Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

One Pan Kosher Honey Garlic Tofu (Pork-Style)

By /
Jump to Recipe Print Recipe
Pareve

Honey garlic tofu has crispy, cornstarch-coated cubes of extra-firm tofu tossed in a sticky sauce of honey, soy sauce, garlic, ginger and rice vinegar, inspired by the sweet and savory flavors of Chinese takeout.

How to Get Crispy Tofu

Press the tofu well, for at least 30 minutes, between towels with something heavy on top, so it can crisp instead of steam. Cut it into cubes, toss with cornstarch, and fry in hot oil without crowding until golden on all sides. Make the sauce separately, thickened with a little cornstarch, and toss the tofu in it just before serving.

Kosher Notes

This dish is pareve, so it works with any meal. Check that your tofu and soy sauce carry a reliable hechsher.

Leftovers

The sauce thickens as it cools. Leftovers keep for 3 days; reheat in a skillet to keep the texture.

One Pan Kosher Honey Garlic Tofu (Pork-Style)
Crispy tofu gets coated in a sticky honey garlic sauce that rivals your favorite takeout, all made in one kosher-friendly pan.
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

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

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.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top