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Place the block of firm tofu on a plate. Cover it with several layers of paper towels. Place a heavy object (such as a stack of books or a cast iron pan) on top of the tofu to press out excess water. Allow it to press for 15-30 minutes.

Once pressed, carefully remove the paper towels and cut the tofu block into bite-sized cubes.

Transfer the tofu cubes into a medium bowl. Add 1/4 cup of corn starch. Gently toss the tofu cubes until they are evenly coated with the corn starch.

In a separate small mixing bowl, combine the soy sauce, minced garlic, honey, water, sesame oil, and 1 teaspoon of corn starch. Whisk all ingredients together until well combined and smooth, ensuring no lumps of corn starch remain.

Heat 1 tablespoon of cooking oil in a large non-stick pan over medium-high heat. Once the oil is shimmering, add the coated tofu cubes to the hot pan in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook, turning occasionally, until all sides are golden brown and crispy, about 8-10 minutes.

Once the tofu is crispy, pour the prepared soy garlic sauce over the cooked tofu in the pan.

Stir the tofu gently to ensure it is evenly coated with the sauce. Allow the sauce to simmer and thicken, stirring occasionally, until it achieves a glossy, thick consistency that clings to the tofu, about 3-4 minutes.

Transfer the soy garlic tofu to a serving plate. Garnish with chopped green onions and sesame seeds, if desired, before serving immediately.


Place the block of firm tofu on a plate. Cover it with several layers of paper towels. Place a heavy object (such as a stack of books or a cast iron pan) on top of the tofu to press out excess water. Allow it to press for 15-30 minutes.

Once pressed, carefully remove the paper towels and cut the tofu block into bite-sized cubes.

Transfer the tofu cubes into a medium bowl. Add 1/4 cup of corn starch. Gently toss the tofu cubes until they are evenly coated with the corn starch.

In a separate small mixing bowl, combine the soy sauce, minced garlic, honey, water, sesame oil, and 1 teaspoon of corn starch. Whisk all ingredients together until well combined and smooth, ensuring no lumps of corn starch remain.

Heat 1 tablespoon of cooking oil in a large non-stick pan over medium-high heat. Once the oil is shimmering, add the coated tofu cubes to the hot pan in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook, turning occasionally, until all sides are golden brown and crispy, about 8-10 minutes.

Once the tofu is crispy, pour the prepared soy garlic sauce over the cooked tofu in the pan.

Stir the tofu gently to ensure it is evenly coated with the sauce. Allow the sauce to simmer and thicken, stirring occasionally, until it achieves a glossy, thick consistency that clings to the tofu, about 3-4 minutes.

Transfer the soy garlic tofu to a serving plate. Garnish with chopped green onions and sesame seeds, if desired, before serving immediately.
