Vegan Honey Garlic Tofu

Q: Can I store vegan honey garlic tofu?

Yes! Store leftover vegan honey garlic tofu in an airtight container in the refrigerator for up to 4 days . Reheat gently in a skillet or microwave.

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If you’re craving a plant-based dinner that feels cozy, sticky, and seriously satisfying, this vegan honey garlic tofu is about to become your new favorite. It’s sweet, savory, and loaded with garlicky goodness—all wrapped around perfectly crispy tofu.

I love this recipe because it comes together fast, uses simple pantry ingredients, and tastes like something you’d order at your favorite takeout spot. This vegan honey garlic tofu works beautifully for busy weeknights, meatless Mondays, or anytime you want a comforting meal without the fuss.

Serve it over rice, tuck it into a bowl with veggies, or enjoy it straight from the pan—this tofu recipe always delivers big flavor with minimal effort.

Sticky vegan honey garlic tofu cubes served over rice with sesame seeds and green onions

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INGREDIENTS

Here’s everything you need to make this vegan honey garlic tofu. Simple ingredients, big flavor.

Extra-firm tofu – 14 oz (400 g), pressed and cut into cubes
Cornstarch – 2 tablespoons (16 g)
Olive oil – 2 tablespoons (30 ml)
Garlic cloves, minced – 4 cloves
Soy sauce (or tamari) – ¼ cup (60 ml)
Vegan honey substitute (agave syrup or maple syrup) – ⅓ cup (80 ml)
Rice vinegar – 1 tablespoon (15 ml)
Water – 2 tablespoons (30 ml)
Red pepper flakes (optional) – ¼ teaspoon (0.5 g)
Sesame seeds (optional, for garnish) – 1 tablespoon (9 g)
Green onions, sliced (optional, for garnish) – 2 stalks

INSTRUCTIONS

Follow these simple steps to make perfectly crispy, sticky vegan honey garlic tofu every time.

Prepare the tofu.
Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Add the cubes to a bowl and gently toss with the cornstarch until evenly coated.
Pan-fry the tofu.
Heat the olive oil in a large nonstick skillet over medium heat. Add the tofu in a single layer and cook for 8–10 minutes, turning occasionally, until all sides look golden and crispy. Remove the tofu from the pan and set it aside.
Make the garlic sauce.
In the same skillet, add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant. Reduce the heat slightly to avoid burning.
Build the glaze.
Stir in the soy sauce, vegan honey substitute, rice vinegar, and water. Let the sauce simmer gently for 2–3 minutes until it starts to thicken and look glossy.
Coat the tofu.
Return the crispy tofu to the pan. Toss gently to coat every piece in the sticky sauce. Cook for another 2–3 minutes until the sauce clings beautifully to the tofu.
Finish and garnish.
Sprinkle with red pepper flakes if using, then remove from heat. Garnish with sesame seeds and sliced green onions just before serving.

TIPS & VARIATIONS

Make your vegan honey garlic tofu turn out perfect every time with these easy tips and fun variations.

Cooking Tips

Press the tofu well. The drier the tofu, the crispier it gets. Press for at least 15 minutes if you can.
Don’t overcrowd the pan. Give the tofu space so it browns instead of steaming.
Watch the garlic closely. Garlic cooks fast, so keep the heat moderate to avoid bitterness.

Variations & Swaps

Baked version: Bake the tofu at 400°F (205°C) for 25–30 minutes, flipping halfway, then toss with the sauce on the stovetop.
Air fryer option: Air fry the tofu at 375°F (190°C) for 12–15 minutes until crispy, then glaze in a pan.
Gluten-free: Use tamari or coconut aminos instead of regular soy sauce.
Extra spicy: Add 1 teaspoon (5 ml) sriracha or chili garlic sauce to the glaze.
Veggie boost: Toss in broccoli, bell peppers, or snap peas during the final simmer.

Vegan honey garlic tofu cubes served on white rice with sesame seeds and sliced green onions

SERVING IDEAS

This vegan honey garlic tofu is incredibly versatile and works for so many meals and occasions.

