Crispy Honey-Garlic Tofu Pressure Cooker Recipe
This crispy honey-garlic tofu recipe uses a pressure cooker for juicy tenderness and an oven finish for that irresistible crunch. Sweet, savory, and satisfying!
Equipment
- 1 Mixing bowl for dredging
- 1 Baking sheet lined with parchment paper
- 1 Pressure cooker for sauce
Ingredients
Main Ingredients
- 1 16 oz package super firm or extra firm tofu pressed
- ⅓ cup plant-based milk or regular milk
- ⅓ cup all-purpose flour or gluten free
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
- green onions thinly sliced, for garnish
- toasted sesame seeds for garnish
- rice for serving
- ⅓ cup honey
- ⅓ cup water
- ¼ cup tamari or soy sauce low sodium optional
- 2 tablespoons toasted sesame oil
- 1-2 teaspoons chili garlic paste optional for heat
- 2-3 cloves garlic finely minced
- 1 tablespoon rice wine vinegar
- 2 teaspoons cornstarch
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain and press tofu for at least 15 minutes, then cut into 1-inch cubes.
- Set up three bowls: one with milk, one with flour and spices, and one with panko breadcrumbs.
- Dredge tofu cubes in flour blend, dip in milk, and roll in panko. Place on baking sheet.
- Bake for 25-30 minutes, flipping halfway, until golden and crispy.
- In the pressure cooker, combine honey, water, tamari, sesame oil, vinegar, garlic, chili paste, and cornstarch. Cook until thick and smooth using a slow release.
- Toss baked tofu in the sauce. Serve over rice and garnish with green onions and sesame seeds.
Notes
Tofu can be coated a day ahead and baked fresh. Leftovers can be refrigerated for up to 4 days or frozen. Reheat in skillet or toaster oven for best texture.