One Pan Kosher Honey Garlic Tofu (Pork-Style)

By /
Jump to Recipe Print Recipe

I’ve been making this kosher honey garlic tofu for years, and it always reminds me why plant-based protein can be just as satisfying as the original. When I first went kosher, I missed those sticky, sweet Chinese takeout flavors. This recipe captures that same addictive combination of caramelized honey and pungent garlic, but with perfectly seasoned tofu that gets beautifully crispy on the outside.

The key to making tofu taste like something special starts with pressing out every drop of moisture. I learned this lesson the hard way after too many soggy disasters. Now I always press my tofu for at least 30 minutes between paper towels with something heavy on top. The cornstarch coating is what creates that satisfying crunch, and don’t skip the searing step. You want those edges golden and crispy before adding the sauce.

Getting Perfect Crispy Tofu Every Time

What makes this honey garlic sauce work so well is the balance between sweet honey and sharp garlic, with just enough soy sauce to add that umami depth. I use a good amount of fresh ginger too because it brightens everything up. The sauce thickens beautifully in the pan, coating each piece of tofu like candy. Sometimes I add a pinch of red pepper flakes if I want some heat.

The Secret to Sticky Honey Garlic Sauce

This works perfectly for weeknight dinners served over jasmine rice or alongside roasted vegetables. I’ve served it at Shabbat dinners too, and even the skeptics always ask for seconds. The whole thing comes together in one skillet, which means less cleanup and more time to enjoy dinner.

One Pan Kosher Honey Garlic Tofu (Pork-Style) - Asian-Inspired recipe
I've been making this kosher honey garlic tofu for years, and it always reminds me why plant-based protein can be just as satisfying as the original. When I first went kosher, I missed those sticky, sweet Chinese takeout flavors. This recipe captures that same addictive combination of caramelized honey and pungent garlic, but with perfectly seasoned tofu that gets beautifully crispy on the outside. The key to making tofu taste like something special starts with pressing out every drop of moisture. I learned this lesson the hard way after too many soggy disasters. Now I always press my tofu for at least 30 minutes between paper towels with something heavy on top. The cornstarch coating is what creates that satisfying crunch, and don't skip the searing step. You want those edges golden and crispy before adding the sauce. What makes this honey garlic sauce work so well is the balance between sweet honey and sharp garlic, with just enough soy sauce to add that umami depth. I use a good amount of fresh ginger too because it brightens everything up. The sauce thickens beautifully in the pan, coating each piece of tofu like candy. Sometimes I add a pinch of red pepper flakes if I want some heat. This works perfectly for weeknight dinners served over jasmine rice or alongside roasted vegetables. I've served it at Shabbat dinners too, and even the skeptics always ask for seconds. The whole thing comes together in one skillet, which means less cleanup and more time to enjoy dinner.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 blocks extra-firm tofu 14 oz each, pressed and drained
  • 1/2 cup cornstarch
  • 3 tablespoons vegetable oil divided
  • 1/3 cup honey
  • 1/4 cup soy sauce low sodium preferred
  • 6 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch for sauce
  • 2 tablespoons water
  • 3 green onions green onions sliced
  • 1 teaspoon sesame seeds for garnish

Method
 

  1. Press tofu between paper towels with a heavy pot or books on top for 30 minutes to remove excess moisture.
  2. Cut pressed tofu into 1-inch cubes. Place 1/2 cup cornstarch in a large bowl and toss tofu cubes until evenly coated.
  3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add tofu in a single layer and cook 3-4 minutes per side until golden and crispy. Remove to a plate.
  4. In the same skillet, add remaining 1 tablespoon oil. Add minced garlic and ginger, cooking for 30 seconds until fragrant.
  5. Whisk together honey, soy sauce, and rice vinegar in a small bowl. Pour into the skillet with garlic and ginger.
  6. Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Add to the skillet and stir constantly for 1-2 minutes until sauce thickens.
  7. Return crispy tofu to the skillet and gently toss to coat with the honey garlic sauce. Cook for another minute to heat through.
  8. Garnish with sliced green onions and sesame seeds. Serve immediately over rice or alongside vegetables.

Notes

Make sure tofu is well-pressed for best results. Sauce will continue to thicken as it cools. Store leftovers in refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 720mg 31%
Dietary Fiber 2g 7%
Total Sugars 22g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top