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–+ servings

Honey Garlic Tofu With Broccoli

A bowl of honey garlic tofu cubes with roasted broccoli on a bed of white rice topped with sesame seeds.
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.
Author: Lindsey Jenkins
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

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.