1-Step 1: Prepare and Press the Tofu Start by removing your extra firm tofu from its packaging and draining any excess liquid. Many people skip this step, but pressing is essential for achieving the best texture. Wrap the tofu block in several layers of paper towels or a clean kitchen towel, then place a heavy object on top a cast iron skillet, heavy cookbook, or even a can of beans works well. Let it press for at least 15-20 minutes while you prepare your other ingredients. Once pressed, cut the tofu into 1-inch cubes. Uniform pieces ensure even cooking throughout. After cutting, pat the cubes dry once more with a paper towel this second pat-down is crucial for maximum crispiness.

2-Step 2: Season and Coat the Tofu Place your tofu cubes in a large bowl and season with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Gently toss to coat each piece evenly. The seasonings will adhere better to dry tofu, creating a flavorful base layer. Add ¼ cup cornstarch to the seasoned tofu and toss until every cube is evenly coated. The cornstarch should form a thin, even layer not too thick, not too thin. Shake off any excess cornstarch by placing the tofu in a colander and gently tossing. Too much cornstarch can create a pasty texture, while too little won’t give you that satisfying crunch.

3-Step 3: Fry the Tofu to Golden Perfection Heat ½ cup neutral oil in a wok or large skillet over medium-high heat. You want the oil to shimmer but not smoke around 350°F is ideal. Working in batches if necessary to avoid overcrowding, add the tofu cubes in a single layer. Overcrowding lowers the oil temperature and results in steamed, soggy tofu rather than fried, crispy pieces. Fry the tofu for 2-3 minutes on each side, turning carefully with tongs or chopsticks. You’re looking for a deep golden-brown color on all sides. The tofu should feel firm and sound slightly hollow when you tap it with your utensils. Total cooking time is usually 8-10 minutes for a full batch. Transfer the fried tofu to a wire rack to drain. Avoid paper towels, which can make the bottom soggy the wire rack allows air circulation on all sides, keeping your tofu crisp while you prepare the sauce.

4-Step 4: Make the Spicy Honey Garlic Glaze In a separate pan, heat 1 tablespoon neutral oil over medium-high heat. Add 10 cloves of minced garlic and sauté for about 30 seconds just until fragrant but not browned. Garlic burns quickly, so stay attentive during this step. Burnt garlic becomes bitter and overwhelms the delicate balance of flavors. Add 2 tablespoons honey, 1 tablespoon gochujang, 2 tablespoons brown sugar, 3 tablespoons low sodium soy sauce, and ¼ cup hot water to the pan. Stir everything together until combined and bring to a gentle simmer. The sauce will start to bubble and thicken. Continue cooking and stirring for 2-3 minutes until the sauce reaches a consistency that coats the back of a spoon. You can test this by dipping a spoon into the sauce and running your finger through the coating it should leave a clean line that doesn’t immediately fill in.

5-Step 5: Combine and Serve Add your crispy fried tofu to the pan with the thickened sauce. Using a spatula or wooden spoon, gently toss the tofu until every piece is evenly coated with the glossy, aromatic glaze. Work quickly but carefully you want to coat everything without breaking the tofu pieces. Transfer to a serving dish and garnish immediately with 2 chopped scallions and 1 teaspoon sesame seeds. The garnishes add fresh flavor and visual appeal. Serve your spicy honey garlic tofu hot over steamed rice for a complete meal that’s sure to impress.