Honey Garlic Tofu
This by far is my favorite tofu recipe I’ve ever made!
A long time ago I was a pescatarian. All through college to be exact. It started off as an experiment that ended up lasting almost five years. During that time I got very familiar with all kinds of plant based proteins. I ate tempeh, hemp burgers, seitan, Ezekiel bread & more. I’ve literally tried it all. But the one that remains a constant in my diet until this day is plain ol’ soy tofu. I actually prefer it over chicken. It mimics it in a way that it’s a plain slate that takes on whatever flavor you season it with. You can pair whatever side you choose, I usually do rice & some fresh green like broccoli, kale or edamame. Today I did rice & had a simple salad on the side. I’ve had many variations of this dish over the years but I think I finally got the sauce right. Oh, the little wins of quarantine.
Instead of cooking everything together, simmering the sauce separately then adding to the mix once the tofu was done created the perfect consistency I was looking for. It’s sweet & savory with a little kick of heat.
I’m a huge baking enthusiast but I knew that pan-frying would give me the supreme crispiness I was looking for in the tofu. By far the best & fastest method. You just need 1-2 tbsp of oil & a light coating of cornstarch or arrowroot powder to ensure the tofu doesn’t stick & that it gets a nice sear on the edges. But if you do bake carve about an extra 25-30 minutes. During that time you can make your rice & other sides so no big deal. I would go with 400 degrees!
Ingredients:
16 oz package extra firm tofu
1 tbsp cornstarch or arrowroot powder (plus extra as needed)
2 tbsp oil
1 tbsp scallions, sliced
Tofu Marinade
1/4 cup low-sodium soy sauce or tamari
1 tbsp sesame oil
1 tbsp Sriracha or other chili sauce
Honey Garlic Sauce
1/4 cup low-sodium soy sauce or tamari
1/4 cup honey
1 tbsp fresh lemon juice
1 tsp Sriracha
3 cloves garlic, minced
1/4 tsp ginger, minced or in paste form
toasted sesame seeds (optional)
Once tofu is drained & out of the package slice into two in half (or thirds if you would like smaller tofu bites) & place on a clean dish towel & press. You can set something heavy on top (like a cast iron skillet) to squeeze the water from the tofu.
Once the tofu is ready, whisk together the marinade & pour over tofu in a small shallow dish or plastic bag. Allow to sit in the fridge for at least 30 minutes while you prep the rest of your ingredients. You can also marinate your tofu the day before.
Whisk together honey garlic sauce & add to a saucepan or small pot. Set aside.
Once your tofu has marinated, cut each plank into 8 bite-sized cubes, for 16 pieces total.
Sprinkle either cornstarch or arrowroot starch over the tofu & gently toss until evenly coated & no powdery spots remain.
Bring a pan or cast iron skillet to medium-high heat then add 2 tbsp oil once hot. Once the oil has evenly heated add the tofu. Make sure they're spaced so that no sides touch. Let the first side sear for about 5-6 minutes so a nice even crust forms. You can shake the pan occasionally so they don't stick but keep them on the first side. Once perfectly golden flip each tofu nugget to the other side & sear for about 4-5 minutes. Remove from pan & allow to drain on a paper towel.
Turn on the honey garlic sauce that is in it's own pan over medium heat & simmer until it starts to reduce, stirring as needed. Once it starts to thicken, remove from heat, it'll thicken a bit more as it cools. Pour over tofu before serving.
Enjoy!
