When I was a teenager, I lived in Miami and I was obsessed with a Thai restaurant that was near me. Tani Thai, they have a dish still to this day called Cocky Bob. It was my favorite thing ever. So, I have attempted for a while for recreate this for all the vegans. Thus, this vegan spicy “honey” garlic tofu was born! Frankly, I think I finally nailed it. The tofu is fried and crispy, the sauce is sweet, spicy, garlicky and absolute perfection. You will fall in love with this tofu and honestly I don’t think a single person can say they hate tofu after this.
What You Need For This Crispy Tofu Dish:
- Extra Firm Tofu: You need to make sure this is extra firm so you get the right texture.
- Cornstarch, Garlic Powder, Baking Soda: These dry ingredients are mixed together for the tofu coating.
- Water, Rice Wine Vinegar, Gochujang: These are the wet ingredients for the tofu coating.
- Garlic: Lots of garlic, like a lot.
- More Gochujang, Soy Sauce or Tamari, Agave, More Rice Wine Vinegar, Sesame Seeds and Veggie Broth: Make up the incredible sauce.
- Cornstarch and Water: To thicken the sauce.
Yes, I did fry this vegan spicy “honey” garlic tofu. So, I am sure some of you would like to know if this can be baked or air fried and the answer is, yes. The only thing you need to do differently is to coat the tofu in panko after putting it into the wet batter. Just let the tofu sit like you would if frying, then add to a bowl with panko. Coat fulling an then bake or air fry! It will still be nice and crispy. I just know that frying things isn’t for everyone or can be a little intimidating.
Why Should You Make This Spicy Yumminess?
- It is very simple and very fast.
- It is indescribably delicious.
- You can make it spicier or less spicy if desired.
- It is amazing with all kinds of veggies.
- This sauce, my gosh, this sauce.
Vegan Spicy “Honey” Garlic Tofu
Ingredients
For The Tofu
- 1 Block(15oz.) Extra firm tofu, drained and pressed*
- 1/2 Cup Cornstarch
- 2 teaspoons Garlic powder
- 2 teaspoons Baking soda
- Pinch of Salt and pepper
- 1/3 Cup Water
- 1 Tablespoon Rice wine vinegar
- 1 Tablespoon Gochujang paste or chili paste
For The Sauce
- 2 Tablespoons Gochujang paste
- 3 Tablespoons Agave or maple syrup
- 1 Tablespoon Soy sauce or Tamari for GF option
- 1 Tablespoon Rice wine vinegar
- 12 Cloves Garlic, chopped
- 1 Tablespoon Sesame seeds
- 1/2 Cup Vegetable broth
- 1 teaspoon Cornstarch
- 1 teaspoon Water
Instructions
- After you have drained and pressed the tofu, cut the tofu into cubes, or break it into chunks. Set aside.
- In a large mixing bowl, whisk together the cornstarch, garlic powder, baking soda, salt and pepper.
- Add the water, rice wine vinegar and gochujang to the bowl and whisk until fully combined.
- Put the tofu into the bowl and toss to coat. Set aside and let the tofu sit in the coating for about 10 minutes or more, while you make the sauce.
- Now, make the sauce, in a medium sized mixing bowl, add the gochujang, agave, soy sauce, rice wine vinegar, garlic, sesame seeds and broth. Whisk to fully combine. Set aside.
- Now, heat about 1/2 an inch of vegetable oil in a large non-stick skillet on medium high. Once it is hot and small bubbles are forming in the oil, add about half the tofu at a time to the skillet. Fry, reducing heat as needed, making sure you don't burn it. Fry the pieces of tofu for about 2-3 minutes per side, or until the are golden brown and crispy.
- Remove from the oil and place on a paper towel. Repeat with all the tofu.
- Now, heat the sauce in a small sauce pan on medium. Bring to a simmer, reduce heat to low and simmer for 2-3 minutes.
- In a small bowl, whisk together the cornstarch and water for the sauce until there are no lumps of cornstarch left. Pour that into the sauce. Whisk to combine and simmer for another minute or until the sauce has thickened.
- Add the tofu to a large bowl and pour the sauce on top. Toss to coat.
- Serve immediately with rice if desired.
Video
Notes
Nutrition
Wow this recipe jumped off the page as one I had to try. The flavors are spot on but the fry was a failure. I have to stay that I almost never fry anything so it is probably my fault.I did manage to salvage f few pieces and they were delicious so I will try again with the oven baked method.
When ya don’t have an ingredient (chili paste) but have everything to make it.., ya just make it! Yum recipe, as usual. 😉😘
Uhm this is by far my favorite recipe of yours. My husband and I devoured the entire block of tofu within minutes even with a side of rice and broccoli. Normally I would season things to my liking but honestly I just followed your recipe exactly as is and I wouldn’t change a single thing next time. Thank you!
SO SO good! Just the right amount of spice, the tofu was crispy and flavorful, and the recipe was straightforward and quick. I honestly love so many of your recipes, but this is one I’ll 100% make again. Thank you!!!
Your tofu recipe produced one of best things I’ve ever eaten, vegan or not. I used a light panko coating after marinating for a few hours and then air fried the tofu at 400 degrees. After 15 minutes or so (and a few shakes), my fryer basket contained puffed cubes of deliciousness. And the sauce was incredible. I served the tofu with vegan fried rice and egg rolls. So, so good! Thank you!
This is such a lovely comment. Thank you!
The flavor is robust and the texture amazing . I made the fried version – it was a hit in our home . The calorie content doesn’t seem correct though especially if. It’s being fried .
Would air frying the tofu work as well?
Unfortunately the coating for this tofu is wet and won’t air fry well unless you roll the pieces of tofu in panko bread crumbs first. Then you could air fry it!
Really tasty! Struggled with the frying part, I’ll probably try the bake method next time. Also backed off on some of the garlic, it was still very tasty!