Honey Garlic Tofu Bowls (Printable Version)

Crispy tofu with honey garlic sauce and sautéed veggies served atop fluffy rice for a wholesome meal.

# Ingredient List:

→ 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. 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. Add tofu and cook for 3 to 4 minutes per side until golden and crispy. Remove from skillet 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, heat 1 tablespoon vegetable oil. Sauté bell pepper, broccoli, and carrot for 3 to 4 minutes until just tender.
06 - Return tofu to the skillet. Pour the honey garlic sauce over the tofu and vegetables, stirring to coat evenly.
07 - Stir cornstarch mixed with water into the skillet. Cook and stir for about 2 minutes until the sauce thickens.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions as desired.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and golden, like little pockets of texture that actually taste like something.
  • The sauce is sweet and savory at once, with just enough garlic to make your kitchen smell incredible while it cooks.
  • It comes together in under an hour and feels way more impressive than the effort it takes.
02 -
  • Pressing tofu isn't optional—it's the difference between crispy and disappointing, and I learned this the hard way the first three times I made this.
  • Don't crowd the tofu in the pan; it needs space to develop color, or it'll just steam and stick.
  • The cornstarch slurry at the end should be added slowly while stirring, or you'll end up with lumps instead of silky sauce.
03 -
  • Toast your sesame seeds in a dry pan for about a minute before sprinkling them on top—the flavor becomes noticeably richer and more interesting.
  • If you have a wok, use it instead of a skillet; the curved sides make tossing everything together smoother and faster.
Go Back