Go Back
- 1 block firm tofu, drained and pressed - 1/4 cup cornstarch - 2 tablespoons vegetable oil - 1/3 cup honey or agave nectar - 3 cloves garlic, minced - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 2 cups cooked brown rice or quinoa - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish The key to this dish is firm tofu. It holds up well during cooking. Pressing the tofu removes excess water, allowing it to absorb flavors better. Cornstarch gives the tofu a crispy coat. I like to use honey for sweetness, but agave nectar works too. Fresh garlic adds a rich taste, while soy sauce and rice vinegar bring depth. For veggies, broccoli, bell peppers, and carrots add color and crunch. - Vegetable substitutes: You can swap in your favorite veggies, like snap peas or zucchini. - Alternative sauces: Try teriyaki or sweet chili sauce for a different flavor. - Toppings and garnishes: Consider avocado slices, crushed peanuts, or cilantro for extra flair. Feel free to customize your bowl! You can use whatever vegetables are in season or what you enjoy most. - Cooking tools needed: A sharp knife, cutting board, large skillet, and saucepan are must-haves. - Recommended cookware: Use a non-stick skillet for frying the tofu. A steamer basket helps cook the vegetables perfectly. Having the right tools makes cooking easier and more fun. Make sure your kitchen is set up for success! First, you need to press the tofu. This step is key for crispy tofu. Wrap the tofu in a clean kitchen towel. Place a heavy object on top. Let it sit for about 15 minutes. This helps to remove excess water. Next, cut the pressed tofu into bite-sized cubes. Aim for uniform pieces. This ensures even cooking. Now, toss the cubed tofu in cornstarch. Make sure each piece is coated. The cornstarch helps create that crunch you want. Now, heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the cornstarch-coated tofu cubes. Fry the tofu until golden brown. This usually takes about 10 to 12 minutes. Turn the tofu to cook all sides. If the pan is too crowded, fry in batches. While the tofu cooks, prepare the honey garlic sauce. In a separate saucepan, combine honey, minced garlic, soy sauce, rice vinegar, and sesame oil. Heat it over medium heat. Let it simmer for 2 to 3 minutes. You want it to thicken slightly. Once done, gently add the crispy tofu to the sauce. Toss to coat the tofu evenly. Cook for one more minute to heat through. For the base, you can use cooked brown rice or quinoa. Both are great options. Cook according to package instructions. While the grain cooks, steam the broccoli florets. You can use a steam basket or microwave-safe bowl. Steam for about 3 to 5 minutes until bright green. To assemble your bowl, start with the brown rice or quinoa as the base. Top it with the honey garlic tofu. Add steamed broccoli, sliced red bell pepper, and julienned carrot. Drizzle any remaining honey garlic sauce over the top. Finish with sliced green onions and a sprinkle of sesame seeds. Enjoy your colorful, tasty bowl! To achieve crispy tofu, start by pressing it. This removes excess water. When you press the tofu, it allows the tofu to absorb more flavor and get crunchier. Next, coat the pressed tofu cubes in cornstarch. This step is key. The cornstarch creates a nice barrier that crisps up when fried. Fry the tofu in a hot skillet for the best results. Use medium-high heat and add enough oil to coat the pan. Don't crowd the pan; fry in batches if needed. This way, the tofu cooks evenly and gets golden brown. To boost flavor, add spices like chili flakes or ginger. You can also mix in sesame seeds for a nutty taste. If you want more crunch, consider adding chopped nuts like cashews. For sides, serve with stir-fried veggies or a fresh salad. This adds balance to your meal. Pairing your tofu bowl with a light dressing keeps it fresh and vibrant. Make your tofu bowls visually appealing. Use colorful dishes to serve. Arrange the vegetables in sections for a beautiful look. Garnish with green onions and sesame seeds for added flair. A slice of lime on the side brightens the dish. The color and arrangement make each bite exciting. {{image_2}} You can easily make this dish vegan. Just swap honey for agave nectar. Agave has a similar sweetness and works well in the sauce. You can also try other vegan protein options. Tempeh or chickpeas can add great flavor and texture. Both choices work well with the honey garlic sauce. Feel free to change the vegetables in your bowls. For example, snap peas or zucchini can add a nice crunch. You can also use kale or spinach for a nutrient boost. If you want different grains, try quinoa or farro. Each grain has its own flavor and texture. Experimenting makes the dish unique to your taste. You can add regional flavors to your Crispy Honey Garlic Tofu Bowls. Try adding ginger for an Asian twist. You might like to use sriracha for some heat. You can also use different sauces, like teriyaki or hoisin, for a new flavor. If you want to adapt the recipe for other cuisines, think about adding cumin or coriander for a Middle Eastern flair. The options are endless! To store leftovers safely, let the dish cool first. Place it in an airtight container. Keep it in the fridge. It stays fresh for about 3 to 4 days. For best results, reheat only what you will eat. Use a microwave or skillet for reheating. Heat the tofu gently to keep it crispy. You can freeze tofu and vegetables, but it changes the texture. Press and cut the tofu as usual. Coat it with cornstarch before cooking. After frying, let it cool. Place the tofu in a freezer-safe bag. For the veggies, steam them first. Let them cool, then freeze in a separate bag. When you want to eat, thaw them overnight in the fridge. Reheat in a skillet or microwave. Add a splash of water if needed to keep veggies moist. In the fridge, the dish lasts about 3 to 4 days. In the freezer, it can last up to 3 months. Look for signs that the dish has gone bad. If the tofu smells sour or changes color, it's best to toss it. Yes, you can easily make this recipe gluten-free. The key is to choose a gluten-free soy sauce. Look for brands labeled "tamari" or "gluten-free soy sauce." These options will keep the flavors intact while avoiding gluten. If you want to add some heat, try these options: - Add red pepper flakes or chili powder when cooking the honey garlic sauce. - Mix in a dash of sriracha or your favorite hot sauce to the sauce. - Top the bowl with sliced fresh jalapeños for a crunchy kick. Absolutely! Meal prepping this dish is simple. Here’s how: - Cook the tofu and veggies as directed. Let them cool. - Store the tofu and veggies in separate airtight containers. - Prepare the honey garlic sauce and keep it in a small jar. - When ready to eat, simply reheat the tofu and veggies, then drizzle with sauce. This blog guided you through making a tasty tofu bowl. We talked about key ingredients like firm tofu, honey, and fresh veggies. You learned how to prepare, cook, and assemble your dish step-by-step. Tips helped you achieve crispy tofu and better flavors. You can also try different variations or store leftovers right. With these skills, you can enjoy a delicious meal time and again. Explore your culinary creativity and have fun with your favorite flavors!

