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Crispy Honey Garlic Tofu Bowls served on a plate

Crispy Honey Garlic Tofu Bowls

Baked crispy tofu cubes tossed in sticky honey garlic glaze, served over jasmine rice with broccoli, carrots, and edamame.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 14 oz extra firm tofu pressed
  • 3 tbsp cornstarch
  • 2 tbsp olive oil
  • 1/4 cup honey or maple syrup for vegan
  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/2 tsp red pepper flakes
  • 2 cups cooked jasmine rice
  • 2 cups steamed broccoli
  • 1 cup shredded carrots
  • 1 cup shelled edamame

Method
 

  1. Press tofu 15 minutes between paper towels.
  2. Cube tofu and toss with cornstarch, salt, pepper.
  3. Preheat oven to 425F. Bake on parchment 25 to 30 minutes flipping halfway.
  4. Whisk honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Simmer 3 minutes.
  5. Whisk in cornstarch slurry. Cook 60 to 90 seconds until thick and glossy.
  6. Toss baked tofu in sauce to coat.
  7. Build bowls with rice, broccoli, carrots, edamame, and glazed tofu.
  8. Top with green onions, sesame seeds, and lime.

Notes

Press tofu at least 15 minutes for the crispiest texture. Use extra firm tofu only. Add sauce just before serving to keep the crust crispy.