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- 1 block (14 oz) firm tofu - ¼ cup honey or maple syrup - 3 tablespoons cornstarch - 1 cup broccoli florets - 3 tablespoons low-sodium soy sauce - 1 tablespoon rice vinegar In this recipe, the main stars are firm tofu and honey. Firm tofu gives the dish a hearty base. It absorbs flavors well and combines nicely with the sweet and tangy honey or maple syrup. You can choose maple syrup for a vegan option without losing flavor. Cornstarch is key for making tofu crispy. Without it, the tofu may not get that golden crunch we love. Broccoli adds color and nutrition. It pairs well with the sauce and tofu, making the dish balanced. Low-sodium soy sauce brings umami to the mix. It enhances the taste without too much salt. Rice vinegar adds a nice tang. Together, these seasonings create a sauce that coats the tofu and broccoli perfectly. To start, I press the tofu for at least 15 minutes. This step removes extra moisture. I place the tofu on a plate and add weight on top, like a can. After pressing, I cut the tofu into bite-sized cubes. A sharp knife helps make clean cuts. Next, I coat the tofu in cornstarch. I place the cubes in a mixing bowl and sprinkle cornstarch over them. I gently toss until each piece is evenly coated. This will help the tofu become crispy when cooked. Now, I heat vegetable oil in a large non-stick skillet over medium-high heat. When the oil is hot, I add the cornstarch-coated tofu cubes. I fry them for about 8-10 minutes. I turn them occasionally to cook all sides until they are golden brown. Once cooked, I remove the crispy tofu and set it aside on a plate. In the same skillet, I lower the heat to medium. I add minced garlic and ginger to the pan. I sauté them for 1-2 minutes until they smell great and soften. Then, I pour in honey (or maple syrup for a vegan option), soy sauce, rice vinegar, and sesame oil. I stir everything together and let it simmer for 2-3 minutes. This helps the sauce thicken a little. The sweet and savory mix is the star of the dish. To get crispy tofu, you must press it first. Pressing removes extra water, which helps the tofu crisp up. Use a clean towel or paper towel to wrap the tofu. Place a heavy object on top for about 15 minutes. After pressing, cut the tofu into bite-sized cubes. For frying, use a non-stick skillet. Heat the vegetable oil over medium-high heat. Add the cornstarch-coated tofu cubes to the hot oil. Fry them for 8-10 minutes. Turn the cubes often to cook all sides evenly. This method gives you golden, crunchy tofu. To make your dish even tastier, add spices or herbs. Garlic and ginger already boost flavor, but you can sprinkle in some red pepper flakes for heat. Fresh herbs like cilantro or basil also add a nice touch. You can adjust the sweetness of the sauce too. If you prefer a less sweet dish, use less honey or maple syrup. Taste the sauce as you cook, and tweak it to suit your liking. When it comes to thickening the sauce, let it simmer longer. The more it cooks, the thicker it gets. You can also add a bit more cornstarch mixed with water to achieve your desired consistency. For a vegan option, swap honey with maple syrup. This keeps the dish sweet and tasty without using animal products. You might also try agave nectar as another alternative. Each option brings a slightly different flavor to the sauce, so explore what you like best! {{image_4}} If you want a vegan option for honey, use maple syrup. It gives a sweet touch that works well in this dish. For broccoli, you can swap in other veggies like bell peppers or snap peas. These will add different colors and flavors to your bowl. You can easily boost protein in your dish. Add chickpeas or edamame. Both options mix well and add a nice texture. Just toss them in during the last few minutes of cooking for a warm addition. Instead of brown rice, try quinoa or cauliflower rice. Quinoa offers a nutty flavor and is packed with protein. Cauliflower rice is low in carbs and adds a light touch. Each option changes the dish while keeping it delicious. To keep your sticky honey garlic tofu bowls fresh, store them in an airtight container. It helps to let the dish cool completely before sealing. This way, the tofu stays crispy, and the flavors blend nicely. You can keep the leftovers in the fridge for up to three days. If you notice any excess moisture, you can drain it before reheating. To reheat, I suggest using a skillet over medium heat. This method keeps the tofu crispy. Add a splash of water to create steam, helping the broccoli warm up without becoming soggy. Stir gently until everything is hot. Avoid using a microwave, as it may make the tofu chewy and the broccoli limp. You can freeze the tofu bowls, but the texture may change. To freeze, place the cooled dish in a freezer-safe container. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat in a skillet, as mentioned above, to restore some of that crispy goodness. Yes, you can make this recipe vegan. Just swap honey for maple syrup. Maple syrup gives a similar sweetness. It works well with the garlic and ginger flavors. This change keeps the dish plant-based and delicious. Cooked tofu lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down first. This helps keep it fresh and tasty. Always check for any off smell before eating. Absolutely! You can use many other vegetables. Try bell peppers, snap peas, or carrots. These options add color and crunch. Just ensure they cook well with the sauce. This way, you can create your own tasty mix! This blog post covered how to make delicious tofu with honey garlic sauce. We discussed key ingredients, like tofu and honey, and went through simple steps to prepare the dish. I shared tips on achieving crispy tofu and flavor enhancements. You learned about variations and storage options to keep your meal fresh. By following these guidelines, you can create a tasty tofu dish at home. Enjoy your cooking journey, and remember to have fun experimenting with flavors and textures.

