Korean Tofu in Honey-Soy Sauce with Sesame Recipe
Simple tofu cubes in a sticky honey-soy sauce with garlic and sesame are a dish that in Korea often appears as one of many small side dishes served with rice. At home, it works perfectly as a quick vegetarian skillet lunch or a warm after-work dinner. The flavor is reminiscent of sweet-and-salty Chinese-style chicken, just in a much lighter, plant-based version.
This recipe turns simple tofu into a flavorful, sticky, sweet-and-salty dish inspired by Korean banchan, using just a few pantry staples and one pan. It’s quick, satisfying, and lighter than typical fried meat dishes, making it perfect for an easy weeknight meal.
Chef's tips
Make sure to dry the tofu very well before coating it in starch—this is the key to getting a nicely crisp exterior. Don’t rush the step where the sauce thickens; give it time to bubble and reduce so it clings to the tofu like a glaze. Taste the sauce before adding it to the pan and adjust the balance of honey and vinegar to your liking.
How to serve
Serve the tofu over hot steamed rice with a side of kimchi, cucumber salad, or lightly pickled vegetables. For a more filling meal, add a fried egg on top or pair it with a simple miso soup. A sprinkle of extra toasted sesame seeds and a drizzle of sesame oil right before serving will boost the aroma.
Ingredients
- tofu - 400 g
- potato starch - 3 tablespoons
- vegetable oil - 3 tablespoons
- garlic - 3 cloves
- soy sauce - 4 tablespoons
- honey - 2 tablespoons
- rice vinegar - 1.5 tablespoons
- water - 4 tablespoons
- sesame oil - 1 tablespoon
- sesame seeds - 1.5 tablespoons
- chives - 2 tablespoons
- black pepper - 0.25 teaspoons
- rice - 240 g
Preparation
- Remove the tofu from the package, pat it completely dry with paper towels, then cut it into cubes about 2 cm on each side.
- Transfer the tofu cubes to a bowl, sprinkle with potato starch and gently mix with your hand or a spoon so that each cube is evenly coated in a thin layer.
- Rinse the rice thoroughly in a sieve under cold running water until the water is almost clear, then cook according to the package instructions in lightly salted water.
- Peel the garlic and chop it finely. In a small bowl, mix together the soy sauce, honey, rice vinegar, water, and sesame oil until the honey dissolves.
- Heat the vegetable oil in a large pan over medium-high heat. When the oil is hot, arrange the tofu cubes in a single layer and fry for 3–4 minutes on each side, until golden and slightly crispy.
- Reduce the heat to medium, add the chopped garlic to the pan and fry for about 30 seconds, stirring so it doesn’t burn.
- Pour the prepared sauce into the pan with the tofu. Cook for 2–3 minutes, stirring gently, until the sauce thickens and starts to coat the tofu cubes like a sticky glaze.
- Sprinkle the tofu with sesame seeds and pepper, toss once more, then remove the pan from the heat.
- Divide the cooked rice between bowls, top with portions of tofu in sauce, and sprinkle everything with chopped chives. Serve immediately while the dish is hot.
Storage
No storage information available for this dish.
This is one of those dishes that feels like comfort food but still stays light. It’s ideal for evenings when you’re craving takeout-style flavors but want something homemade and plant-based. Once you get used to the basic honey-soy glaze, you can easily tweak it with chili, ginger, or citrus to match your mood.
