• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rabbit and Wolves

  • Cookbooks
  • Recipes

    • Breakfast
    • Entrees
    • Snacks
    • Desserts
    • Gluten-Free
  • Videos
  • Beginner’s Guide
    • Vegan Pantry Staples
    • Must-Have Cooking Tools for a Vegan Kitchen
    • Easy Vegan Cooking Replacements
    • How to Cook Tofu
    • Vegan Protein Replacements
  • Shop
  • Freebies
  • About
    • Frequently Asked Questions 
    • Subscribe
    • Meet the Team
    • Travel
      • Greece June 2022
      • Bali April 2022
  • Navigation Menu: Social Icons

    • instagram
    • facebook
    • pinterest
    • youtube
menu icon
go to homepage
  • Cookbooks
  • Meal Planner
  • Recipes
  • Travel
  • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Cookbooks
    • Meal Planner
    • Recipes
    • Travel
    • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Vegan Spicy “Honey” Garlic Tofu

    May 15, 2022 by Lauren Hartmann 8 Comments

    *This post may contain affiliate links in the recipe card*

    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?

    1. It is very simple and very fast.
    2. It is indescribably delicious.
    3. You can make it spicier or less spicy if desired.
    4. It is amazing with all kinds of veggies.
    5. This sauce, my gosh, this sauce.

    Vegan Spicy “Honey” Garlic Tofu

    Print Recipe
    Crispy fried tofu in a sweet and spicy garlic sauce!
    Course Main Course
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Servings 4
    Calories 268
    Author Lauren Boehme

    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.
    Prevent your screen from going dark

    Video

    Notes

    *If you need more information on pressing tofu, check out my TOFU COOKING GUIDE!
    Yes, you can bake the tofu or use the air fryer, you just need to coat the tofu in panko after letting it sit in the wet batter. Bake at 425 for about 25-30 minutes or until golden brown. Or use the air fryer at 400 for 15-20 minutes. 

    Nutrition

    Calories: 268kcal | Carbohydrates: 34g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 818mg | Potassium: 157mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

    Other popular recipes:

    • Vegan White Lasagna Soup
      by Lauren Hartmann
      329
    • Vegan Spicy Thai Peanut Ramen
      by Lauren Hartmann
      191
    • Vegan Lentil Salisbury Steak
      by Lauren Hartmann
      181
    • Vegan Apple Pie Bread
      by Lauren Hartmann
      172

    Filed Under: Easy, Entrees, Gluten-Free

    Reader Interactions

    Comments

    1. tracy

      May 16, 2022 at 8:47 pm

      4 stars
      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.

      Reply
    2. Melis

      June 16, 2022 at 3:50 pm

      When ya don’t have an ingredient (chili paste) but have everything to make it.., ya just make it! Yum recipe, as usual. 😉😘

      Reply
    3. KN

      June 20, 2022 at 8:52 pm

      5 stars
      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!

      Reply
    4. CM

      July 19, 2022 at 7:21 pm

      5 stars
      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!!!

      Reply
    5. Debbie

      September 16, 2022 at 11:09 am

      5 stars
      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!

      Reply
      • Julie Grace

        September 16, 2022 at 12:45 pm

        This is such a lovely comment. Thank you!

        Reply
    6. Liz

      June 23, 2023 at 8:07 pm

      Would air frying the tofu work as well?

      Reply
      • Lauren Hartmann

        June 24, 2023 at 12:09 pm

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! Welcome to the magical land of delightful vegan comfort food. I'm the Creatrix of Rabbit & Wolves and I'm thrilled to have you here.

    More about me →

    SUBSCRIBE TO OUR NEWSLETTER

    Popular Recipes

    • Vegan Roasted Garlic and Onion Miso Shells
    • Easy Vegan Pretzel Biscuits
    • Hearty Vegan “Beef” and Dumplings
    • The Best Vegan Pumpkin Cornbread

    see more freebies →

    © Lauren Hartmann and Rabbit and Wolves, 2021. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lauren Hartmann and Rabbit and Wolves with appropriate and specific direction to the original content.

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    FAQ

    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rabbit and Wolves on the Foodie Pro Theme