Save to Pinterest The first time I made honey garlic tofu, my kitchen smelled like a tiny Asian restaurant had taken over my apartment. I was skeptical about tofu being actually satisfying, but one bite of that crispy, sauce-coated cube changed my mind completely.
I served this to my sister who swore she hated tofu, and she went back for thirds. Thats when I knew this recipe was a keeper.
Ingredients
- Firm tofu: Press it seriously, at least 15 minutes, otherwise it will steam instead of crisp up no matter how long you cook it
- Cornstarch: This creates that golden crunchy coating that makes tofu actually enjoyable instead of just spongy
- Honey: Use real honey here, the floral notes really shine through the garlic and soy
- Soy sauce: Low sodium gives you control over the saltiness since the sauce reduces down
- Rice vinegar: Adds just enough acid to cut through the honey and balance all that sweetness
- Fresh garlic and ginger: Dont even think about using the jarred stuff here, fresh makes all the difference
- Sesame oil: A little goes a long way, use the toasted kind for that deep nutty aroma
- Red bell pepper: Brings sweetness and color that makes the bowl look vibrant and appealing
- Broccoli florets: They soak up the sauce beautifully and add a nice bite to every spoonful
- Carrot: Julienned thin so they cook quickly and add a subtle sweetness throughout
- Green onions: Use both the white and green parts for layers of mild onion flavor
- Cooked rice: Jasmine is my go to for its fragrant floral notes, but brown rice works perfectly too
- Sesame seeds: Toast them for 30 seconds in a dry pan before sprinkling on top, worth the extra step
Instructions
- Press and prep the tofu:
- Wrap the block in paper towels, place something heavy on top, and walk away for at least 15 minutes. Cut into 2 cm cubes so each piece has enough surface area to get crispy.
- Coat for crunch:
- Toss the cubes with cornstarch in a bowl until theyre evenly dusted on all sides. This layer is what transforms soft tofu into something golden and satisfying.
- Sear to perfection:
- Heat oil in a large non stick skillet over medium high heat until it shimmers. Add tofu in a single layer and let it cook undisturbed for 3 to 4 minutes before flipping.
- Whisk the sauce:
- Combine soy sauce, honey, water, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl. Stir until the honey fully dissolves into the liquid.
- Sauté the vegetables:
- Add another splash of oil to the same skillet and cook bell pepper, broccoli, and carrot for 3 to 4 minutes. They should be tender but still have some crunch.
- Bring it together:
- Return the crispy tofu to the pan and pour that beautiful honey garlic sauce over everything. Toss gently so every piece gets coated in that glossy sauce.
- Thicken to perfection:
- Stir cornstarch with water until smooth, then drizzle it into the bubbling skillet. The sauce will transform from thin to gloriously thick and sticky in about 2 minutes.
- Finish and serve:
- Spoon everything over fluffy cooked rice and sprinkle generously with sesame seeds and extra green onions. Serve immediately while the tofu is still crispy.
Save to Pinterest This recipe became my go to for friend dinners because everyone customizes their bowl exactly how they like it. Plus, watching someone who swore they disliked tofu take that first bite and immediately change their mind never gets old.
Making It Your Own
Snap peas and edamame add such lovely texture and color, plus they cook in minutes right alongside the other vegetables. Mushrooms are another incredible addition, developing this meaty depth when they sear in the hot pan before everything else goes in.
Vegan Made Simple
Swapping honey for maple syrup works beautifully, though I find agave nectar creates an even closer flavor match without overpowering the delicate garlic notes. Just reduce the amount slightly since agave is sweeter than honey.
Meal Prep Magic
The sauce whisks together in seconds and keeps in the fridge for up to a week, so you can make a double batch and have dinner halfway done on busy nights. Press and cube the tofu ahead of time and store it in a container with a paper towel to absorb excess moisture throughout the day.
- Cook the rice in bulk and portion it out for the week
- Prep all your vegetables and store them in separate containers
- The sauce thickens even more in the fridge, so add a splash of water when reheating
Save to Pinterest Theres something so comforting about a bowl that hits every craving at once, sweet and salty, crispy and tender, hot and satisfying. This is the kind of meal that makes plant based eating feel like a treat instead of a compromise.
Recipe FAQs
- → How do I achieve crispy tofu texture?
Pressing the tofu to remove moisture and coating it in cornstarch before pan-frying helps create a golden, crispy crust.
- → Can I substitute honey for a vegan option?
Yes, maple syrup or agave nectar work well as plant-based alternatives to honey.
- → What vegetables complement this dish best?
Bell peppers, broccoli florets, and julienned carrots add color, texture, and freshness to balance the tofu and sauce.
- → How is the sauce thickened?
A cornstarch slurry added near the end of cooking creates a glossy, thick honey garlic sauce coating the tofu and veggies.
- → What rice works well for serving?
Fluffy jasmine or nutty brown rice acts as a perfect base, absorbing the flavorful sauce and complementing the dish.