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.