Honey Garlic Tofu Bowls (Printable Version)

Crispy tofu and sautéed veggies glazed with a sweet honey garlic sauce, served over rice.

# What You Need:

→ 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 soy sauce (low sodium preferred)
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)

# How To Make:

01 - Press tofu for at least 15 minutes to eliminate excess moisture, then cut into ¾-inch cubes.
02 - Toss tofu cubes with cornstarch until evenly coated.
03 - Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu for 3 to 4 minutes on each side until golden and crispy. Remove from skillet and set aside.
04 - In a small bowl, whisk soy sauce, honey, water, rice vinegar, minced garlic, grated ginger, and sesame oil until combined.
05 - In the same skillet, heat 1 tablespoon vegetable oil. Sauté red bell pepper, broccoli florets, and julienned carrot for 3 to 4 minutes until tender-crisp.
06 - Return tofu to the skillet with vegetables. Pour honey garlic sauce over ingredients and stir to coat evenly.
07 - Stir cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) into the skillet. Cook and stir for about 2 minutes until sauce thickens.
08 - Spoon tofu and vegetable mixture over cooked rice. Garnish with sesame seeds and additional green onions if desired.

# Expert Tips:

01 -
  • The contrast between crispy tofu exterior and tender interior creates such a satisfying texture
  • The honey garlic sauce hits every note sweet, salty, umami and coats everything perfectly
  • Its one of those rare weeknight meals that feels special but comes together in under an hour
02 -
  • Crowding the pan is the fastest way to end up with sad, soggy tofu instead of crispy golden cubes
  • The sauce thickens fast once you add the cornstarch slurry, so have your serving bowls ready
  • Leftovers reheat surprisingly well in a skillet over medium heat, though the tofu loses some of its crunch
03 -
  • Use a wok if you have one, the high sloped sides make tossing everything together so much easier
  • Let the skillet get properly hot before adding the tofu, otherwise it will stick and tear apart
  • Taste the sauce before adding it to the pan and adjust the honey or vinegar to hit your perfect balance
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