I love Chinese takeout as much as the next person, but when I’m watching my pennies, it’s nice to have a few easy and delicious recipes in my back pocket to satisfy that craving when my wallet is yelling at me to cook at home. My honey sesame tofu hits the spot and is on the table faster than the time it takes to order delivery.

Craggy pieces of tofu get a seasoned breading and are pan fried until crispy and golden brown, then everything gets tossed in a sweet and savory sauce, coating every crunchy nook and cranny. The sauce is pure magic and made with ingredients I bet you already have lying around your pantry. Aromatic ginger and garlic, soy sauce, honey and brown sugar for sweetness, toasty sesame oil, tangy sherry vinegar to balance everything out, and a touch of sambal olek for heat.

Crunchy, sticky, and sweet, it’s truly better than takeout.

Honey Sesame Tofu

Ingredients:

1 16 oz package super firm tofu

5 Tbsp cornstarch

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp kosher salt

1/4 tsp white pepper

2/3 C vegetable oil

1/2 tsp garlic, grated

1/2 tsp ginger, grated

1/4 C light soy sauce

1/4 C sherry vinegar

1/4 C honey

1 Tbsp dark brown sugar

2 tsp toasted sesame oil

1/4 tsp sambal olek

1/4 C water

green onions, sliced

toasted sesame seeds

In a large bowl, combine 4 Tbsp cornstarch, garlic powder, ground ginger, salt, and white pepper. Whisk dry ingredients together until fully incorporated.

Tear the tofu into large pieces, approximately 2-2 1/2” chunks. Pat tofu dry to remove any excess water. Transfer tofu to the cornstarch mixture and toss to coat each piece completely.

In a large nonstick frying pan, heat vegetable oil over medium-medium high heat. Once the oil has started glistening and is very hot, add the tofu nuggets to the oil in a single layer. Pan fry for approximately 7-10 minutes. Flip the tofu after about 3 minutes or so and then fry for anther 3-4 minutes on the other side. Be sure to keep an eye on how quickly the tofu is cooking, and adjust the stove temperature as needed. Continue to flip and baste the tofu with the hot oil until the nuggets are crispy and golden brown.

Remove the tofu with a slotted spoon and transfer to a paper towel lined plate. Set aside while you make the sauce.

Wipe out pan the tofu was cooked in, removing any excess oil. Make the cornstarch slurry by mixing 1 Tbsp cornstarch and water together in a cup, stirring until the cornstarch is completely dissolved. Add grated garlic, ginger, soy sauce, sherry vinegar, honey, brown sugar, toasted sesame oil, samba olek, and cornstarch slurry to the pan, and cook over medium heat, stirring occasionally, until the sauce comes up to a boil and thickens. Once the sauce is thick and bubbly, add the tofu to the sauce, and stir until the pieces of tofu are completely coated in sauce.

Serve with rice and top with sliced green onions and toasted sesame seeds.