Sticky Honey Garlic Tofu Bowls

Indulge in these delightful Sticky Honey Garlic Tofu Bowls that are perfectly sweet, savory, and packed with flavor. This easy recipe features crispy tofu, vibrant broccoli, and a rich honey garlic sauce served over your choice of brown rice or quinoa. It’s a satisfying meal that's great for any day of the week. Ready to elevate your dinner game? Click through to explore the recipe and make these tasty bowls tonight!
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Ingredients
  

1 block (14 oz) firm tofu, well-pressed and cubed

3 tablespoons cornstarch

2 tablespoons vegetable oil

¼ cup honey (or substitute with maple syrup for a vegan-friendly option)

3 tablespoons low-sodium soy sauce

3 cloves garlic, finely minced

1 tablespoon fresh ginger, finely minced

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 cup broccoli florets, trimmed

1 cup cooked brown rice (or quinoa)

2 green onions, thinly sliced

A sprinkle of sesame seeds for garnish

Instructions
 

Prepare the Tofu: Start by pressing the tofu for at least 15 minutes to eliminate excess moisture. Once pressed, carefully cut the tofu into bite-sized cubes for cooking.

    Coat the Tofu: In a mixing bowl, add the cubed tofu and sprinkle the cornstarch over it. Gently toss the cubes until they are evenly coated in cornstarch, creating a crispy outer layer when cooked.

      Cook the Tofu: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, add the cornstarch-coated tofu cubes. Fry the tofu for about 8-10 minutes, turning occasionally, until all sides are golden brown. Remove the crispy tofu from the skillet and set aside on a plate.

        Make the Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and ginger to the pan, sautéing for 1-2 minutes until they are fragrant and softened. Next, pour in the honey (or maple syrup), soy sauce, rice vinegar, and sesame oil. Stir everything together and allow the mixture to simmer for 2-3 minutes until it thickens slightly.

          Add the Broccoli: Incorporate the broccoli florets into the skillet with the sauce, cooking for an additional 3-4 minutes. Stir occasionally until the broccoli is bright green and tender yet still crisp.

            Combine Everything: Gently return the crispy tofu to the skillet. Use a spatula to coat the tofu in the sauce and broccoli mixture, allowing it to heat for an additional minute.

              Serve: In serving bowls, start by layering the cooked brown rice (or quinoa) as the base. Then, spoon the delicious sticky honey garlic tofu and broccoli mixture over the rice.

                Garnish and Enjoy: Finish your bowls with a generous sprinkle of sliced green onions and sesame seeds for an added crunch and visual appeal.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4