Honey Garlic Tofu Bowls (Printable Version)

Crispy tofu and sautéed vegetables coated in a sweet honey garlic glaze, served on a bed of fluffy rice.

# What You 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. 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. Cook 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 same 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, stirring to coat evenly.
07 - Stir cornstarch slurry into the skillet and cook for 2 minutes, stirring until the sauce thickens.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • The tofu actually gets crispy on the outside while staying tender inside, which is the whole game changer.
  • Sticky, garlicky sauce that makes you want to scrape every drop off your bowl.
  • Comes together in 40 minutes, so it's weeknight-friendly without feeling rushed.
02 -
  • Press your tofu properly—I learned this the hard way after making dense, watery bowls too many times.
  • Don't crowd the pan when cooking tofu; it steams instead of crisps, and you'll lose everything you've worked for.
  • The cornstarch slurry is what creates that sticky, glossy sauce that makes people want to eat every bite.
03 -
  • Keep your oil hot for the tofu—if it's not shimmering, you won't get that crispy exterior.
  • Don't skip the cornstarch slurry; it's the difference between a sauce that coats and one that just sits at the bottom of the bowl.
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