This Crispy Honey-Garlic Tofu is the ultimate plant-based comfort dish. It’s made with golden-baked tofu tossed in a sticky, sweet, and savory honey-garlic sauce that’s loaded with bold flavor and just the right touch of heat. I like to serve it over fluffy rice with fresh veggies for a well-balanced, protein-rich dinner that always satisfies.

Why You’ll Love This Recipe

This is one of those tofu recipes that even tofu skeptics tend to love. I get crispy, crunchy tofu without deep-frying, all thanks to a simple flour batter and a coat of panko. The honey-garlic sauce is rich and tangy with a garlicky punch and a hint of chili heat, making every bite irresistible. It’s also a great way to boost my protein intake without meat. Best of all, the whole dish comes together in under 45 minutes—perfect for weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (16 oz) package super firm or extra firm tofu

• 1/3 cup plain plant-based milk or regular milk

• 1/3 cup all-purpose flour or gluten-free all-purpose flour

• 1/2 teaspoon granulated garlic

• 1/2 teaspoon onion powder

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup panko breadcrumbs

• Thinly sliced green onions and toasted sesame seeds, for garnish

• Rice for serving

For the Honey Garlic Sauce:

• 1/3 cup honey

• 1/3 cup water

• 1/4 cup tamari or soy sauce (I like low sodium)

• 2 tablespoons toasted sesame oil

• 1 tablespoon rice wine vinegar

• 1–2 teaspoons chili garlic paste

• 2–3 garlic cloves, finely minced

• 2 teaspoons cornstarch

• Pinch of salt

Directions

1. I preheat my oven to 450°F and spray a large baking sheet with cooking spray.

2. In a large bowl, I whisk together the milk, flour, and all the spices until a thick batter forms.

3. I add tofu chunks to the batter and gently stir to fully coat each piece.

4. Then, I pour in the panko and mix again so the tofu gets coated evenly. If needed, I press the crumbs onto the tofu with my fingers.

5. I spread the tofu pieces in a single layer on the baking sheet and spray the tops with more cooking spray. I bake for 15–20 minutes, flipping halfway through, until crispy and golden.

6. While the tofu bakes, I whisk together all the sauce ingredients in a bowl or jar.

7. I heat a large pan over medium heat and pour in the sauce mixture. I stir regularly for 3–5 minutes until it thickens and coats the back of a spoon.

8. Finally, I toss the baked tofu in the sauce until fully coated, then garnish with green onions and sesame seeds. I serve it with steamed rice and veggies.

Servings and timing

This recipe makes about 4 to 6 servings and takes approximately 45 minutes total, with 20 minutes of prep time and 25 minutes of cook time. It’s a quick and easy dinner idea that fits into any busy schedule.

Variations

• Make it vegan: I substitute the honey with maple syrup or agave to keep it fully plant-based.

• Add veggies: I like tossing in stir-fried bell peppers, broccoli, or snap peas for extra crunch and nutrition.

• Spice it up: For more heat, I double the chili garlic paste or add a dash of sriracha to the sauce.

• Use cauliflower: When I want to switch it up, I use cauliflower florets instead of tofu—just follow the same steps.

• Make it gluten-free: I use gluten-free flour and gluten-free panko to suit dietary needs.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the tofu crispy when reheating, I use the oven or air fryer at 375°F for about 10 minutes. The microwave works in a pinch, but it does soften the texture. I recommend storing the sauce and tofu separately if I’m making it ahead for best results.

FAQs

Can I use maple syrup instead of honey?

Yes, I swap in an equal amount of maple syrup to make the dish vegan or if I’m out of honey. The flavor is slightly deeper but still delicious.

Do I need to press the tofu?

If I use super firm tofu, I skip pressing. But if I’m working with extra-firm tofu, I press it for about 15 minutes to remove excess moisture for best crispiness.

Can I use regular breadcrumbs instead of panko?

Absolutely. I’ve used regular breadcrumbs or even crushed crackers when I didn’t have panko on hand. Panko just gives the crispiest finish.

What can I serve with this tofu?

I usually serve it with steamed rice and veggies like broccoli, carrots, or bok choy. It also works well over noodles or quinoa.

How do I make the sauce thicker?

If the sauce isn’t thickening enough, I let it simmer a bit longer or add a touch more cornstarch (dissolved in water first) and stir until it reaches the right consistency.

Conclusion

This Crispy Honey-Garlic Tofu has become a staple in my dinner rotation because it’s easy, satisfying, and full of flavor. Whether I’m craving takeout vibes or just need a quick meal with protein, this dish never disappoints. It’s perfect for meal prep, family dinners, or anytime I want something sweet, savory, and delicious—all without the meat.