Over rice: Serve it over steamed jasmine rice or brown rice to soak up every bit of that sticky garlic sauce.
With noodles: Pair it with rice noodles, udon, or lo mein for a cozy, takeout-style dinner.
In a bowl: Build a nourishing bowl with quinoa, roasted veggies, and a drizzle of extra sauce.
As a wrap or taco filling: Spoon the tofu into warm tortillas or lettuce wraps for a fun twist.
For meal prep: Pack it with rice and veggies for easy lunches that reheat beautifully.
For entertaining: Serve it on a platter with toothpicks as a sweet-and-savory party appetizer.

Close up of vegan honey garlic tofu with sticky glaze and sesame seeds served on white rice

FAQs

Can I store vegan honey garlic tofu?

Yes! Store leftover vegan honey garlic tofu in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave.

Can I make this recipe ahead of time?

You can cook the tofu and prepare the sauce ahead, then combine and reheat just before serving for the best texture.

What’s the best vegan honey substitute?

Agave syrup and maple syrup both work beautifully. Agave gives a more neutral sweetness, while maple adds a deeper flavor.

Why isn’t my tofu crispy?

Tofu won’t crisp if it’s too wet or overcrowded. Make sure you press it well and cook in a single layer.

Can I freeze vegan honey garlic tofu?

Freezing isn’t recommended because the sauce texture changes and the tofu can become chewy once thawed.

Can I use soft or medium tofu instead?

Extra-firm tofu works best. Softer tofu tends to break apart and won’t hold the sticky sauce as well.

Recipe

Yield: 4 servings

This vegan honey garlic tofu is sweet, sticky, and irresistibly savory. Crispy tofu gets tossed in a glossy garlic glaze for an easy plant-based dinner that feels better than takeout.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Extra-firm tofu – 14 oz (400 g), pressed and cubed
Cornstarch – 2 tablespoons (16 g)
Olive oil – 2 tablespoons (30 ml)
Garlic cloves, minced – 4 cloves
Soy sauce or tamari – ¼ cup (60 ml)
Vegan honey substitute (agave or maple syrup) – ⅓ cup (80 ml)
Rice vinegar – 1 tablespoon (15 ml)
Water – 2 tablespoons (30 ml)
Red pepper flakes (optional) – ¼ teaspoon (0.5 g)
Sesame seeds (optional, garnish) – 1 tablespoon (9 g)
Green onions, sliced (optional, garnish) – 2 stalks

Instructions

Press the tofu to remove excess moisture, then cut into cubes. Toss with cornstarch until evenly coated.
Heat olive oil in a large skillet over medium heat. Cook tofu for 8–10 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside.
In the same skillet, add garlic and cook for about 30 seconds until fragrant.
Stir in soy sauce, vegan honey substitute, rice vinegar, and water. Simmer for 2–3 minutes until the sauce thickens.
Return tofu to the skillet and toss gently to coat. Cook for another 2–3 minutes until sticky and glossy.
Sprinkle with red pepper flakes if using. Garnish with sesame seeds and green onions before serving.

Notes

Pressing the tofu well is key for crisp edges.

Adjust sweetness by adding more or less vegan honey substitute.

Serve immediately for the best texture.

Nutrition Information:

Yield: 4 Serving Size: 1 portion
Amount Per Serving: Calories: 260Total Fat: 12gCarbohydrates: 28gProtein: 14g

Nutrition information is estimated and may vary based on ingredients used.

If you’re looking for a plant-based meal that’s cozy, flavorful, and incredibly satisfying, this vegan honey garlic tofu truly checks all the boxes. It’s sweet, sticky, garlicky, and so easy to make that it fits right into busy weeknights or relaxed weekend dinners.

I hope you give this recipe a try and fall in love with how simple and delicious tofu can be. Don’t forget to save this vegan honey garlic tofu to Pinterest so you can make it again, and feel free to share it with friends who love easy vegan meals.

If you try it, I’d absolutely love to hear how it turned out—leave a comment and let me know your favorite way to serve it 💚