Honey Garlic Tofu Bowls (Printable)

Crispy tofu and vibrant vegetables glazed in a sticky honey garlic sauce over steamed rice.

# What You Need:

→ 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 optional)
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 - Additional sliced green onions (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 3 to 4 minutes per side until golden and crispy. Remove and set aside.
04 - In a bowl, whisk together soy sauce, honey, water, rice vinegar, garlic, ginger, and sesame oil.
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. Pour the honey garlic sauce over tofu and vegetables, stirring to coat evenly.
07 - Mix 1 teaspoon cornstarch with 1 tablespoon water. Pour into the skillet and stir until sauce thickens, about 2 minutes.
08 - Spoon tofu and vegetables over cooked rice. Garnish with sesame seeds and optional sliced green onions.

# Expert Suggestions:

01 -
  • Crispy tofu that actually has texture and doesn't taste like you're eating the saddest sponge.
  • The sauce is sweet, savory, and sticky in the best way, coating every vegetable like liquid gold.
  • One skillet, 40 minutes, and you've got a meal impressive enough to serve friends.
02 -
  • Do not skip pressing the tofu. I learned this the hard way, and it's the difference between crispy and disappointing.
  • Your sauce consistency depends on how much water your vegetables release—if it seems too thin, the cornstarch slurry will fix it.
  • The moment you return the tofu to the skillet is when you should have everything else ready. Timing matters, even though the steps are simple.
03 -
  • Toast your sesame seeds in a dry skillet for 1 to 2 minutes before sprinkling them on—it wakes up their nuttiness and makes them actually taste like something.
  • If your sauce breaks or looks too thin, don't panic. A little cornstarch slurry fixes almost everything, and it taught me that cooking is mostly about small adjustments.
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