Honey Garlic Tofu Stir-Fry
This Honey Garlic Tofu Stir-Fry is SO EASY! A sweet, savory, garlicky sauce coats crispy tofu and vibrant veggies for a quick, satisfying weeknight meal.
Servings: 4 servings
Ingredients
- 1 block firm tofu drained and pressed
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons vegetable oil divided
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 carrot sliced
- 2 green onions chopped
- sesame seeds for garnish (optional)
Instructions
- Start by draining the tofu and pressing it to remove as much moisture as possible. Wrap the block in a clean kitchen towel or paper towels, then place a heavy object on top for at least 15 minutes. Once pressed, cut the tofu into bite-sized cubes.
- In a small bowl, whisk together the honey, soy sauce, minced garlic, and grated fresh ginger to make the honey garlic sauce.
- Heat 1 tablespoon of vegetable oil in your skillet or wok over medium-high heat. Add the tofu cubes in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden and crisp on one side, then flip and cook until all sides are golden. Remove tofu and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Toss in the sliced bell pepper, broccoli florets, and carrot slices. Stir-fry for 4-5 minutes until vegetables are tender but still crisp.
- Return the tofu to the skillet with the vegetables. Pour the honey garlic sauce over everything and toss to coat evenly. Cook for another 2-3 minutes until the sauce thickens and glazes the tofu and veggies.
- Turn off the heat, sprinkle chopped green onions and sesame seeds on top, and serve immediately over rice, noodles, or grains.
Equipment
- Non-stick skillet or wok
- Paper towels or clean kitchen towel
- Mixing bowl
- Spatula or wooden spoon
- Knife and cutting board
Notes
- Press tofu thoroughly to ensure crispiness when frying.
- Use a cornstarch slurry to thicken the sauce if it’s too thin.
- Stir-fry vegetables quickly over high heat to keep them crunchy.
- Substitute honey with maple syrup or agave for a vegan option.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet to keep tofu crispy.
