Crispy Honey Chili Garlic Tofu
Shatteringly crispy cornstarch-coated tofu tossed in a sticky honey-soy-garlic-chili glaze.
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Servings: 2
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Equipment
- Pan
Ingredients
Crispy Tofu
- 14 oz Extra-firm tofu pressed and cut into 1-inch cubes
- 0.25 cup Corn starch
- 1 tbsp EverCrisp
- Kosher salt
- Neutral Oil for frying
Honey Chili Garlic Glaze
- 2 tbsp Honey
- 1.5 tbsp Soy Sauce
- 1 tbsp Rice vinegar
- 1.5 tsp Chili crisp or sambal
- 3 cloves garlic minced
- 1 tsp Sesame oil
- 1 tsp Corn starch mixed with 1 tbsp water
To Finish
- Sesame seeds
- Scallions sliced
- Rice cooked for serving
Instructions
Press and Coat
- Press tofu at least 30 minutes. Cut into cubes. Season with salt. Toss with cornstarch and EverCrisp until every surface is evenly coated — the coating should look dry and shaggy.
First Fry
- Heat oil to about 1/4 inch depth over medium-high. Add tofu in a single layer. Fry undisturbed 2–3 minutes until the bottom is deeply golden. Turn and fry remaining sides. Total fry time 6–8 minutes. Drain on wire rack. Rest 2 minutes.
Second Fry
- Return oil to medium-high. Add tofu back in for 30 seconds per side to reinforce the crust. Drain on wire rack.
Build the Glaze
- Drain all but 1 tsp oil from pan. Reduce heat to medium. Add garlic, cook 15 seconds. Add honey, soy sauce, rice vinegar, chili crisp, and sesame oil. Stir to combine. Add cornstarch slurry, stir until sauce thickens and looks glossy, about 30 seconds.
Toss
- Remove pan from heat. Add fried tofu to glaze. Toss gently until every piece is coated.
Finish
- Transfer to plate. Top with sesame seeds and scallions. Serve over rice.
Notes
- Pressing tofu thoroughly is non-negotiable! Moisture is the enemy of crispiness.
- EverCrisp creates an extra-shatteringly crispy crust. It's optional, but definitely recommend including.
- Toss tofu in the glaze OFF HEAT to preserve the crispy coating. The residual heat is enough.
- The cornstarch slurry in the sauce creates that sticky, clingy texture. Don't skip it.
- Double-frying sets a lighter, crisper crust.