By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 2
260 cal · 20 min
Pan-Fried Tofu with Dark Sweet Soy Sauce
Recipe GLPRac31b72d5ee454
Crispy pan-fried firm tofu tossed with a savory-sweet dark soy glaze infused with honey, vinegar, and chili heat. Topped with fresh garlic, serrano pepper, and scallion for a quick weeknight meal with deep umami flavors and a bright, spicy finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
14 ounces Firm tofu
2 tablespoons Canola oil
2 tablespoons Dark soy sauce
2 tablespoons Honey
1 teaspoon Rice vinegar
1 teaspoon Sambal oelek
1 tablespoon Minced garlic
1 Serrano pepper, stemmed, seeded, and sliced
1 Scallion, chopped
Directions
Press the tofu block between paper towels or a clean kitchen towel with a weight (such as a cast iron skillet) for 5 minutes to remove excess moisture.
Cut the pressed tofu into ½-inch thick slabs or cubes.
In a small bowl, whisk together dark soy sauce, honey, rice vinegar, and sambal oelek until combined. Set the glaze aside.
Heat canola oil in a large skillet over medium-high heat until shimmering.
Carefully add tofu pieces to the hot oil and cook without moving them for 3 to 4 minutes until the bottoms are golden and crispy.
Flip the tofu pieces and cook the other side for another 3 to 4 minutes until golden brown.
Add the minced garlic and sliced serrano pepper to the skillet and cook for 30 seconds, stirring gently until fragrant.
Pour the soy-honey glaze over the tofu and toss gently to coat evenly. Cook for 1 to 2 minutes until the sauce thickens slightly and coats the tofu.
Divide the tofu between serving plates, drizzle with sauce, and garnish with chopped scallion before serving.
Comments
Tofu, soy sauce, honey, and rice vinegar are standard at all Charlotte chains, but sambal oelek will send you to Harris Teeter or an Asian market, and serrano peppers are seasonal and spotty in winter—budget a second stop or substitute jalapeño. The 20-minute time is honest for cooking but ignores pressing the tofu; add ten minutes if you're starting from a raw block. Cost per serving runs $2.50 to $3.50 depending on tofu brand, making this budget-friendly for two. The dish is quick and unfussy once you're cooking, though it doesn't reheat well—plan to eat it fresh the same night.
Sign in or create a free account to add your review.
