Honey Garlic Tofu With Broccoli
Honey garlic tofu with broccoli is baked until crispy then tossed in a sticky honey garlic sauce and served with rice. It’s sweet, savory, and packed with flavor. Skip takeout and opt for this homemade version instead. Dairy free, gluten free, and vegetarian.
For more takeout recipes, try my gluten free pad thai, baked firecracker salmon, or general tso’s chicken (can also be made with tofu).
Ingredient Notes
- Extra firm tofu
- Olive oil
- Potato starch – this helps the tofu get extra crispy and also thickens up the sauce.
- Kosher salt and black pepper.
- Broccoli florets
- Honey garlic sauce – honey, low sodium soy sauce, rice vinegar, toasted sesame oil, garlic cloves, and pinch of salt.
- Cooked white rice
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this honey garlic tofu recipe using what you already have? Here are some ideas…
- No potato starch? – you can also use corn starch or tapioca starch/flour.
- Make it gluten-free – be sure to use low sodium tamari or coconut aminos.
- No broccoli? – use a different vegetable such a green beans, sugar snap peas, bell peppers, carrots, etc.
- Add-ins – sriracha to make the sauce spicy.
- Variations – make with chicken breast or chicken thighs instead but cook whole then cut into pieces once cooked to prevent them from overcooking. My crispy air fryer chicken bites would be delicious.
Helpful Tips
- Use parchment paper. Otherwise, the tofu tends to stick to the baking sheet.
- I recommend using a microplane to grate the garlic into the sauce. This helps it seamlessly integrate into the sauce without biting into any big chunks.
- If using a tofu press, don’t cut the block of tofu into slabs, leave it whole, then cut it into cubes after pressing.
- Store leftovers in a separate airtight container in the fridge for up to 4 days.
More Takeout Fakeout Recipes
- Gluten Free Pad Thai
- Beef Teriyaki Bowls
- Baked Firecracker Salmon
- General Tso’s Chicken – can also be made with tofu
Did you try this honey garlic tofu? If so, please leave a comment & a star rating below. Thank you!
Honey Garlic Tofu With Broccoli
Honey garlic tofu with broccoli is baked until crispy then tossed in a sticky honey garlic sauce and served with rice. It's sweet, savory, and packed with flavor. Skip takeout and opt for this homemade version instead. Dairy free, gluten free, and vegetarian.
Ingredients
Crispy Baked Tofu & Broccoli
- 14 oz block extra firm tofu
- 2 tablespoons olive oil divided
- 2 tablespoons potato starch or corn starch
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using any other kind
- freshly ground black pepper
- 6 cups broccoli florets
Honey Garlic Sauce
- 1 tablespoon cold water
- 2 teaspoons potato starch or corn starch
- ⅓ cup honey
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 4 cloves garlic grated
- pinch of salt
Serving
- cooked white rice
- sesame seeds for garnish
Instructions
- Preheat oven to 425ºF. Line one rimmed baking sheet with parchment paper and leave the second baking sheet bare.
- Slice and press tofu. Slice your block of tofu into 4 slabs. Place a few paper towels underneath and on top of the slabs (or wrap with a clean kitchen towel) then place a heaving object on top of the tofu such as heavy books or pots, etc. This will help remove any excess water. Press for 15 minutes.
- Cube tofu. After 15 minutes, remove the weighted object and paper towels then cut into cubes. It’s easiest to cut each slab in half lengthwise and then cut into cubes from there.
- Season tofu. In a large bowl, gently toss the cubed tofu with 1 tablespoon olive oil, potato starch, kosher salt, and black pepper until evenly distributed.
- Bake. Arrange the seasoned tofu in a single layer on the prepared baking sheet with some space in between each piece. Bake for 15 minute, flip the pieces over and put back in the oven for another 15 minutes until crispy and lightly golden brown on the edges.
- Add broccoli. Add the broccoli florets to the bare baking sheet. Toss with the remaining tablespoon of olive oil, kosher salt, and black pepper then arrange into an even layer. Put in the oven at the same time after you flip the tofu. Roast the broccoli for 12-15 minutes, checking after the 12 minute mark.
- Make sauce. Make the slurry by whisking the cold water and potato starch in a small bowl then add to a small saucepan over medium heat with the honey, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and a pinch of salt. Allow it to cook for a few minutes to thicken, stirring frequently.
- Combine. Toss the crispy tofu in the sauce until well coated then serve with white rice and roasted broccoli. Garnish with sesame seeds if desired. Enjoy!
Notes
See the blog post for helpful tips as well as a make it your way with substitutions & variations.