Honey Garlic Tofu Bowls (Printable)

Crispy tofu and sautéed vegetables coated in honey garlic glaze, served over fluffy rice for a wholesome meal.

# Components:

→ 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 if 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)

# Method:

01 - Press tofu for at least 15 minutes to remove 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 cubes for 3 to 4 minutes per side until golden and crispy. Remove and set aside.
04 - Whisk together soy sauce, honey, water, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl.
05 - Add 1 tablespoon vegetable oil to the same skillet. Sauté bell pepper, broccoli, and julienned carrot for 3 to 4 minutes until just tender.
06 - Return tofu to the skillet and pour honey garlic sauce over tofu and vegetables. Stir to coat evenly.
07 - Mix 1 teaspoon cornstarch with 1 tablespoon water and add to the skillet. Stir continuously for about 2 minutes until the sauce thickens.
08 - Serve tofu and vegetables over cooked jasmine or brown rice. Garnish with sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • Crispy tofu with a glossy honey-garlic glaze that tastes nothing like you're compromising on flavor.
  • Ready in 40 minutes, which means weeknight dinner without the stress of takeout.
  • One skillet handles almost everything, so cleanup isn't an ordeal.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when my first batch steamed instead of crisped, and the whole dish lost its textural appeal.
  • The cornstarch slurry at the end isn't optional; it transforms thin sauce into something that clings to every piece.
  • Taste the sauce before it goes into the skillet; you might need a splash more soy sauce depending on your salt preference.
03 -
  • Make the sauce ahead and store it in a jar; it keeps for a week and saves you time on busy nights.
  • If your sauce breaks or separates, just whisk it again before serving—it'll come back together.
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