This honey garlic tofu is a simple yet flavorful plant-based dish I often turn to when I want something quick, wholesome, and satisfying. I bake the tofu to crispy perfection and toss it in a glossy, sweet-savory sauce made from honey, garlic, soy, and sesame oil. When paired with brown rice and steamed vegetables, it creates a perfectly balanced meal I keep coming back to — especially on busy nights when I want something comforting without too much effort.

Why You’ll Love This Recipe

I love how easy this tofu recipe is to pull together with ingredients I already keep in my pantry. The tofu turns golden and crisp in the oven without the need for frying, and the sauce delivers bold, satisfying flavor with just the right balance of sweet and savory. Whether I’m cooking for myself or sharing it with friends, this recipe always impresses. It’s also very customizable — I’ve swapped the protein and added different veggies and grains depending on what I have at home. The dish works beautifully for meal prep or a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Tofu:

• 1 block of firm or extra firm tofu

• 1 tablespoon avocado oil (or any other neutral cooking oil)

• Salt, to taste

• Black pepper, to taste

• 1 tablespoon cornstarch

For The Honey Garlic Sauce:

• 3 tablespoons toasted sesame oil

• 3 to 4 large cloves of garlic, minced

• 3 tablespoons honey

• 1 tablespoon soy sauce (or tamari for a gluten-free option)

• 1 teaspoon rice vinegar

• 1 teaspoon cornstarch mixed with 1 teaspoon water (to form a slurry)

Optional Garnish:

• Sesame seeds

• Chopped green onion

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut the tofu into cubes about ½ to 1 inch in size. I wrap the tofu in paper towels and gently press to remove excess moisture — this helps it crisp up better in the oven.

3. Place the tofu cubes in a large mixing bowl. Drizzle with avocado oil and season with salt and pepper. Toss to coat evenly.

4. Sprinkle the cornstarch over the tofu and toss again until each piece is well coated.

5. Arrange the tofu in a single layer on the baking sheet, making sure the cubes aren’t touching. Bake for 20 minutes, flipping the tofu halfway through so all sides get crispy.

6. While the tofu bakes, I prepare the honey garlic sauce. In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, just until fragrant.

7. Stir in the honey, soy sauce, and rice vinegar. Add the cornstarch slurry and bring the sauce to a gentle boil, stirring constantly. It will thicken in about 30 to 60 seconds. Remove from heat.

8. When the tofu is done baking, transfer it to a large bowl and pour the sauce over it. Gently toss until every piece is coated.

9. I serve it right away, usually over a bed of rice with a side of steamed or roasted vegetables. I finish it off with a sprinkle of sesame seeds and green onions.

Servings And Timing

This recipe makes 2 to 4 servings depending on appetite and what sides I serve with it. It takes about 10 minutes to prep and 20 minutes to cook, so the total time is around 30 minutes from start to finish. I usually get 3 satisfying portions when paired with rice and vegetables.

Variations

• To make this dish gluten-free, I use tamari or coconut aminos instead of soy sauce.

• For a vegan version, I substitute the honey with maple syrup or agave.

• Instead of baking, I sometimes pan-fry or air fry the tofu for a slightly different texture.

• If I want a softer interior with a crisp outside, I cut the tofu into larger cubes. For more crunch, I go with smaller pieces.

• The sauce is also delicious with shrimp or chicken — I’ve made it both ways when I wanted to switch things up.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 to 3 days. The tofu stays flavorful, though it does lose a bit of its crispiness after sitting in the sauce. When I reheat, I usually use the microwave for convenience, but warming it in a pan helps restore a bit more texture. If I’m planning to store it, I sometimes keep the sauce and tofu separate until just before eating to keep the tofu crisper.

FAQs

What Type Of Tofu Works Best?

I always use firm or extra firm tofu for this recipe. These types hold their shape well during baking and develop a nice crispy exterior. Soft or silken tofu won’t work for this method because they’re too delicate.

Do I Need To Press The Tofu?

I don’t use a tofu press — I just wrap the tofu in paper towels and press it gently with my hands or place something light on top for a few minutes. It’s a simple step that makes a big difference in texture.

Can I Skip Marinating The Tofu?

Yes, and I actually prefer it that way. I’ve tested this recipe with and without marinating, and tossing the tofu in the sauce after baking delivers much more flavor and keeps the tofu crispy.

How Long Does Cooked Tofu Last In The Fridge?

It lasts about 2 to 3 days in the refrigerator when stored in an airtight container. For best texture, I try to eat it the next day. Reheating is quick, though I know the tofu won’t be quite as crispy as when freshly made.

What Should I Serve With This Tofu?

I usually serve this with brown rice or quinoa and some simple veggies like roasted broccoli, bok choy, zucchini, or green beans. Sometimes I pop the vegetables in the oven at the same time as the tofu so everything is ready together.

Conclusion

This easy honey garlic tofu is one of my go-to meals when I want something fast, flavorful, and nourishing. The crispy baked tofu and sticky-sweet sesame sauce are a perfect match, and I can pair it with just about any grain or vegetable I have on hand. Whether I’m feeding guests or meal prepping for the week, this recipe never lets me down.