Honey Garlic Tofu Bowls (Printable Version)

Crispy tofu and sautéed vegetables tossed in a sticky honey garlic sauce, served atop fluffy rice for a flavorful meal.

# Ingredient List:

→ 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 optional)
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)

# Step-by-Step Instructions:

01 - Press tofu for at least 15 minutes to remove excess moisture. Cut into ¾-inch cubes.
02 - Toss tofu cubes with cornstarch until fully coated.
03 - Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Cook tofu cubes 3 to 4 minutes per side until golden and crispy. Remove and set aside.
04 - Whisk together soy sauce, honey, water, rice vinegar, garlic, ginger, and sesame oil in a small bowl.
05 - Add 1 tablespoon vegetable oil to the skillet. Sauté bell pepper, broccoli, and carrot for 3 to 4 minutes until just tender.
06 - Return tofu to the skillet. Pour honey garlic sauce over tofu and vegetables; stir to coat evenly.
07 - Mix 1 teaspoon cornstarch with 1 tablespoon water. Pour into skillet and stir until sauce thickens, about 2 minutes.
08 - Spoon tofu and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions as desired.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which honestly surprised me the first time I nailed it.
  • That honey garlic sauce is addictive and works on practically anything, so you'll find yourself making it constantly.
  • It's ready in 40 minutes flat, making it perfect for weeknight dinners or unexpected guests.
02 -
  • Pressing the tofu really is the make-or-break step, not just a suggestion. Without it, you end up with steamed tofu instead of crispy tofu.
  • Don't crowd the tofu in the pan or it'll steam instead of crisp. Work in batches if needed, though a large skillet usually fits one batch nicely.
  • The cornstarch slurry at the end is what transforms the sauce from thin to glossy, so don't skip it or reduce it.
03 -
  • If your skillet isn't large enough to fit all the tofu without crowding, crisp it in two batches. A crowded pan means steam instead of crunch.
  • Don't skip toasting the sesame seeds in a dry pan for 30 seconds before sprinkling them on. It wakes up their flavor in a small way that matters.
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