I don’t know about you, but I’m definitely a fan of firm tofu. It’s an easy, meat-free protein that doesn’t really have a taste; rather, it takes on the flavor of whatever you cook it with. My absolute favorite way to eat tofu is in Asian stir-frys. The Thai restaurant a few blocks away makes a killer Pad Thai with tofu (I bet it’s really good with chicken or shrimp too, but i’m a creature of habit when it comes to ordering take-out).
I think the key to making really delicious tofu is crisping it up a bit before you add it to the rest of the dish that you’ll be serving it with. Caitlin at the Healthy Tipping Point has a great way to make crisped-up tofu…thus when I made this recipe, I found the steps to be very similar.
Crispy Honey-Soy Tofu – adapted from Living to Dine
- 2 tbsp oil (I used the coconut oil I received from a Foodie Penpal swap…it rocked)
- 1 pkg extra-firm tofu, pressed & cubed
- 1/3 cup cornstarch
For the Honey-Soy sauce:
- juice of one lime
- 1 clove garlic, minced
- 1/4 inch fresh ginger, grated (you can also substitute with a pinch of ground ginger)
- 1/2 tbsp honey
- 1.5 tbsp low-sodium soy sauce
- 1/4 tsp chili powder
- red pepper flakes (if you like)
- In a small bowl, whisk together all ingredients for the sauce. Set aside.
- Dredge the tofu cubes in cornstarch & shake off any excess.
- In a large pan, heat the oil over medium-high heat. Place the tofu into the hot oil, browning each side. Once all is nice and crispy, transfer the tofu to a paper towel & set aside.
- Lower the heat in the pan. Once the temperature has dropped a bit, add the sauce and cook for about 30 seconds. Add the tofu back in and toss to coat.
- Serve atop of rice with some veggies (I recommend sesame carrots or snow peas).
To be honest, I was tempted to eat all of the tofu, carrots and rice that I had made for dinner. It was honestly that good. However, I needed to be a good wife and same some dinner for my husband
The flavor of the sauce that you coat the tofu with is amazing. The garlic, ginger & lime are a great combination with the soy, and the honey adds a really nice sweetness to it. As I said before, I browned the tofu in coconut oil – this added a bit more sweetness and depth to the meal and I was very impressed with how it turned out.
The carrots were made with sesame-chili oil, sesame seeds, and the Bangkok Blend seasoning from Penzey’s Spices. Great heat and great flavor. I didn’t even need to add sriracha to my dish – can you believe it?!
I feel as though this is the quintessential Asian stir fry flavor that I have been in search of for a very long time.
If you’re a tofu fan, I think you’ll really like this dish. If you’ve never tried tofu, trust me – try this dish! You won’t be disappointed.