Korean Tofu in Honey-Garlic Sauce with Rice Recipe
Crispy pieces of tofu in a sticky honey-garlic sauce are a plant-based take on popular Korean chicken dishes in sweet-salty sauces. In Korea, tofu often appears as the main protein in home-cooked dinners, and here it gets a bold, slightly sticky coating that pairs perfectly with a bowl of rice. The dish is mild but full of flavor, so it can easily win over even tofu skeptics.
This recipe turns simple tofu into something irresistibly crispy on the outside and tender inside, coated in a glossy, sweet-salty honey-garlic sauce inspired by Korean home cooking. It delivers the comforting feel of Korean fried chicken, but in a lighter, plant-based version that still satisfies cravings for bold flavor.
Chef's tips
Pressing and drying the tofu well before coating is key to getting a really crispy crust. Don’t overcrowd the pan when frying, or the tofu will steam instead of crisping. If you prefer a thicker sauce, let it bubble for a minute longer before adding the tofu, but watch it closely so the honey doesn’t burn.
How to serve
Serve in deep bowls with plenty of hot rice to soak up the sauce. Add quick pickles, kimchi, or a crunchy cucumber salad on the side for contrast. A sprinkle of extra toasted sesame seeds and a drizzle of sesame oil just before serving will boost the aroma.
Ingredients
- tofu - 400 g
- potato starch - 30 g
- vegetable oil - 40 ml
- rice - 200 g
- water - 260 ml
- soy sauce - 30 ml
- honey - 30 g
- garlic - 3 piece
- rice vinegar - 10 ml
- water for the sauce - 50 ml
- sesame oil - 5 ml
- sesame seeds - 8 g
- spring onion - 2 piece
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve and leave for 5 minutes to let the excess water drip off.
- Transfer the rice to a pot, pour in the measured water, cover and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to low and cook for 10–12 minutes, until the rice absorbs the water. Turn off the heat and leave covered for another 10 minutes.
- Remove the tofu from the package, pour off the liquid and gently pat it dry with paper towels, pressing lightly on each side to remove excess moisture. Cut the tofu into cubes about 2 cm on each side.
- Put the potato starch into a bowl. Add the tofu cubes and gently coat them on all sides until they are evenly covered with a thin layer of starch. Shake off any excess.
- Heat the vegetable oil in a large frying pan over medium-high heat. Arrange the tofu in a single layer and fry for 3–4 minutes on each side, until the cubes are golden and crispy. Turn them carefully with tongs or a spatula. Transfer the fried tofu to a plate lined with paper towels.
- In a small bowl, mix the soy sauce, honey, rice vinegar, water for the sauce and sesame oil. Finely chop the garlic or press it through a garlic press and add to the sauce. Stir until the honey dissolves.
- Pour off the excess oil from the pan in which you fried the tofu, leaving only a thin layer. Pour in the prepared sauce and heat over medium heat for 1–2 minutes, until it starts to bubble gently.
- Add the fried tofu to the pan with the sauce. Gently stir for 2–3 minutes, until the tofu cubes are evenly coated in the thickening, sticky sauce.
- Wash the spring onion and slice it thinly. Toast the sesame seeds in a dry pan for 2–3 minutes, until lightly golden and fragrant.
- Spoon portions of hot rice onto plates or into bowls. Top with the tofu in honey-garlic sauce, drizzle with the remaining sauce from the pan and sprinkle with spring onion and toasted sesame seeds. Serve immediately.
Storage
Tofu w sosie przechowuj w lodówce w szczelnym pojemniku, najlepiej osobno od ryżu. Przy podgrzewaniu na patelni dodaj 2–3 łyżki wody, aby sos znów stał się płynny i nie przypalił się.
