CantoneseEasy 20 min serves 2 Vegetarian-ok

Honey Soy Glazed Tofu

Name: Honey Soy Glazed Tofu
Total time: 20 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: firm tofu, sliced; soy sauce; honey; vegetable oil; ginger, julienned

蜜汁豆腐 · mì zhī dòu fu

家庭快手版 · Home version: Sweet and savory glazed tofu with a caramelized exterior — a Cantonese favorite.

This Cantonese dish features tofu with a glossy, caramelized glaze made from soy sauce and honey. The contrast of sweet and savory is irresistible.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Quick & Easy Vegetarian

Ingredients

firm tofu, sliced老豆腐，切片🛒 local400 g
soy sauce酱油🏮 asian3 tbsp
honey蜂蜜🛒 local2 tbsp
vegetable oil食用油🛒 local2 tbsp
ginger, julienned生姜，切丝🛒 local10 g

honey: Or rock sugar

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Spice level

Saltiness

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Instructions

1Press tofu for 15 minutes. Cut into 2cm thick slices. Pat dry.
吸干水分
2Heat oil in a pan. Fry tofu slices for 2 minutes per side until golden.
不要频繁翻面
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 豆腐有金黄脆壳Tofu has golden crust
You know it's right when: 脆壳轻易脱离Crust releases easily
3Add ginger and stir-fry for 10 seconds.
快炒
4Mix soy sauce and honey. Pour over tofu. Cook for 1 minute until glaze thickens and coats.
酱汁要浓
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 酱汁冒泡变稠Sauce bubbles and thickens
You know it's right when: glaze 粘附豆腐Glaze clings to tofu
5Serve immediately, garnished with sesame seeds.
趁热

Tips

· Press tofu well for better glaze adhesion.
· Don't reduce the honey — it's essential for the gloss.
· Serve with steamed rice to soak up the glaze.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library