Honey Garlic Tofu Bowls (Printable)

Crispy tofu and vegetables glazed in honey garlic sauce served over rice for a vibrant, satisfying dish.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed
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 green onions, sliced (optional)

# How To Make It:

01 - Press the 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 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add tofu and cook 3 to 4 minutes per side until golden and crispy. Remove and set aside.
04 - In a small bowl, whisk together soy sauce, honey, water, rice vinegar, garlic, ginger, and sesame oil.
05 - Add 1 tablespoon vegetable oil to the same skillet. Sauté bell pepper, broccoli, and carrot for 3 to 4 minutes until just tender.
06 - Return tofu to the skillet. Pour the honey garlic sauce over tofu and vegetables, stirring to coat evenly.
07 - Stir the cornstarch mixed with water into the skillet. Cook and stir until the sauce thickens, about 2 minutes.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • Crispy tofu with a sticky-sweet glaze hits that perfect balance between crunchy and tender that makes you reach for seconds.
  • The whole thing comes together in under an hour, which means you can have dinner on the table before you've even fully committed to your evening.
  • It's genuinely flexible—swap vegetables based on what's sitting in your crisper drawer and feel like a genius improviser.
02 -
  • Pressing the tofu is not optional—I learned this the hard way after years of soggy, steamed tofu that nobody wanted to eat.
  • Don't skip the resting period after coating with cornstarch; even a few minutes helps the coating adhere properly and fry better.
  • Fresh garlic and ginger make an enormous difference in the sauce—jarred versions taste flat by comparison.
03 -
  • Keep your oil properly hot before adding the tofu; if it's not hot enough, the tofu absorbs oil instead of crisping up.
  • Mix the cornstarch slurry right before adding it to the sauce so it doesn't settle and clump up on you.
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