Honey Garlic Tofu Bowls (Print-Friendly)

Crispy tofu and sautéed vegetables glazed with honey garlic sauce on a bed of fluffy rice.

# What You'll 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 the 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 of 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 and set aside.
04 - In a small bowl, whisk together soy sauce, honey, water, rice vinegar, minced garlic, grated ginger, and sesame oil.
05 - In the same skillet, add 1 tablespoon of vegetable oil. Sauté bell pepper, broccoli florets, and julienned carrot for 3 to 4 minutes until tender-crisp.
06 - Return tofu to the skillet. Pour the honey garlic sauce over tofu and vegetables, stirring to coat evenly.
07 - Mix 1 teaspoon cornstarch with 1 tablespoon water and pour into the skillet. Stir continuously for about 2 minutes until the sauce thickens.
08 - Spoon tofu and vegetable mixture over cooked rice. Garnish with sesame seeds and optional green onion slices.

# Expert Advice:

01 -
  • Crispy tofu that actually tastes good—no rubbery texture or bland protein here.
  • The honey garlic sauce is so addictive you'll find yourself licking the bowl when no one's looking.
  • Comes together in 40 minutes, making it perfect for those nights when you're hungry but don't want to spend hours cooking.
02 -
  • Pressing the tofu isn't optional—I learned this after my first attempt turned into basically fried sponges, and I've never made that mistake twice.
  • Don't skip mixing the cornstarch slurry before thickening—dry cornstarch added straight to the sauce creates lumps that no amount of stirring can fix.
03 -
  • Don't let the oil cool between cooking the tofu and sautéing vegetables—that residual heat is your friend for developing flavor.
  • Serve everything while it's hot so the rice absorbs the sauce instead of it pooling at the bottom like soup.
Return