Get ready to transform your plant-based cooking game with the most addictive, crispy, and mind-blowingly delicious tofu recipe you've ever tasted! This Vegan Hot Honee Fried Tofu is not just a meal; it's a culinary adventure that will make your taste buds dance with excitement. Imagine perfectly golden, crispy tofu cubes glazed with a sweet and spicy honey-like sauce that delivers a punch of flavor in every single bite. Whether you're a committed vegan, a curious foodie, or someone looking to spice up their dinner routine, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 block firm tofu
- 1 cup cornstarch
- 1 cup vegetable oil
- 1/4 cup hot sauce
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Drain the tofu block and press it between clean kitchen towels or paper towels for 15-20 minutes to remove excess moisture. This helps achieve a crispier texture when frying.
- Cut the pressed tofu into 1-inch cubes, ensuring they are roughly equal in size for consistent cooking.
- In a large mixing bowl, season the cornstarch with salt and pepper. Toss the tofu cubes in the seasoned cornstarch, coating each piece evenly and shaking off any excess.
- Heat vegetable oil in a large skillet or deep-fryer to 375°F (190°C). The oil should be hot enough to create an immediate sizzle when tofu is added.
- Carefully add the cornstarch-coated tofu cubes to the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
- Remove fried tofu with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- In a separate bowl, whisk together hot sauce, maple syrup, and apple cider vinegar to create the hot honee glaze.
- While the tofu is still hot, transfer the fried cubes to a large mixing bowl and pour the hot honee glaze over them. Gently toss to coat each piece evenly.
- Serve immediately while hot and crispy, garnishing with optional chopped green onions or sesame seeds if desired.
Tips
- Moisture is the Enemy of Crispiness: Press your tofu thoroughly! The drier the tofu, the crispier it will become. Use a tofu press or stack heavy books on paper towel-wrapped tofu for maximum moisture removal.
- Oil Temperature is Crucial: Use a cooking thermometer to ensure your oil is exactly 375°F. Too cool, and your tofu will be soggy; too hot, and it'll burn on the outside while remaining raw inside.
- Batch Frying is Key: Don't overcrowd the pan! Fry in small batches to maintain oil temperature and ensure each tofu cube gets perfectly crispy and golden.
- Cornstarch Coating Hack: For an extra crispy exterior, let the cornstarch-coated tofu sit for 5-10 minutes before frying. This helps the coating adhere better and creates a crunchier texture.
- Glaze While Hot: Pour the hot honee sauce over the tofu immediately after frying while it's still piping hot. This helps the glaze stick and creates a beautiful, glossy finish.Pro tip: Serve immediately for maximum crispiness, and have napkins ready – this dish is gloriously messy and totally worth it!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg