Honey Garlic Tofu Bowls (Printable)

Crispy tofu combined with vibrant vegetables and a sticky honey garlic glaze on a bed of rice.

# 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)

# 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 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu for 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, and stir to coat evenly.
07 - Mix 1 teaspoon cornstarch with 1 tablespoon water, pour into skillet, and stir for about 2 minutes until sauce thickens.
08 - Plate tofu and vegetables over cooked rice. Garnish with sesame seeds and additional sliced green onions as desired.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and golden, like little flavor-soaking sponges that taste nothing like the usual soft version.
  • One pan, minimal cleanup, and you're eating within 40 minutes—no fussing required.
02 -
  • Pressing the tofu is not optional—I learned this the hard way when my first attempt turned out steamed and sad instead of crispy and golden.
  • Don't skip the cornstarch coating; it's what transforms ordinary tofu into something that actually has texture and holds the sauce.
03 -
  • If your tofu doesn't look golden after cooking, the oil probably wasn't hot enough; don't be afraid of heat here.
  • Make the sauce ahead of time and store it in the fridge; you can reheat and thicken it fresh whenever you're ready to cook.
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