Honey Garlic Tofu Bowls (Printable)

Crispy tofu and vibrant vegetables glazed in honey garlic sauce served over fluffy rice for a wholesome dish.

# 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 (preferably low sodium)
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, thinly 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 tofu for at least 15 minutes to extract excess moisture. Cut into ¾-inch cubes.
02 - Toss tofu cubes with cornstarch until evenly coated.
03 - Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu cubes 3 to 4 minutes per side until golden and crispy. Remove from skillet and set aside.
04 - Combine soy sauce, honey, water, rice vinegar, garlic, ginger, and sesame oil in a small bowl. Whisk until blended.
05 - In the same skillet, add 1 tbsp vegetable oil. Sauté bell pepper, broccoli, and carrot for 3 to 4 minutes until just tender.
06 - Return tofu to skillet with vegetables. Pour honey garlic sauce over them and stir to coat evenly.
07 - Stir cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) into the skillet. Cook, stirring, until sauce thickens, about 2 minutes.
08 - Spoon tofu and vegetable mixture over cooked rice. Garnish with sesame seeds and sliced green onions as desired.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and absorbs the sticky honey garlic sauce without falling apart.
  • You can have dinner on the table in under 45 minutes, and it tastes like you spent way more effort than you did.
  • It works for vegetarians, vegans with one swap, and honestly impresses people who claim they don't like tofu.
02 -
  • Pressing the tofu isn't optional—skipping it means you'll end up with soft, steamed tofu instead of crispy, golden pieces that hold their shape in the sauce.
  • Don't crowd the pan when cooking tofu; give each piece room to breathe and develop that golden crust without steaming.
  • The cornstarch slurry at the end is what transforms a saucy skillet into something that clings to every bite, so don't skip it or underestimate its power.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top—that small step unlocks so much more flavor and makes a real difference in the final bowl.
  • If you're making this for a crowd, cook the tofu ahead and reheat it just before assembling bowls; it stays crispy and you'll have less stress at serving time.
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