Honey Garlic Tofu
The sauce in this easy honey garlic tofu recipe simmers in minutes while the tofu bakes on a sheet pan in the oven. Serve it with roasted broccoli and brown rice.
Servings: 4
Ingredients
- Non-stick cooking spray
- 1-14 ounce block extra firm tofu
- 3/4 cup low-sodium soy sauce
- 1/4 cup + 1 tablespoon water
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 1 tablespoon cornstarch
- 1 pound broccoli, cut into florets
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
- Brown rice for serving
Instructions
- Preheat the oven to 400 degrees F. Grease a sheet pan with non-stick cooking spray.
- Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
- Arrange the tofu in a single layer on half of a sheet pan and bake for 10-12 minutes.
- While the tofu is in the oven, make the sauce. In a small saucepan over medium heat, combine the soy sauce, 1/4 cup water, honey, rice wine vinegar, ginger and garlic. Simmer the mixture for a couple minutes until it is fragrant. In a small bowl, stir together the cornstarch and 1 tablespoon water and whisk into the sauce. Continue simmering until the sauce thickens, about 2 minutes.
- Toss the broccoli in vegetable oil, salt and pepper and place on the other side of the pan next to the tofu. Flip the tofu to the other side. Continue cooking until the tofu is lightly browned and the broccoli is tender and bright green, but still crisp, about 10 minutes.
- Toss the tofu and broccoli in half the honey garlic sauce. Extra sauce can be served on the side or saved for another use.
- Sprinkle with scallions and sesame seeds. Serve with brown rice.
Notes
If you want the sauce to be vegan, use maple syrup instead of honey.
For the vegetables, you can also include cauliflower, snow peas or a mix of bell peppers in different colors instead of just broccoli. But don’t overcrowd the pan. The veggies should be spread out in a single layer and not on top of each other.
Store leftovers in an airtight container in the refrigerator up to 3 days. Keep the sauce in a separate jar. Eat cold or warm in the microwave.
Nutrition
Calories: 226kcal | Carbohydrates: 29g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 2115mg | Potassium: 735mg | Fiber: 4g | Sugar: 16g | Vitamin A: 767IU | Vitamin C: 103mg | Calcium: 130mg | Iron: 3mg