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.
Crispy tofu in a glossy honey-garlic sauce gives you all the satisfaction of classic Asian takeout flavors in a lighter, fully vegetarian bowl. The recipe is simple enough for a weeknight, yet feels like a cozy, comforting treat.
Chef's tips
Pressing and drying the tofu well before coating it in starch is key to getting a really crispy crust. Don’t overcrowd the pan when frying, and give the cubes time to brown on each side instead of stirring constantly. If the sauce thickens too much, loosen it with a tablespoon of water while tossing the tofu.
How to serve
Serve in deep bowls with hot rice and plenty of fresh chives or green onion on top. Add a side of quick pickled cucumber or kimchi for contrast, or some steamed broccoli to turn it into a more complete, veggie-packed meal.
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
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
No storage information available for this dish.
This is one of those dishes that feels like a hug in a bowl – simple, sticky, and full of flavor. It’s my go-to when I’m craving something like honey chicken but want to keep things lighter and plant-based.
