Go Back
–+ servings
Stir-fried tofu cubes with broccoli and red bell pepper, garnished with sesame seeds and sliced green onions, served with a black spatula.
Print Recipe
No ratings yet

Honey Garlic Tofu Stir Fry

This honey garlic tofu stir fry features a sticky restaurant-style sauce with just the right balance of sweet and savory. A combination of crispy tofu, colorful veggies, and fluffy rice makes it a complete meal.
Prep Time25 minutes
Cook Time15 minutes
Pressing Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course, Main Dish
Cuisine: Asian
Diet: Vegetarian
Servings: 4
Author: Rachel Gurk

Ingredients

For Tofu

  • 1 block (14 to 16 ounces) extra firm tofu
  • 1 tablespoon soy sauce (I use less sodium soy sauce)
  • 2 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarse ground black pepper
  • 1 tablespoon olive oil (or any neutral oil for cooking)

For Sauce

  • ¼ cup less sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons water
  • 2 tablespoons rice vinegar (unseasoned)
  • 4 large cloves garlic (minced)
  • 1 tablespoon cornstarch

For Stir Fry

  • 1 tablespoon oil
  • 2 cups small broccoli florets (1 small crown)
  • 1 red bell pepper, thinly sliced (about 1 cup)
  • 1 carrot, peeled and julienned (or 1 cup match-stick carrots)
  • ¼ teaspoon kosher salt

To Serve

  • 2 cups cooked rice (white, brown, or jasmine)
  • 3 green onions (thinly sliced)
  • toasted sesame seeds (optional)

Instructions

  • Wrap tofu in a clean lint-free towel and set a heavy skillet or plate on top (or use a tofu press). Let it press for 30 minutes.
    1 block (14 to 16 ounces) extra firm tofu
  • While tofu is being pressed, start cooking the rice. Cut the broccoli into small florets, thinly slice the red pepper into bite-sized pieces, peel and julienne the carrots. Set aside until ready to stir fry.
  • In a small bowl, stir together the sauce ingredients: soy sauce, honey, water, rice vinegar, garlic, and cornstarch. Set aside until ready to use.
    ¼ cup less sodium soy sauce, 3 tablespoons honey, 2 tablespoons water, 2 tablespoons rice vinegar, 4 large cloves garlic, 1 tablespoon cornstarch
  • Cut the pressed tofu into even bite-sized cubes, about ½ inch. In a medium bowl, toss the tofu with 1 tablespoon soy sauce, then with 2 tablespoons cornstarch, salt, and pepper until evenly coated. (It will look sticky.)
    1 tablespoon soy sauce, 2 tablespoons cornstarch, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
  • Heat 1 tablespoon oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for about 4 minutes to build a golden crust. Flip the tofu, and continue cooking, stirring frequently, until golden and crispy on all sides, another 3 to 4 minutes. Transfer to a clean plate and set aside.
    1 tablespoon olive oil
  • In the same pan, heat 1 tablespoon oil over medium-high heat. Add broccoli, red pepper, and carrot. Season with salt and stir fry for about 4 minutes, or until crisp-tender.
    1 tablespoon oil, 2 cups small broccoli florets, 1 red bell pepper, thinly sliced, 1 carrot, peeled and julienned, ¼ teaspoon kosher salt
  • Stir the sauce to make sure the cornstarch hasn’t settled to the bottom. Pour the sauce into the pan with the stir fry, and quickly bring to a simmer.
  • Add tofu back to the pan and toss to coat in the sauce. Simmer for 1 minute to re-warm the tofu.
  • Serve over rice, topped with green onions and sesame seeds, if desired.
    2 cups cooked rice, 3 green onions

Notes

  • Vegetables: Use any combination of vegetables you prefer, such as snap peas, red onions, mushrooms, or zucchini.
  • Possible flavor boosters: Add a tablespoon of toasted sesame oil to sauce. Make it more spicy by adding red pepper flakes or sriracha. If you’re a fan of garlic, use 5 to 6 cloves. Instead of sesame seeds, you could top the stir fry with peanuts or cashews.
  • Make it vegan: Use maple syrup instead of honey.
  • Different protein: If you're not a fan of tofu, stir fry shrimp or chicken instead. You could also make this recipe a simple vegetable stir fry to serve as a side dish, or to add to a bowl. 

Nutrition

Serving: 4ounces tofu with vegetables, sauce, and rice | Calories: 354kcal | Carbohydrates: 54g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1268mg | Potassium: 629mg | Fiber: 4g | Sugar: 18g | Vitamin A: 6652IU | Vitamin C: 83mg | Calcium: 98mg | Iron: 3mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.