This Honey Garlic Tofu recipe is a great way to jazz up tofu! Pair it with crisp broccoli and fluffy brown rice for a tofu bowl that’s sure to have you skipping take-out for this tasty homemade recipe!
I’ve been on a serious tofu kick lately!
A fun twist on my honey garlic shrimp recipe, this honey garlic tofu is smothered in a sweet and savory sauce and served with veggies and grains for a balanced meal that’s sure to curb your take-out cravings!
It’s pretty darn delicious if I do say so myself! Even my T-Rex husband devoured a bowl!
Not only is this dish cheaper than take-out restaurant fare, it’s also ready to eat right away, ensuring every bite is piping hot and fresh as can be. No more soggy delivery eats!
Honey Garlic Tofu
When it comes to this scrumptious honey garlic tofu, you have two tasty options for cooking your tofu.
This is by far the fastest method. You’ll only need about 1-2 TBSP of oil (no deep-frying needed!) and a light dusting of either cornstarch or arrowroot powder will ensure your tofu doesn’t stick and that it gets a nice crispy sear on the edges.
crispy baked tofu
The next method requires you carve out 25-30 minutes bake time in your dinner prep schedule but it’s hands-off time you can use to make your veggies and rice so it’s no big deal at all.
You’ll bake the lightly coated tofu until crispy on a parchment paper lined pan at about 400 degrees F until the edges are crispy and the tofu is nice and hot.
side dishes for tofu
Serve this honey garlic tofu in a bowl piled high with your favorite side dishes. I like to add brown rice and something green. Broccoli, asparagus, edamame, bok choy anything goes! They can be steamed, roasted, or stir-fried. Choose your favorite grains and veggies and make it a meal!
Honey Garlic Tofu
This Honey Garlic Tofu recipe is a great way to jazz up tofu! Pair it with crisp broccoli and fluffy brown rice for a tofu bowl that's sure to have you skipping take-out for this tasty homemade recipe!
Recipe cook time will vary based on cooking method chosen as baking takes a bit longer than pan-frying.
- 14 oz package extra firm tofu
- 1 TBSP cornstarch or arrowroot powder (plus extra as needed)
- 2 TBSP frying oil
- 1 TBSP sliced green onion
- 1-2 tsp toasted sesame seeds
- 1/4 cup low-sodium soy sauce or gluten-free Tamari*
- 1 TBSP sesame oil
- 1 TBSP Sriracha chili sauce
HONEY GARLIC SAUCE
- 1/4 cup low-sodium soy sauce or gluten-free tamari*
- 1/4 cup honey
- 1 TBSP fresh lemon juice
- 2 cloves garlic minced
- 1/4 tsp ginger paste or fresh minced ginger to taste
- 1 tsp toasted sesame seeds
Advance prep: Drain and remove tofu from package. Slice the block of tofu into two 1/2 inch thin planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
Once your tofu is ready, whisk together marinade and pour over tofu in a small shallow baking dish or plastic bag. Allow to sit in the fridge for 15 minutes while you prep the rest of your ingredients. Alternatively you can marinate your tofu the night before to enjoy the following day.
Whisk together honey garlic sauce and add to a saucepan or small pot. Set aside.
Once your tofu has marinated a bit, cut each plank into 8 bite-sized cubes, for 16 pieces total.
Sprinkle either cornstarch or arrowroot starch over the tofu and gently toss until evenly coated and no powdery spots remain.
FOR PAN-FRIED TOFU: Bring a pan or cast iron skillet to medium-high heat, then add 2 TBSP oil once hot. Tilt and swirl pan so oil is evenly distributed. Once the oil has evenly heated, add your tofu, spaced, so that no sides touch. Let the first side sear for about 6 minutes so a nice even crust forms. You can shake the pan occasionally so they don't stick but keep them on the first side. Once perfectly golden, flip each tofu nugget to the other side and sear for about 4-5 minutes. Remove from pan and allow to drain on a paper towel.
Add honey garlic sauce to the pan over medium heat and simmer the sauce until it starts to reduce, stirring as needed. Once it starts to thicken, remove from heat (it'll thicken a bit more as it cools) and pour over tofu before serving.
FOR BAKED TOFU: Pre-heat oven to 400 degrees F and place a piece of parchment paper over a baking sheet. Arrange the coated tofu spaced on the parchment. Bake for 25-30 minutes, tossing or flipping at the 15-minute mark until nice and crispy.
Garnish with toasted sesame seeds and sliced green onion. Serve with your choice of grains and veggies and dive in!
* I used Low-Sodium Gluten-Free Tamari Soy Sauce for this recipe. To ensure the type you're using is GF, simply double check the label and you're good to go!
If skipping the arrowroot or cornstarch and pan-frying your tofu, you'll want to use a non-stick skillet to prevent sticking.
While it's totally optional, I find that marinating the tofu adds so much extra flavor! The tofu ends up crispy on the outside, and creamy on the inside with lots of umami flavor from the soy sauce marinade.
Craving a spicy sauce? Add some Sriracha chili sauce or crushed red pepper flakes to the honey garlic sauce. Start with a little and add more to taste.
Serve with your favorite sides. I like to add rice (brown or white) and something green. Broccoli, asparagus, edamame, bok choy anything goes! Choose your favorite grains and veggies and make it a meal! For your grains you can use tofu, noodles, fried rice, regular rice, etc...
For a vegan swap, feel free to sweeten your sauce with 2-3 TBSP brown sugar in place of the honey. Adjust to taste.
Instant Pot Brown Rice
I made my rice in the Instant Pot to save on time and keep things hands-off! Add 1 cup of brown rice to your IP along with 1 and 1/4 cups water. Lock lid and set valve to sealed position. Cook on high pressure for 15 minutes, allowing a natural pressure release. One the valve drops, remove the lid and fluff with a fork/spoon. Dive in! If you’re making 2 cups of rice adjust water (or veggie broth) to 2 + 1/2 cups. Cook time will remain the same.
Serve with steamed, roasted, or stir-fried veggies and honey garlic tofu.
behind the blog
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- currently reading . . . Greg McKeown’s Essentialism
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