Honey Garlic Tofu Bowls (Print)

Crispy tofu and sautéed veggies glazed in honey garlic sauce over rice, delivering sweet and savory flavors.

# Components:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed into ¾-inch pieces
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil

→ Honey Garlic Sauce

04 - 3 tbsp low sodium soy sauce
05 - 2 tbsp honey
06 - 2 tbsp water
07 - 1 tbsp rice vinegar
08 - 3 garlic cloves, minced
09 - 1 tsp fresh ginger, grated
10 - 1 tsp sesame oil
11 - 1 tsp cornstarch mixed with 1 tbsp water

→ Vegetables

12 - 1 red bell pepper, sliced
13 - 1 cup broccoli florets
14 - 1 medium carrot, julienned
15 - 2 green onions, sliced
16 - 1 tbsp vegetable oil

→ For Serving

17 - 2 cups cooked jasmine or brown rice
18 - 1 tbsp sesame seeds
19 - Extra sliced green onions (optional)

# Directions:

01 - Press tofu for at least 15 minutes to remove excess moisture. Cut into ¾-inch cubes.
02 - Toss tofu cubes with cornstarch until evenly coated.
03 - Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu and cook for 3 to 4 minutes per side until golden and crispy. Remove from skillet and set aside.
04 - In a bowl, whisk together soy sauce, honey, water, rice vinegar, garlic, ginger, and sesame oil.
05 - Add 1 tbsp vegetable oil to the same skillet. Sauté bell pepper, broccoli, and carrot for 3 to 4 minutes until tender-crisp.
06 - Return tofu to skillet. Pour honey garlic sauce over tofu and vegetables, stirring to coat well.
07 - Stir cornstarch mixed with water into skillet. Cook for 2 minutes until sauce thickens.
08 - Spoon tofu and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and absorbs the sauce like it was made for this exact moment together.
  • It comes together in 40 minutes total, making it perfect for those nights when you want something that feels homemade and special without the fuss.
  • The sauce is sweet and savory at once, coating everything so every bite feels intentional and satisfying.
02 -
  • Pressing your tofu is not a suggestion; it's the difference between crispy and disappointing, and it only takes fifteen minutes of patience.
  • Don't crowd the pan when you sear the tofu or it'll steam instead of brown, so work in batches if you need to or use a larger skillet.
  • The sauce thickens as it cools, so if you're making this ahead, reheat gently and add a splash of water if it's become too thick.
03 -
  • If you're batch cooking and want crispy tofu throughout, sear all your cubes before making the sauce, then finish them together at the end rather than sitting in sauce and softening.
  • A wok will change your life with this recipe if you have one; the sloped sides make tossing everything together feel natural and nothing sticks.
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