Honey Garlic Tofu is quickly marinated, baked until crispy, and tossed in a simple honey, garlic, and soy sauce before serving.
We don’t eat a ton of tofu in our house which surprises people. I like tofu but sometimes it just disappoints me when it doesn’t taste like Chilantro’s tofu (iykyk). BUT this tofu is a game-changer.
I didn’t even mean to make this a life changing tofu recipe, it just happened. I loosely based it off of Minimalist Baker’s Crispy Baked Tofu with Italian Herbs using the same chunking method and high heat bake to achieve the perfect combo of chewy and crispy. I traded in the Italian herbs for more asian flavors (soy, rice vinegar, sriracha, etc.) and tossed it in a sauce at the end. The result is pieces of tofu with crispy edges, chewy centers, and delicious flavor all the way through.
Start by pressing all the moisture out of the tofu. I do this by wrapping my tofu in a dish towel and placing my cast iron pan on top of it for about 20 minutes. Once most of the moisture is removed, use your hands to break the tofu into chunks. The goal is similar size for even cooking but irregularity is good to give it texture. Mix up the marinade and pour it over the tofu chunks and toss. Let the tofu marinate while the oven is preheating.
When the oven is preheated, spread the tofu on a parchment lined baking sheet. Bake for 30 minutes, tossing halfway through until the edges are brown and crispy. Remove from the oven and set aside. Mix the sauce ingredients, pour half the sauce over the cooked tofu, toss, and serve immediately with extra sauce on the side if desired.
Serve over rice with a side of your favorite vegetables. Enjoy immediately for the best texture. Leftovers taste just as great but you lose some of the texture so if you’re planning to eat leftovers, store the cooked tofu and sauce separately and combine when ready to enjoy.Print