A delicious vegetarian main dish made with crispy grilled tofu and a flavorful honey garlic sauce. Combined with brown rice and roasted broccoli, this Honey Garlic Baked Tofu is something you’ll want to eat every week.
Why make this recipe?
Vegetarian, Dairy-Free – This recipe is completely vegetarian, dairy-free and can also be made vegan with a few easy substitutions.
Simple Ingredients – With just 11 ingredients (plus salt and pepper), this recipe is super easy to put together. Most of the ingredients for the sauce are things you probably already have on hand.
EASY TO CUSTOMIZE – This honey garlic sauce is delicious with a variety of proteins and veggies, so feel free to swap it out. I have made many suggestions below.
Ingredients for honey garlic fried tofu
Brown Rice – I like to use brown rice as the base for my recipes, but feel free to add your favorite grains. Tofu – Use extra firm tofu as you want it to last longer while baking. Be sure to squeeze out excess water. Tapioca starch – similar to cornstarch. This will make the tofu crispy. If you only have flour or cornstarch, feel free to add it. Broccoli – cut into florets. Olive oil – for cooking tofu and vegetables.
For honey garlic sauce:
Regular soy sauce – You can also use low-sodium soy sauce, but you may want to add a little more salt. Tamari is a great gluten-free alternative. Honey – Ideally use raw honey for the best flavor. Rice Vinegar – Helps balance out slightly sour sauces. Sesame oil – If you don’t like sesame or are allergic to it, you can omit this. Garlic cloves – Ideally, use freshly chopped garlic rather than refrigerator-bought garlic. Ginger Root – Grate using a microplane to ensure it is very fine. Slurry – Made from tapioca starch and water. As mentioned above, cornstarch also works. I only use a pinch of salt and pepper since I use regular soy sauce. Please adjust according to taste preference and salt concentration.
How to make fried tofu
Step 1: Make the rice
Make the rice according to package instructions. Let’s set it aside.
Step 2: Prep + Cook Tofu + Broccoli
Press the tofu on a dish towel or paper towel to remove excess moisture and cut into 1-inch cubes. Place the tofu in a bowl, stir in the tapioca starch (or cornstarch or flour), and sprinkle with salt and pepper. Make sure the tofu is well coated. Place the coated tofu on a baking sheet lined with parchment paper and drizzle with 1 tablespoon of olive oil. Bake for 10 minutes. Remove the tofu from the oven and turn it over, pushing all the tofu to one side of the sheet (it’ll be crowded, but that’s okay!). Add the broccoli florets, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Bake tofu and broccoli for 15 minutes.
Step 3: Make the honey garlic sauce
Meanwhile, make the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small pot over medium heat. Bring to a boil, then reduce heat to low. Whisk tapioca starch and warm water together in a small bowl to form a slurry. Pour the slurry into the saucepan and whisk until the sauce thickens, about 1 minute.
Step 3: Combine and serve
Remove honey garlic sauce from heat and pour over tofu. Serve the battered tofu on top of the rice with the broccoli.
Easy replacements and replacements
Swap grains – Prefer tofu, farro, or another grain? You can also use it in place of rice.
Make it gluten-free – To make this recipe gluten-free, use gluten-free tamari instead of soy sauce.
Make it vegan – You can easily make this baked tofu vegan by substituting agave syrup for the honey.
Switch up the vegetables – Prefer a different vegetable? Substitute about 2 cups of your favorite vegetable for the broccoli.
Try a different protein. This honey garlic sauce is delicious with any type of protein. You can also use chicken, beef, or chickpeas instead of tofu.
To make it spicier, add a pinch of red pepper flakes or sweet chili sauce for a little kick.
FAQ
No, you can also make tofu on the stovetop or in the air fryer if you prefer.
You can easily substitute cornstarch or wheat flour.
You can make it gluten-free by using tamari instead of soy sauce.
Precautions for storage
Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Freezer: You can freeze the honey garlic sauce for a later date, but we recommend making the tofu and vegetables fresh rather than preparing them ahead of time.
More delicious tofu recipes:
Grilled tofu with honey and garlic
A delicious vegetarian main dish made with crispy grilled tofu and flavorful honey garlic sauce. Combined with brown rice and roasted broccoli, this Honey Garlic Baked Tofu is something you’ll want to eat every week.
Author: Davida Lederle Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
yield: 4 for one person 1×
category: dinner
method: bake
cooking: asian
diet: vegetarian
1 1/2 cups dried brown rice
14 oz Pack extra firm tofu
1 tablespoon tapioca starch or flour (cornstarch also works)
2 tablespoons olive oil (split)
1 Broccoli head, cut into florets
For honey garlic sauce:
1/4 cup regular soy sauce (or tamari)
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 Garlic, chopped
1 teaspoon freshly grated ginger
1 tablespoon tapioca starch (or cornstarch)
2 tablespoons Warm water Pinch of salt + pepper
Preheat oven to 425°F and line a sheet pan with parchment paper. Make the rice according to package instructions. Let’s set it aside. Press the tofu on a dish towel or paper towel to remove excess moisture and cut into 1-inch cubes. Place the tofu in a bowl, stir in the tapioca starch (or cornstarch or flour), and sprinkle with salt and pepper. Make sure the tofu is well coated. Place the coated tofu on a baking sheet lined with parchment paper and drizzle with 1 tablespoon of olive oil. Bake for 10 minutes. Remove the tofu from the oven and turn it over to one side of the sheet (it will be crowded, but that’s okay!). Add the broccoli florets, remaining 1 tablespoon olive oil, and sprinkle with salt. Bake tofu and broccoli for 15 minutes. Meanwhile, make the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small pot over medium heat. Bring to a boil, then reduce heat to low. Whisk tapioca starch and warm water together in a small bowl to form a slurry. Pour the slurry into the saucepan and whisk until the sauce thickens, about 1 minute. Remove honey garlic sauce from heat and pour over tofu. Serve the battered tofu on top of the rice with the broccoli. It can be stored in the refrigerator for 5 days.
