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    Home » Recipes » Vegetarian Dinner Recipes

    Nov 20, 2015 · Modified: Apr 27, 2020 by Becca Heyes · This post may contain affiliate links · 33 Comments

    Honey soy tofu

    39.0K shares
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    Total time: 25 minutes
    Servings: 1
    4.10 from 11 votes
    Jump to Recipe Rate this Recipe
    Honey soy tofu - this is the BEST tofu I have ever had anywhere! It's so quick and easy to make, and tastes unbelievable - I made it again two days later! It's sticky, chewy, crispy, sweet, salty... just perfect.

    There's not much I can say about this honey soy tofu, other than wow. This is undoubtedly the best tofu recipe I have ever made, ever. In fact, I'd go so far to say it's the best tofu I've ever eaten anywhere - whether at a restaurant or at home.

    Huh, I guess I kind of just said that this recipe is better than Chinese food cooked by actual Chinese people.

    Maybe I'm stretching here...

    But either way, it was bloomin' delicious. I actually cooked it again about two days later because I was still dreaming about it.

    Honey soy tofu - this is the BEST tofu I have ever had anywhere! It's so quick and easy to make, and tastes unbelievable - I made it again two days later! It's sticky, chewy, crispy, sweet, salty... just perfect.

    Far from being the squishy, tasteless tofu that I'm sure we've all had at one point or another, this honey soy tofu is crispy, it's chewy, it's salty and sweet, it's sticky... it's all good things in one.

    Honey soy tofu - this is the BEST tofu I have ever had anywhere! It's so quick and easy to make, and tastes unbelievable - I made it again two days later! It's sticky, chewy, crispy, sweet, salty... just perfect.

    The trick is to fry the tofu until it's nice and crispy before adding your sauce. You want it golden brown all over. If I'm entirely honest, I barely even pressed the tofu beforehand on this occasion (purely out of laziness). I gave it a quick squeeze between two layers of towel, but I didn't leave it sat under heavy objects for half an hour like I usually do. It turned out just as good the lazy way, so maybe the whole 'pressing tofu' thing is just a con. Who knows. I'm very glad about it though, since it means I can shave half an hour off all my tofu recipes!

    Once you've got beautifully crispy tofu, add the simple honey soy sauce, and let it bubble away for a bit to get nice and sticky. If you need your tofu to be vegan, just use a vegan alternative to the honey - the second time I made this, I used coconut nectar, which worked beautifully.

    Honey soy tofu - this is the BEST tofu I have ever had anywhere! It's so quick and easy to make, and tastes unbelievable - I made it again two days later! It's sticky, chewy, crispy, sweet, salty... just perfect.

    Then just serve it up! I topped it with some fresh coriander and chopped cashews, alongside some egg fried rice and stir-fried veggies - but you can serve it however you like.

    Honey soy tofu - this is the BEST tofu I have ever had anywhere! It's so quick and easy to make, and tastes unbelievable - I made it again two days later! It's sticky, chewy, crispy, sweet, salty... just perfect.

    However you serve your honey soy tofu, please just make sure you try it - you won't regret it!

    Honey soy tofu - this is the BEST tofu I have ever had anywhere! It's so quick and easy to make, and tastes unbelievable - I made it again two days later! It's sticky, chewy, crispy, sweet, salty... just perfect.

    Honey soy tofu

    If you've cooked this recipe, don't forget to leave a star rating!

    4.10 from 11 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 1
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 200 g extra firm tofu (one thick slice measuring ~ 4 x 5 inches)
    • 1 tablespoon oil
    • 3 tablespoon dark soy sauce
    • 1 tablespoon honey (or vegan alternative)
    • 1 teaspoon grated ginger
    • 1 clove garlic, minced
    • ¼ teaspoon Chinese five spice
    • Black pepper
    • Fresh coriander (cilantro), to serve
    • Cashew nuts, chopped, to serve (optional)

    Instructions

    • Drain the tofu, and squeeze it between two towels to remove any excess water. Cut it into 1cm dice.
    • Heat the oil in a large frying pan, and add the diced tofu. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the tofu is golden brown and crispy all over.
    • Meanwhile, in a small jug, combine the soy sauce, honey, ginger, garlic and five spice, along with a good pinch of black pepper. Mix well.
    • When the tofu is crispy, pour over the sauce, and mix to combine. Allow the mixture to bubble a little, until it has reduced by half, and is thick and sticky.
    • Serve the honey soy tofu topped with fresh coriander and chopped cashew nuts.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Honey soy tofu NI

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

    Here's another yummy tofu dish I've shared recently - red Thai satay tofu (a cross between a Thai curry sauce and a peanutty satay!)

