Honey Garlic Tofu Bowls (Print Version)

Crispy tofu and vibrant vegetables glazed in honey garlic sauce served over fluffy rice.

# 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 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 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 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 tbsp vegetable oil to the same skillet. Sauté bell pepper, broccoli florets, and julienned carrot for 3 to 4 minutes until just tender.
06 - Return tofu to the skillet. Pour the honey garlic sauce over tofu and vegetables and stir to coat evenly.
07 - Mix 1 tsp cornstarch with 1 tbsp water and pour into skillet. Stir continuously until the sauce thickens, about 2 minutes.
08 - Serve the tofu and vegetable mixture over cooked jasmine or brown rice. Garnish with sesame seeds and sliced green onions.

# Expert Tips:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which honestly surprised me the first time.
  • One sticky, garlicky sauce coats everything and tastes like you've been cooking all day when it takes less than an hour.
  • It's flexible enough to swap vegetables based on what's in your crisper drawer without losing its charm.
02 -
  • Skipping the tofu press is a false economy. I learned this the hard way by trying to save 15 minutes and ending up with tofu that refused to crisp.
  • The cornstarch slurry needs to actually bubble for a moment or the sauce won't thicken properly. Don't just stir and walk away.
  • Sautéing vegetables in the same pan as the tofu means cleaning one pan instead of two, and the fond they leave behind flavors the sauce.
03 -
  • Don't crowd the pan when frying tofu. Give each cube space to develop those golden edges or you'll end up steaming instead of crisping.
  • Taste the sauce before you add the cornstarch slurry. Adjust the balance of sweet and savory now so you don't regret it later.
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