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Pan-fried Honey-Garlic Tofu

Tofu was alien to me for the longest time. I guess it reminded me of chalk or something bland. In fact, it was more common in many vegetarian households. The lack of taste however, wasn't very inviting. But once I discovered simple ways of infusing flavours into this ingredient, my tastebuds became more accepting of it. And of course, Tofu ought to be eaten in moderation. Too much of anything is only too bad!

Let's jump to this simple pan-fried recipe that's flavourful with ingredients found in most kitchens.


200 gms Tofu

2 tbsp cornstarch/ cornflour

2 carrots peeled like ribbons

5 pods of garlic peeled and halved

1 tbsp sesame seeds

2 tbsp sesame oil

For the sauce mix the following and keep aside:

2 tsp honey

6 pods of garlic peeled and crushed to a coarse paste

3 tbsp soy sauce

1 tbsp of any chilli garlic sauce (optional)

1 tbsp white vinegar


  • Take a big plate and place two Kitchen roll sheets on it and keep aside.

  • Cut the Tofu packet and empty out all the water from the pack.

  • Remove the Tofu from the pack and place it on the Kitchen towel.

  • Place two more kitchen roll sheets on the tofu and gently press.

  • All the excess water will be soaked by the sheets.

  • Leave the Tofu in this state for about 10 minutes till all the water is soaked up.

  • Now discard the sheets and dice the tofu.

  • Sprinkle cornstarch on the tofu evenly.

Let's start sautéing:

  • In a large fry pan, heat some sesame oil

  • Add the sesame seeds and tofu.

  • Let each side fry evenly until golden brown (takes about 8-10 minutes, please be patient if you want a nice brown glossy shine).

  • Add the halved garlic to this.

  • Add the ribboned carrots and sauté till the carrots cook partially. (We need a bit of crunch to it).

  • Pour in the prepared sauce and sauté.

  • Garnish with more sesame or spring onions(optional).

And just like that you get a beautiful glossy texture. Can be eaten as a side or main dish. Do try it and let me know how it turned out!


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