Chinese Fried Tofu in Honey-Soy Sauce with Sesame Recipe
A simple dish of crispy tofu cubes in a sticky, sweet-salty sauce made with honey and soy sauce. In China, dishes like this are often served as one of several plates shared at the table. For anyone just getting to know tofu, this is a great start – the sauce is a bit like a honey glaze for chicken wings.
In Chinese cuisine, tofu is often fried until crisp and served in thick sauces as one of several shared dishes at the table. The sweet‑savory glaze with honey and sesame is inspired by popular chicken sauces, but here it’s presented in a plant-based version.
Crispy on the outside and soft inside, this tofu is coated in a glossy, sticky honey-soy glaze that feels familiar even to people who usually avoid tofu. It’s quick to make, uses simple ingredients, and works both as a main dish with rice and as part of a larger shared meal.
Why this version works
- Thoroughly pressing the tofu lets you get a distinctly crispy crust without the cubes falling apart.
- A thin layer of starch forms a shell that holds the honey–soy sauce like a glaze.
- Briefly reducing the sauce keeps the honey from burning and turning bitter.
Chef's tips
Pressing the tofu well is key to getting a nicely browned, crispy crust. Don’t overcrowd the pan when frying, or the tofu will steam instead of crisping. If the sauce thickens too much, add a tablespoon of water at a time until you reach the desired consistency.
How to serve
Serve in a shallow bowl over hot jasmine rice, topped with extra sesame seeds and spring onion. It also pairs well with lightly pickled cucumbers or a crunchy Asian-style slaw.
Watch out for
- Don’t put the tofu into a pan that’s too cool – if the oil isn’t shimmering yet, wait, otherwise the cubes will soak up the fat.
- Don’t overdo the starch; a thick coating will peel off and burn in the sauce.
Substitutions
- You can replace the honey with maple or agave syrup, shortening the sauce cooking time by about 30 seconds.
- Instead of light soy sauce, use tamari or a gluten-free soy-style sauce if you avoid gluten.
- White sesame seeds can be replaced with black sesame, which will give a stronger, nuttier aroma and darker specks.
Ingredients
- firm plain tofu - 400 g
- potato starch or cornstarch - 3 tablespoons
- oil - 3 tablespoons
- soy sauce - 3 tablespoons
- honey - 2 tablespoons
- vinegar - 1 tablespoon
- garlic finely chopped - 2 cloves
- fresh ginger grated - 1 teaspoon
- water - 50 ml
- toasted sesame seeds - 1.5 tablespoons
- spring onion greens - 2 piece
Preparation
- Remove the tofu from the package and wrap it in several layers of paper towel. Gently press with your hand, or place a small board with a light weight on top for 10–15 minutes, until the towel is clearly damp and the block feels noticeably drier to the touch.
- Cut the dried tofu into cubes about 2 cm on each side. Transfer the cubes to a bowl or plate and coat them evenly in starch so each piece is thinly covered; shake off the excess so the surface is dry, without thick floury clumps.
- Heat 2 tablespoons of oil in a large pan over medium‑high heat until it starts to shimmer. Arrange the tofu in a single layer so the cubes don’t touch. Fry for 3–4 minutes on each side, until all sides are evenly golden and feel distinctly crisp when you touch them with a fork.
- Transfer the fried tofu to a plate lined with paper towel to drain off excess oil. In the same pan, reduce the heat to low, add 1 tablespoon of oil, then add the finely chopped garlic and grated ginger.
- Fry the garlic and ginger for about 30 seconds, stirring constantly, until they become very fragrant and slightly translucent but stay pale – don’t let them brown, or the sauce will be bitter.
- Add the soy sauce, honey and rice vinegar, then pour in the water. Mix well, increase the heat to medium and cook for 1–2 minutes, until the sauce starts to bubble gently and thicken; it should become sticky and glossy but still run freely off the spoon.
- Return the fried tofu to the pan. Gently stir or toss the pan for 2–3 minutes, until all the cubes are coated in an even, glassy layer of sauce and there is almost no liquid left on the bottom, just a thick glaze.
- Sprinkle the dish with toasted sesame seeds, give it a brief final stir and remove the pan from the heat. The sauce should stay thick and shiny, not dry or caramelized.
- Slice the spring onion into thin rounds and sprinkle it over the tofu on the plates just before serving, so it keeps its fresh green color and crunch.
Storage
No storage information available for this dish.
This is one of those recipes that often converts tofu skeptics. The sweet-salty glaze and the contrast between the crispy exterior and tender center make it very comforting and familiar, even if you’re not used to eating tofu.
