I have been trying to change up my foods recently and start incorporating new foods or a more vegetarian style diet such as Tofu. It has taken me a lot of trial and error to get to a point where I enjoy tofu but this is one of my favorite recipes. This dish is perfect for a snack, lunch or even dinner. The sauce is pretty spicy but you can reduce the heat by omitting the siracha or just putting less of it in. Let’s talk about the tofu! The key to crispy tofu is to try to get as much water out of the tofu before cooking. To do this you will want to lay down a few paper towels, drain the tofu and then lay the tofu on the paper towels. Then, you will want to cover the tofu with a few more paper towels and let sit for about 5 minutes. Remove paper towel and then repeat one last time.
INGREDIENTS
Sauce
- ¼ cup Low Sodium Soy Sauce
- ⅛-¼ cup Honey
- 4-5 Small Garlic Cloves
- 2 tbsp Siracha
- 2 tbsp Olive Oil
- ¼ cup Water
Tofu
- 2 tbsp Olive Oil
- ½ block Extra Firm Tofu cubed
INSTRUCTIONS
Sauce
- Heat 2 tbsp olive oil over medium heat and add minced or pressed garlic cloves. Stir until fragrant but do not burn garlic. 1-2 minutes.
- In a small sauce pan, combine soy sauce, honey, siracha, water and hot garlic oil. Heat on medium-high heat and bring to a boil. Boil and stir consistently until sauce is bubbling and thickened. 5-8 minutes.
- Once thickened, set aside.
Tofu
- Cut tofu into cubes so that they are about about 1inch by 1inch.
- In a medium non-stick frying pan or skillet, heat 2tbsp of olive oil over high heat. Once hot, add tofu.
- Cook tofu for about 10 minutes turning the tofu every couple minutes until all sides are brown and crispy.
- Once done, remove from heat and toss in sauce. Serve over a bed of snap peas or white rice, top with sesame seeds and enjoy!
- Cook on high heat until all juices are soaked in the noodles or evaporated and then using tongs, continue to flip the noodles so that the noodles on the bottom do not burn. Do this for about 10 minutes and then divide into bowls, top with sesame seeds and enjoy!
Crispy Honey Garlic Tofu
Crispy tofu in a spicy honey garlic sauce served over a bed of snap peas.
Sauce
- ¼ cup Low Sodium Soy Sauce
- ⅛-¼ cup Honey
- 4-5 Small Garlic Cloves
- 2 tbsp Siracha
- 2 tbsp Olive Oil
- ¼ cup Water
Tofu
- 2 tbsp Olive Oil
- ½ block Extra Firm Tofu (cubed)
Sauce
Heat 2 tbsp olive oil over medium heat and add minced or pressed garlic cloves. Stir until fragrant but do not burn garlic. 1-2 minutes.
In a small sauce pan, combine soy sauce, honey, siracha, water and hot garlic oil. Heat on medium-high heat and bring to a boil. Boil and stir consistently until sauce is bubbling and thickened. 5-8 minutes.
Once thickened, set aside.
Tofu
Cut tofu into cubes so that they are about about 1inch by 1inch.
In a medium non-stick frying pan or skillet, heat 2tbsp of olive oil over high heat. Once hot, add tofu.
Cook tofu for about 10 minutes turning the tofu every couple minutes until all sides are brown and crispy.
Once done, remove from heat and toss in sauce. Serve over a bed of snap peas or white rice, top with sesame seeds and enjoy!
Cook on high heat until all juices are soaked in the noodles or evaporated and then using tongs, continue to flip the noodles so that the noodles on the bottom do not burn. Do this for about 10 minutes and then divide into bowls, top with sesame seeds and enjoy!
thefoodiefloridian 