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
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
- 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.