If you have been wanting to level up your tofu dishes or have a guest coming over that isn’t a fan of tofu, well let me introduce you to my crispy honey and garlic tofu bites. These are crunchy on the outside but moist on the inside, covered in a sweet, garlic glaze that makes them irresistible. I understand why some may not enjoy tofu because without a sauce to pair with it, it is pretty bland. But the best part about tofu is the texture! In this recipe, we use firm tofu because it will need a strong structural integrity to be able to be coasted through cornstarch, fried and tossed in the glaze.
With a few pantry staples, honey and garlic tofu bites come together in 30 minutes. The sticky glaze is made from fresh garlic (lot’s of it!), soy sauce, honey, oyster sauce and a splash of rice vinegar or lemon juice for brightness. Optional chili flakes or sriracha can be added if you like a bit of heat. This glaze clings to every corner of the tofu and the balance of sweetness and umami is enough to make anyone reach for seconds. Plus, it’s a fantastic vegetarian (and easily vegan-adaptable) option that doesn’t sacrifice taste or texture.
The best thing about this dish is the versatility. These tofu bites are ideal as a weeknight dinner or an easy appetiser. Serve them over steamed jasmine rice, tuck them into Vietnamese cold rolls, or pair them with noodles and stir-fried veggies for a satisfying bowl. They’re also great for meal prep – the tofu holds up well in the fridge and reheats beautifully, making this recipe perfect for packed lunches or quick leftovers. So try these crispy honey and garlic tofu bites now!
Crispy Honey and Garlic Tofu Bites
Ingredients
- 400 g firm tofu, press with kitchen towel to get excess moisture, cut into bite size pieces
- 1 cup cornstarch, Keep extra to the side incase you need to top up
- neutral oil, no measurements as it depends on the size of your pan/saucepan. Ensure it is enough to shallow fry the tofu pieces. I use rapeseed oil.
Honey and Garlic Glaze
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp honey
- 2 tbsp water, loosen up the sauce
- 1 tsp rice wine vinegar (optional)
- pinch of MSG (optional)
- 5-6 cloves garlic, minced
Instructions
- Heat oil over medium and while you wait for it to get hot, combine glaze ingredients and set aside. Test the oil is hot by sprinkling cornstarch and if it sizzles you are good to go!
- Toss tofu in cornstarch and ensure all sides are coated, do this batches if you are using a small pan as the tofu absorbs the corn starch quickly if you don't.
- Shallow fry the tofu, leave it undisturbed to get a nice golden colour on one side before flipping – should take around 4-5 minutes each side. Transfer onto a wire rack.
- Add glaze mixture to the pan and reduce until thick, heat off and toss the tofu in the glaze, serve and garnish with sesame seeds and spring onion slices.
