Hot Honey Tofu Recipe
Crispy, spicy, and just the right amount of sweet. This shallow-fried hot honey tofu is coated in seasoned flour and crushed cornflakes, then drizzled with a quick homemade hot honey made from sambal oelek and real honey. It’s simple to make, big on flavor, and perfect for a plant-forward dinner served with rice, noodles, or roasted veggies.
Serving Size 6
Ingredients
Tofu
- 340 grams tofu I use soy-free tofu
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground paprika
- 1/3 cup water *more as needed
- 3 cups cornflakes crushed
Hot Honey
- 1/4 cup honey
- 1 tablespoon sambal oelek
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
Make the Hot Honey:
- In a small saucepan, combine honey, sambal oelek, onion powder, and garlic powder. Warm gently over low heat for 2–3 minutes, stirring until combined. Do not boil. Set aside to cool slightly while you prepare the tofu.
Prepare the Coating:
- Add the cornflakes to a shallow dish and crush them with your hands or the back of a spoon until crushed and flaky. In a separate bowl, whisk together the flour, salt, pepper, onion powder, garlic powder, chipotle chili powder, and paprika. Add water and whisk into a thick batter. Add more water by the tablespoon as needed.
Coat the Tofu:
- Slice the tofu into slabs or cubes, depending on how you like to serve it. Pat dry with a clean towel. Lightly coat each piece of tofu in the flour batter, making sure it’s evenly covered. Then press each piece into the crushed cornflakes until well coated on all sides.
Shallow Fry the Tofu:
- Heat about ¼ inch of oil in a large skillet over medium heat. Once hot, add the tofu pieces in batches, making sure not to crowd the pan. Cook for 2–3 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Serve with Hot Honey:
- Drizzle the warm hot honey over the tofu right before serving, or toss the tofu in a bowl with the sauce for a stickier glaze. Serve immediately.
Notes
- I use soy-free tofu, which doesn’t need pressing and holds up perfectly for shallow frying.
- If you’re using regular tofu, press it for 20–30 minutes before coating to remove excess moisture and help it crisp up.
- For a vegan version, replace honey with agave syrup or maple syrup and adjust sambal oelek to taste.
