Honey Garlic Tofu Bowls (Printable)

Crispy tofu with sautéed veggies, glazed in honey garlic sauce, served on fluffy jasmine or brown rice.

# Ingredient List:

→ Tofu

01 - 14 oz firm tofu, pressed and cubed into ¾-inch pieces
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)

# 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. Cook tofu for 3 to 4 minutes per side, turning 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 and pour the honey garlic sauce over tofu and vegetables. Stir to coat evenly.
07 - Mix 1 teaspoon cornstarch with 1 tablespoon water and pour into skillet. Stir continuously until sauce thickens, about 2 minutes.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions.

# Expert Tips:

01 -
  • The tofu gets impossibly crispy on the outside while staying tender inside—it's the kind of texture that converts skeptics.
  • Everything comes together in under 45 minutes, which means you can have a restaurant-quality dinner without the stress.
  • The honey garlic sauce is addictive enough that you'll find yourself wanting to drizzle it on everything else you cook.
02 -
  • Pressing the tofu isn't optional—I learned this the hard way after making soggy batches that never crisped up, and now it's non-negotiable.
  • The cornstarch slurry at the end is what separates a loose, watery sauce from one that actually clings to the food, so don't skip it.
03 -
  • Make the sauce the night before if you're cooking for guests—it keeps in the fridge and frees up mental space when people are arriving.
  • If your sauce ends up too thin, mix cornstarch and water again and add it slowly while stirring, tasting as you go to make sure you don't overdo it.
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