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.
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.
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.
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 pat it very dry with paper towels, pressing gently to get rid of excess water. Cut into cubes about 2 cm on each side.
- Coat the tofu cubes evenly in starch, shaking off any excess. This will make them crispy after frying.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Arrange the tofu in a single layer and fry for 3–4 minutes on each side, until all sides are golden and crispy. Transfer the tofu to a plate.
- In the same pan, add 1 tablespoon of oil, then add the chopped garlic and grated ginger. Fry for about 30 seconds over low heat, stirring, until they become very fragrant but do not brown.
- Add the soy sauce, honey and rice vinegar, then pour in the water. Stir and cook for 1–2 minutes over medium heat, until the sauce starts to thicken slightly and looks glossy.
- Return the fried tofu to the pan. Gently stir for 2–3 minutes, until all the cubes are coated in the sauce and the sauce thickens a bit more.
- Sprinkle the dish with toasted sesame seeds, toss lightly and remove from the heat.
- Chop the spring onion and sprinkle it over the tofu on the plates just before serving.
Storage
Tofu przechowuj w lodówce do 3 dni. Podgrzewaj na patelni na małym ogniu z 2–3 łyżkami wody, aby sos się nie przypalił. Po schłodzeniu tofu będzie mniej chrupiące, ale nadal smaczne.
