Crispy skin Grilled tofu Serve with a flavorful honey garlic sauce in this delicious vegetarian main dish. Served with brown rice and roasted broccoli, you’ll be craving this Honey Garlic Baked Tofu every week!
Why make this recipe?
Vegan and dairy free – This recipe is completely vegetarian and dairy-free, and can even be made vegetarian with a few simple substitutions.
Simple ingredients – 11 ingredients (plus salt and pepper) make this dish pretty simple. You probably already have most of the ingredients for the sauce!
Easy customization – This Honey Garlic Sauce tastes delicious with so many different proteins and veggies, so feel free to swap in and out! I’ve made a number of suggestions below.
Ingredients for Honey Garlic Baked Tofu
- brown rice – I like to use brown rice as the base of the recipe, but feel free to add any grain you like.
- Tofu – Use extra firm tofu as we want it to hold its shape while baking. Be sure to squeeze out any excess water.
- Tapioca starch – Similar to corn starch. This will help your tofu become crispy. If all you have is flour or cornstarch, feel free to add that.
- broccoli – Cut into florets.
- olive oil – For cooking tofu and vegetables.
Honey Garlic Sauce:
- Conventional I am a willow tree – You can also use low-sodium soy sauce, but you may want to add a little more salt. Soy sauce is a great gluten-free substitute here.
- Honey – It’s best to use raw honey for the best flavor.
- rice vinegar – This helps balance the sauce with a bit of acidity.
- sesame oil – If you don’t like sesame seeds or are allergic, you can skip this step.
- garlic cloves – It’s better to use fresh chopped garlic rather than garlic from the refrigerator.
- ginger root – I grind mine with a microplane to make sure it’s really nice.
- mud – Made from tapioca starch and water. As mentioned above, cornstarch also works.
- salt+pepper – Since we are using regular soy sauce, only a pinch is needed. Feel free to adjust for flavor preference and sodium content.
How to Make Baked Tofu
Step 1: Cook the rice
Make rice according to package directions. Set aside.
Step 2: Prep + Boil Tofu + Broccoli
Press the tofu into a dish towel or paper towel to remove excess moisture, then cut into 1-inch cubes. Place tofu in a bowl, stir in tapioca starch (or cornstarch or flour), and sprinkle with salt and pepper. Make sure the tofu is well coated. Place coated tofu on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Bake for 10 minutes. Remove the tofu from the oven and flip, pushing all the tofu to one side of the sheet (it will be crowded, which is good!). Add broccoli florets, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Grill the tofu and broccoli for 15 minutes.
Step Three: Make the Honey Garlic Sauce
Meanwhile, place the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan over medium heat to prepare the sauce. Bring to a boil, then reduce heat to low. Stir tapioca starch and warm water in a small bowl to form a slurry. Pour slurry into pan and stir until sauce thickens, about 1 minute.
Step 3: Combine + Serve
Remove the honey garlic sauce from the heat and pour over the tofu. Serve the wrapped tofu with rice and broccoli.
Easy exchange and substitution
exchange grain – Prefer tofu, farro or other grains? Feel free to use it instead of rice.
Make it gluten-free – Use gluten-free soy sauce instead of soy sauce to keep this recipe gluten-free.
make it vegetarian – You can easily add agave syrup to honey to make this baked tofu vegan.
change vegetables – Like different vegetables? Replace the broccoli with about two cups of your favorite vegetable.
Try different proteins – This honey garlic sauce is delicious with any protein. Feel free to substitute chicken, beef or even chickpeas for the tofu.
make it spicy – Add a pinch of red pepper flakes or even some sweet chili sauce for a kick of flavor.
FAQ
No, you can also make tofu on the stove top or in an air fryer if desired.
You can easily replace with corn starch even flour If that’s all you have.
As long as you use soy sauce instead of soy sauce, this is gluten-free.
Storage instructions
refrigerator: Store leftovers in the refrigerator for up to 5 days. Warm on the stove top or in the microwave.
refrigerator: You can freeze the honey garlic sauce for later use, but I recommend making your tofu and veggies fresh rather than preparing them ahead of time.
More delicious tofu recipes:
Honey Garlic Baked Tofu
Crispy grilled tofu is paired with a flavorful honey garlic sauce in this delicious vegetarian main dish. Served with brown rice and roasted broccoli, you’ll be craving this Honey Garlic Baked Tofu every week!
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- yield: 4 number of copies 1x
- category: dinner
- method: bake
- gourmet food: Asian
- diet: vegetarian diet
- 1 1/2 cups dry brown rice
- 14 ounces Pack extra firm tofu
- 1 spoon Tapioca starch or flour (cornstarch can also be used)
- 2 tablespoons olive oil, divided
- 1 Head of green cauliflower, cut into florets
Honey Garlic Sauce:
- 1/4 cup Regular soy sauce (or soy sauce)
- 3 tablespoons Honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon Tapioca starch (or cornstarch)
- 2 tablespoons Warm water
- A little salt + pepper
- Preheat oven to 425 degrees Fahrenheit and line a pan with parchment paper.
- Make rice according to package directions. Set aside.
- Press the tofu into a dish towel or paper towel to remove excess moisture, then cut into 1-inch cubes.
- Place tofu in a bowl, add tapioca starch (or cornstarch or flour), and sprinkle with salt and pepper. Make sure the tofu is well coated.
- Place coated tofu on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Bake for 10 minutes.
- Remove the tofu from the oven and flip it, pushing it all to one side of the sheet (it will be crowded, which is good!).
- Add broccoli florets, drizzle with remaining 1 tablespoon olive oil, and sprinkle with salt.
- Grill the tofu and broccoli for 15 minutes.
- Meanwhile, place the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger in a small saucepan over medium heat to prepare the sauce.
- Bring to a boil, then reduce heat to low.
- Stir tapioca starch and warm water in a small bowl to form a slurry.
- Pour the slurry into the pan and stir until the sauce thickens, about 1 minute.
- Remove the honey garlic sauce from the heat and pour over the tofu.
- Serve the wrapped tofu with rice and broccoli.
- Can be stored in the refrigerator for up to 5 days.
