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Vegan Hot Honee Fried Tofu

Vegan Hot Honee Fried Tofu

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. 1 block firm tofu
  2. 1 cup cornstarch
  3. 1 cup vegetable oil
  4. 1/4 cup hot sauce
  5. 1/4 cup maple syrup
  6. 1 tablespoon apple cider vinegar
  7. Salt and pepper to taste

Instructions

  1. 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.
  2. Cut the pressed tofu into 1-inch cubes, ensuring they are roughly equal in size for consistent cooking.
  3. 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.
  4. 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.
  5. 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.
  6. Remove fried tofu with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
  7. In a separate bowl, whisk together hot sauce, maple syrup, and apple cider vinegar to create the hot honee glaze.
  8. 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.
  9. Serve immediately while hot and crispy, garnishing with optional chopped green onions or sesame seeds if desired.

Tips

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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