Honey Garlic Tofu
178kcal
Ingredients
- 220 g block of firm tofu
- 3 tablespoon corn starch
- 0.5 teaspoon garlic powder
- 2 tablespoon sesame oil
- 4 cloves garlic minced
- 3 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoon honey
- 0.5 tsp cumin powder
- Pinch of salt
Method
- Press your tofu (if required) and pat dry - use a clean paper towel to gently squeeze out as much moisture as possible.220 g block of firm tofu
- Cut the tofu into evenly-sized cubes.
- Add the tofu to a container and coat with the corn starch, garlic powder, cumin powder, and salt. Shake gently to make sure all the tofu is coated in the corn starch mixture.3 tablespoon corn starch, 0.5 teaspoon garlic powder, 0.5 teaspoon cumin powder, Pinch of salt
- Add the tofu to your air fryer basket and spray with a little cooking oil. Cook in the air fryer at 200C for 15 minutes, shaking half way through.
- Meanwhile, heat the sesame oil in your pan and add the minced garlic. Saute for a minute or two, taking care not to let the garlic burn.4 cloves garlic, 2 tablespoon sesame oil
- Add the soy sauce and rice wine vinegar, stir, then add the honey. Let it cook until bubbling all over.3 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 2 tablespoon honey
- Tip the crispy tofu into the honey garlic sauce and toss to ensure it's fully coated in the sauce - the sauce should cling to the tofu.
Nutrition
Serving1gCalories178kcalCarbohydrates18gProtein7gFat10gSaturated Fat1gPolyunsaturated Fat4gMonounsaturated Fat3gSodium759mgPotassium55mgFiber1gSugar9gVitamin A3IUVitamin C1mgCalcium80mgIron1mg
Notes
This recipe is best served immediately but will store in an airtight container for up to 3-5 days. It can be enjoyed hot or cold (but is best hot!)
2026 Recipe Update
When this recipe was first published in 2023, I kept the tofu in slices rather than cubes. Then, I battered the slices in cornflour, tossed them in the honey garlic sauce, and thinly sliced the coated tofu - see the photos below. I love this version of the recipe - and there is nothing wrong with making yours this way! However, in 2026, I've updated the recipe to cubed tofu. This way, you get far more crispy, sticky bits of tofu, which is really the main event of this whole recipe.