Korean Honey-Garlic Tofu with Rice Recipe
This dish is a homemade version of Korean comfort food for vegetarians and not only: crispy tofu cubes in a sticky, sweet-salty sauce with garlic and a touch of heat. In Korea, bowls like this with rice and tofu are often eaten on weeknights after work because they’re filling, quick to make, and don’t require long hours in the kitchen. The flavors are a bit like a cross between Chinese-style honey chicken and Japanese teriyaki, but in a lighter, plant-based version.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Sweet
Salty
Umami
Spicy
Garlicky
Filling
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
3
Ingredients
- tofu - 400 g
- rice - 240 g
- honey - 3 tablespoons
- soy sauce - 4 tablespoons
- garlic - 4 cloves
- gochugaru (Korean chili flakes) - 1 teaspoon
- vegetable oil - 3 tablespoons
- potato starch - 3 tablespoons
- water - 80 ml
- sesame oil - 1 tablespoon
- chives or green onion - 3 tablespoons
- sesame seeds - 1 tablespoon
- black pepper - 0.25 teaspoons
- salt - 0.25 teaspoons
Main Ingredient:
tofu
Preparation
- Rinse the rice thoroughly in a sieve under cold water until the water runs almost clear. Cover with 1.5–2 times as much water as rice, lightly salt, and cook covered over low heat for 12–15 minutes, until the water is absorbed. Set aside for 10 minutes, still covered.
- Remove the tofu from the package and pat it very dry with paper towels, pressing gently with your hand to get rid of excess moisture. Cut into cubes about 2 cm on each side.
- Transfer the tofu cubes to a bowl, sprinkle with salt, pepper, and starch. Gently mix with your hand or a spoon so that each cube is evenly coated and feels dry to the touch.
- Heat 2 tablespoons of oil in a large pan over medium heat. Arrange the tofu in a single layer and fry for 8–10 minutes, turning the cubes every 2–3 minutes, until golden and crispy on all sides. Transfer to a plate.
- In a small bowl, combine the soy sauce, honey, water, finely chopped garlic, gochugaru, and sesame oil. Stir until the honey dissolves.
- In the same pan, add 1 tablespoon of oil, pour in the prepared sauce, and cook over medium heat for 2–3 minutes, until it starts to thicken slightly and become glossy.
- Add the fried tofu to the sauce, reduce the heat, and gently stir for 2–3 minutes, until all the cubes are coated in a thick, sticky layer and the sauce almost completely clings to the tofu.
- Finely chop the chives or green onion. Divide the rice between bowls, top with the tofu and sauce, and sprinkle with chives and sesame seeds. Serve immediately while the tofu is still crispy.
Storage
In fridge:
2 days
Freezing:
No
Tofu z sosem przechowuj w szczelnym pojemniku, ryż osobno, aby się nie rozmiękł. Podgrzewaj na patelni z 1–2 łyżkami wody, aż sos znów będzie płynny.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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