Honey Garlic Tofu Bowls (Printable)

Crispy tofu and sautéed veggies glazed in honey garlic sauce served over fragrant rice for a wholesome dish.

# What You’ll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4-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 - Extra green onions, sliced (optional)

# How To Make:

01 - Press tofu for at least 15 minutes to remove excess moisture, then cut into 3/4-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. Fry tofu for 3–4 minutes per side until golden and crispy. Remove from skillet and set aside.
04 - In a small bowl, whisk together soy sauce, honey, water, rice vinegar, minced garlic, grated ginger, and sesame oil.
05 - Add 1 tablespoon vegetable oil to the same skillet. Sauté red bell pepper, broccoli florets, and julienned carrot for 3–4 minutes until just tender.
06 - Return tofu to the skillet, pour honey garlic sauce over tofu and vegetables, and stir to coat evenly.
07 - Stir together 1 teaspoon cornstarch with 1 tablespoon water, then add to skillet. Cook and stir for about 2 minutes until sauce thickens.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and sliced green onions as desired.

# Top Suggestions:

01 -
  • Crispy tofu that actually tastes like you meant to make it, not like you're eating a sponge.
  • A honey garlic sauce so addictive you'll catch yourself licking the spoon when no one's looking.
  • Comes together in 40 minutes, which means weeknight dinners without the usual chaos.
  • Naturally vegetarian and easily adaptable for anyone with dietary needs in your life.
02 -
  • Tofu absolutely must be pressed; skipping this step is the difference between crispy and disappointing.
  • Don't crowd the pan when frying tofu—give each cube space to brown, or you'll end up steaming it instead.
  • The cornstarch slurry at the end is what transforms a thin sauce into something that actually clings to the rice and vegetables.
03 -
  • If your tofu is extra watery or you're in a humid climate, press it longer than 15 minutes—30 minutes isn't overkill.
  • Room temperature tofu fries better than cold tofu straight from the fridge, so pull it out a few minutes before cooking.
  • Make the sauce ahead and store it in the fridge; it keeps for three days and tastes just as good when you reheat it.
Go Back