Crispy Honey Garlic Tofu Bowls

Indulge in these Crispy Honey Garlic Tofu Bowls that are bursting with flavor and nutrients! Perfectly golden tofu tossed in a sweet and savory honey garlic sauce pairs beautifully with fresh veggies and a base of brown rice or quinoa. This easy recipe is ideal for a wholesome dinner that will impress your family and friends. Click to explore the full recipe and transform your meal time with this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

1 block firm tofu, drained and pressed

1/4 cup cornstarch

2 tablespoons vegetable oil

1/3 cup honey (or agave nectar for a vegan option)

3 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

2 cups cooked brown rice or quinoa

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

2 green onions, sliced

Sesame seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the pressed tofu into bite-sized cubes and toss them in cornstarch until evenly coated. This will help the tofu achieve a crispy texture.

      Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the cornstarch-coated tofu cubes, frying until golden brown and crispy on all sides (about 10-12 minutes). You may need to do this in batches to avoid crowding the pan.

        In a separate saucepan over medium heat, combine honey, minced garlic, soy sauce, rice vinegar, and sesame oil. Let it simmer for 2-3 minutes until slightly thickened.

          Add the crispy tofu to the saucepan and gently toss to coat the tofu in the honey garlic sauce. Cook for another minute until the tofu is heated through.

            In a steam basket or microwave-safe bowl, steam the broccoli florets for about 3-5 minutes until vibrant green and tender.

              To assemble the bowl, start with a base of cooked brown rice or quinoa. Top it with the honey garlic tofu, steamed broccoli, sliced red bell pepper, and julienned carrot.

                Drizzle any remaining honey garlic sauce over the bowls. Garnish with sliced green onions and a sprinkle of sesame seeds.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the bowls in colorful ceramic dishes, arranging the vegetables in sections for a visually appealing gradient of colors. Add a slice of lime on the side for freshness!