Honey Garlic Tofu Bowls (Print Version)

Crispy tofu and vegetables glazed with honey garlic sauce served on fluffy rice for a wholesome meal.

# What You'll 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 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 tofu for at least 15 minutes to remove 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 cubes 3–4 minutes per side 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 - In the same skillet, add 1 tablespoon vegetable oil. Sauté bell pepper, broccoli, and carrot for 3–4 minutes until just tender.
06 - Return tofu to the skillet. Pour honey garlic sauce over tofu and vegetables. Stir to coat evenly.
07 - Mix 1 teaspoon cornstarch with 1 tablespoon water and pour into the skillet. Stir continuously until sauce thickens, about 2 minutes.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and additional green onions if desired.

# Additional Tips::

01 -
  • The tofu actually gets crispy on the outside while staying tender inside, which is honestly the hardest part of tofu cooking and somehow this method nails it.
  • That sticky-sweet sauce tastes restaurant-quality but comes together in minutes without any weird ingredients.
  • It's filling enough for dinner but light enough that you won't feel weighed down afterward, and it reheats beautifully for lunches.
02 -
  • If your tofu doesn't get crispy, it's not pressed enough or your oil wasn't hot enough—temperature is more important than you think.
  • The cornstarch slurry thickens the sauce and makes it stick to everything instead of sliding off into the bottom of the bowl, which is the moment it went from good to restaurant-quality in my kitchen.
  • Don't skip the sesame seeds at the end, as they add a nutty flavor and textural contrast that makes the whole dish feel finished.
03 -
  • If your sauce breaks or looks weird, just keep whisking the cornstarch slurry and pour it in slowly while stirring constantly—it almost always comes back together.
  • Make the sauce and prep all your ingredients before you start cooking the tofu, because once that oil is hot, everything moves fast and you don't want to be scrambling.
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