Honey Garlic Tofu Bowls (Printable Version)

Crispy tofu paired with sautéed vegetables and a sticky honey garlic glaze, served on fragrant rice.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
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)

# Directions:

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 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 - In the same skillet, add 1 tbsp vegetable oil and sauté bell pepper, broccoli, and carrot for 3 to 4 minutes until just tender.
06 - Return tofu to skillet. Pour honey garlic sauce over tofu and vegetables, stirring to coat evenly.
07 - Mix 1 tsp cornstarch with 1 tbsp water. Add to skillet and stir continuously until sauce thickens, about 2 minutes.
08 - Serve tofu and vegetable mixture over cooked rice. Garnish with sesame seeds and sliced green onions.

# Expert Suggestions:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which is harder than it sounds and worth celebrating.
  • Everything comes together in 40 minutes, making this perfect for weeknight dinners when you need something nourishing but don't have hours to spend.
  • The sauce is sweet and savory without being heavy, and it tastes restaurant-quality even though it uses ingredients you probably already have.
02 -
  • If your tofu doesn't get crispy, it's because it wasn't pressed enough or your oil wasn't hot enough; learn from this and next time press longer or crank the heat higher.
  • The sauce thickens as it cools, so if it looks too thin in the pan, it will set up perfectly once plated.
  • Cornstarch clumps when it hits liquid directly, which is why you mix it with water first; this small step prevents lumpy sauce and saves the whole dish.
03 -
  • Cook your rice before you start cooking the tofu so everything finishes at the same time; cold rice turns this warm bowl into something less comforting.
  • Don't flip the tofu constantly; let it sit on each side long enough to develop color, then move on with confidence.
  • Taste the sauce before serving and adjust the honey or soy sauce to match your preference; recipes are suggestions, not rules.
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