Savoury, hot, and sweet, this honey glazed tofu is speedy and delicious. The tofu is lightly fried before being doused in the punchy dressing. It’s great served with steamed rice or noodles and wok-fried greens dressed with a little extra soy sauce and a dash of sesame oil. The dressing can easily be doubled and made ahead. It also works well with pan-fried prawns, or diced chicken, making this a versatile and simple dish for supper. 

Serves 2              Preparation:  15 minutes            Cooking:  12 - 15 minutes


300g               Tofu, firm or extra firm
2 tbsp             Cornflour
2 tbsp             Vegetable oil
1 tbsp             Sesame seeds
4                     Spring onions, sliced

2 cloves          Garlic
1 inch             Ginger
2 tbsp             Honey
1 tbsp             Soy sauce
1 tbsp             Sesame oil
1 tsp               White miso paste
1 tbsp             Water
½ – 1              Chilli (optional)

Tip:  If you don’t have miso paste, you can substitute with two teaspoons of Korean Gochujang or Siracha and omit the chilli.


1.     Prepare the tofu by slicing the block in half parallel to the largest surface (creating two slabs). Press out any remaining moisture by folding the tofu inside a clean tea towel (so moisture can be absorbed top and bottom) and pressing between two chopping boards with a weight on top for at least 15 minutes. This step may not be needed if your tofu is extra firm.

2.     Cube the tofu into roughly 2cm pieces, add to a bowl and coat with cornflour.

3.     Make the dressing by finely mincing or grating the ginger and garlic and slicing the chilli. Combine these with the other dressing ingredients. 

4.     Prepare any accompanying rice or noodles and vegetables at this point.

5.     Heat the oil in a frying pan and cook the tofu on high heat until crisp and browned on all sides (about 10 minutes).

6.     Add the dressing to the pan and cook for a further minute, reducing the sauce until it’s a little sticky and coats the tofu.

7.     Serve the tofu scattered with sesame seeds and sliced spring onions.