Honey Garlic Tofu Bowls (Printable Version)

Crispy tofu and sautéed vegetables glazed in sweet-savory honey garlic sauce over rice.

# Needed Ingredients:

→ 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 sliced green onions (optional)

# Steps:

01 - Press the 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 over medium-high heat in a large non-stick skillet. Fry tofu 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 - Add 1 tablespoon vegetable oil to the skillet and 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 tofu and vegetables, and stir to coat evenly.
07 - Mix 1 teaspoon cornstarch with 1 tablespoon water, pour into the skillet, and stir until the sauce thickens, about 2 minutes.
08 - Serve the tofu and vegetable mixture over cooked jasmine or brown rice. Garnish with sesame seeds and additional sliced green onions if desired.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which honestly shocked me the first time it worked.
  • That honey garlic sauce is so addictively good you'll find yourself scraping the last bits from the pan.
  • It's a complete meal in one bowl, meaning less cleanup and actual leftovers that taste even better the next day.
02 -
  • Pressing the tofu truly changes everything—skip this and you'll end up with a watery dish that won't crisp up no matter how hot your pan is.
  • The cornstarch slurry at the end is what transforms a nice sauce into something that clings to every piece, so don't skip mixing it with water first or it'll clump.
03 -
  • Don't be shy with the sesame seeds at the end—they add a nuttiness that elevates the whole thing from weeknight dinner to something you'd order at a restaurant.
  • If you prefer less sauce, just halve the liquid ingredients and you'll get a drier, more concentrated glaze that clings to the tofu instead of pooling at the bottom.
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