Honey Garlic Tofu
This tofu
stir-fry is made from crispy tofu cubes with colorful vegetables in a honey and
garlic sauce. The perfect meatless main dish packed with protein and nutrients!
Ingredients
- 2 TBSP frying oil
- 1-2 tsp toasted sesame seeds
- 1 TBSP cornstarch or arrowroot powder (plus extra as needed)
- 14 oz package extra firm tofu
- 1 TBSP sliced green onion
SOY MARINADE
- 1 TBSP sesame oil
- 1/4 cup low-sodium soy sauce or gluten-free Tamari*
- 1 TBSP Sriracha chili sauce
HONEY GARLIC
SAUCE
- 2 cloves garlic minced
- 1 TBSP fresh lemon juice
- 1 tsp toasted sesame seeds
- 1/4 cup low-sodium soy sauce or gluten-free tamari*
- 1/4 cup honey
- 1/4 tsp ginger paste or fresh minced ginger to taste
Instructions
Prior
preparation:
First, drain
and remove the tofu from the packaging. Cut the tofu block into two 1/2 inch
thin boards and place on a stack of 4-5 folded paper towels, placing an
additional stack of paper towels on top. Place something heavy on top (I use a
cast iron pan) to make a makeshift tofu press to remove the water. Let it sit.
I usually start my tofu about 30 minutes before I start cooking.
Then, once
your tofu is ready, whisk together the marinade and pour over the tofu in a
small shallow baking dish or plastic bag. Let sit in the fridge for 15 minutes
while you prepare the rest of your ingredients. Alternatively, you can marinate
your tofu the night before to enjoy it the next day.
Whisk
together the honey and garlic sauce and add to a saucepan or small saucepan.
Put aside.
Once your
tofu has marinated a bit, cut each board into 8 bite-size cubes, for a total of
16 pieces.
Sprinkle
cornstarch or sprinkling root starch over the tofu and mix gently until it is
evenly coated and no powdery spots remain.
FOR FRIED
PAN TOFU:
Bring a
frying pan or cast iron skillet over medium-high heat, then add 2
TBSP of oil
when hot. Tilt and swirl the mold so that the oil is evenly distributed. Once
the oil is heated evenly, add your tofu, spaced so that no side is touching.
Let the first side sear for about 6 minutes to form a nice, even crust. You can
shake the pan occasionally so that it doesn't stick, but keep it on the first
side. Once perfectly browned, turn each tofu nugget on the other side and sear
for about 4-5 minutes. Remove from the mold and let drain on a paper towel.
Add the
honey and garlic sauce to the pan over medium heat and simmer the sauce until
it begins to reduce, stirring as needed. Once it begins to thicken, remove from
heat (it will thicken a little more as it cools) and pour over the tofu before
serving.
FOR COOKED
TOFU:
Preheat the
oven to 400 degrees F and place a piece of parchment paper on a baking sheet.
Place the coated tofu spaced on the parchment. Bake for 25-30 minutes, stirring
or turning over to the 15 minute mark until it is nice and crisp.
Garnish with
toasted sesame seeds and sliced green onions. Serve with your choice of
cereals and vegetables and dive!
Happy
Cooking Time.
