Honey Garlic Tofu Bowls (Printable Version)

Crispy tofu and sautéed veggies glazed in honey garlic sauce over fluffy rice for a vibrant meal.

# Ingredient List:

→ 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 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 - Extra green onions, sliced (optional)

# How to Make:

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 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Cook tofu for 3–4 minutes per side until golden and crispy. Remove and set aside.
04 - In a small bowl, whisk together soy sauce, honey, water, rice vinegar, garlic, ginger, and sesame oil.
05 - Add 1 tbsp vegetable oil to the skillet. Sauté bell pepper, broccoli, and carrot for 3–4 minutes until just tender.
06 - Return tofu to the skillet. Pour the honey garlic sauce over tofu and vegetables. Stir to coat everything evenly.
07 - Mix 1 tsp cornstarch with 1 tbsp water. Pour into skillet and stir until the sauce thickens, about 2 minutes.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions.

# Expert Suggestions:

01 -
  • The tofu gets crispy on the outside while staying tender inside, and that's the moment where everything clicks.
  • One sauce does all the heavy lifting, and it tastes like you spent way more time than you actually did.
  • It comes together in 40 minutes, which means you can make this on a Tuesday without overthinking it.
02 -
  • The cornstarch slurry is what turns a nice sauce into one that actually clings to your food instead of pooling at the bottom of the bowl; don't skip it or you'll wonder why it tastes great but looks unfinished.
  • Overcrowding the pan when you sear the tofu will make it steam instead of crisp, so if your skillet is small, do two batches and actually enjoy the process instead of rushing it.
03 -
  • Lightly toasting your sesame seeds in a dry pan before sprinkling them on top takes their flavor from background to noticeable, and it's such a small gesture that somehow feels intentional and kind.
  • If you have access to fresh Sichuan peppercorns, crushing just a tiny pinch into your sauce adds an unexpected tingle that makes people ask what the secret ingredient is.
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