    Red Thai satay tofu

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    Comments

    1. Daina says

      March 10, 2021 at 12:48 am

      Good flavors but way super salty. 2 stars

      Reply
    2. Alisha says

      February 24, 2021 at 4:34 am

      It was a great recipe! I personally halved the soy and increased the honey by 1/2 tsp and it was a perfect flavour! I would recommend reducing the soy because 3 tbsp of dark soy sauce may get too overpowering for some people.

      Thanks for the recipe!4 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 01, 2021 at 12:49 pm

        Thanks Alisha! :)

        Reply
    3. Silvana says

      November 01, 2019 at 2:03 am

      So I made the soy and honey tofu according to your recipe and was very disappounted. Way too much soy sauce ! Did not like the taste one bit . Even the store bought honey & soy sauce tastes better than this. 1 star

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 05, 2019 at 4:26 pm

        That's a shame! Perhaps your soy sauce was thicker or richer than mine. Next time I'd add more honey or a splash of water to dilute it a bit, rather than just continuing as written. Recipes are always up for interpretation :)

        Reply
    4. Jane Cohen says

      March 04, 2019 at 5:27 pm

      Delicious. Even my sceptical meat eating husband enjoyed this4 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 04, 2019 at 8:21 pm

        Thanks so much, that's great to hear! :)

        Reply
    5. Kirsty says

      November 20, 2018 at 9:05 pm

      This was my first time cooking tofu. My hubby wants to be healthier so I cooked this and it was amazing. We both loved it. Really really pleased and I will definitely be cooking this again. Thank you5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        November 21, 2018 at 8:29 am

        Thanks Kirsty, that's so lovely to hear :)

        Reply
    6. Abby says

      October 22, 2018 at 6:17 am

      Hi Becca, can’t wait to try this-I have all the ingredients so I’m all set-but where’s your recipe for egg fried rice?

      Reply
      • Becca @ Amuse Your Bouche says

        October 24, 2018 at 1:33 pm

        Thanks Abby, hope you enjoy it! :) The rice in these photos wasn't actually homemade, but there is an egg fried rice recipe in this post: https://www.amuse-your-bouche.com/teriyaki-mushroom-egg-fried-rice-bowls/

        Reply
    7. Kathy says

      January 20, 2018 at 3:56 pm

      This was really very good! Hubby and I are trying to eat more vegetarian dishes and I've never had a lot if luck with tofu until now! We paired this still sauteed seasoned Napa cabbage.4 stars

      Reply
      • Becca @ Amuse Your Bouche says

        January 24, 2018 at 8:56 am

        Yay! Great to hear you had some tofu success, thanks for the feedback :)

        Reply
    8. yasi says

      January 09, 2018 at 5:08 am

      made this tonight, was so delish! Thanks :)5 stars

      Reply
    9. Andrew says

      August 23, 2017 at 11:46 pm

      Really lovely, I think I added a bit too much spice (my own concoction of anise, fennel, cinnamon . . . I didn't have any cloves). Is this recipe really meant for only 200 g? I might try it with a full pack (500 g).

      Thanks!5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        August 26, 2017 at 7:01 pm

        I only used 200g but you could definitely double the batch if you like it! :)

        Reply
    10. Laura says

      February 08, 2017 at 3:14 pm

      This is absolutely the bomb! I loved it and so did my hubby. I am really enticed by your stir fry veggies. They look so good. Could you please share what is in them and how you cooked them? They look perfect.

      Reply
      • Becca @ Amuse Your Bouche says

        February 20, 2017 at 11:45 am

        Thanks Laura! For the veggies I think I just used a bag of stir fry veggie mix - peppers, leeks, cabbage, beansprouts, etc. Then just fried them off. Super simple :)

        Reply
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