Week Ten: Spicy Honey Beans and Tofu

Spice level preference is such a particular and personal aspect of human taste. I’m unsure as to the categorization of spice on this recipe as I’ve done it, but suffice to say, it was too spicy for one of us here at Root Radical Food Blog HQ, and just right for the other. If you follow directions as is for this, prepare for a modicum of mouth burning. They say spicy food is good for heat, which seems to have returned with a vengeance this week, so hopefully this helps you sweat it out!

Spicy Honey Beans and Tofu


Crispy Tofu

  • 1 block tofu
  • 2-3 tbsp corn starch or tapioca starch
  • 3 tbsp neutral oil
  • 1 pinch red pepper flakes
  • 1 tbsp green onion diced

Spicy Honey Sauce

  • 1/3 cup honey
  • 2 tbsp soya sauce
  • 2 tsp rice vinegar
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne
  • 1/4 tsp coriander

And of course…

  • many many beans


For the Crispy Tofu

  1. cut the block of tofu width-wise and lay between two clean tea towels, then put something heavy on top for a bit. you may have to flip and rotate the tofu chunks and tea towels for optimum moisture removal

  2. cut the tofu into bite size chunks of your preferred shape and size and toss in corn/tapioca starch

  3. heat the oil in a pan until medium hot, then lay the tofu out on the pan evenly

  4. tongs are useful here – wait until each side is browned around the edges, then flip

  5. about halfway through the process, i threw the red pepper flakes and green onions in the pan, which meant each tofu got some of each stuck to them in a nice way, and the oil that was left became a little preseasoned

  6. once the tofu is crispy on each side, remove from the pan and set on a plate or cutting board for a bit

For the Spicy Honey Sauce

  1. mix it alllll together! i based this recipe off one that had 1 tablespoon of sriracha instead of the spice blend i used, so feel free to do that instead. might be more or less spicy, who's to say.

For the Beans

  1. once you've removed the tofu from the pan, toss the beans in there and stir them around. give them until they are just turning that bright green and pour about half of the spicy honey sauce on them.

  2. cook them for a little bit longer (to taste! – i like mine a little charred if possible) and then add the tofu back in with the rest of the sauce and turn the heat off

  3. serve with rice or rice noodles, and use those tongs to extract the correct amount of beans and tofu per serving, then pour the sauce from the pan over the whole heap.