Honey Garlic Tofu Stirfry
Elevate your weeknight dinners with this irresistible Honey Garlic Tofu Stir-Fry, a perfect blend of crispy tofu, vibrant vegetables, and a sweet-savory sauce that will have you coming back for seconds. This quick and healthy plant-based recipe combines golden, pan-seared tofu cubes with tender-crisp broccoli, carrots, and bell peppers, all tossed in a luscious honey garlic glaze (with a vegan-friendly maple syrup option). The umami-rich sauce, featuring soy sauce, rice vinegar, and a touch of sesame oil, brings everything together in just 35 minutes, making it ideal for busy evenings. Garnished with fresh green onions and crunchy sesame seeds, this easy stir-fry pairs beautifully with rice or noodles for a satisfying, restaurant-quality meal at home. Whether you’re a tofu enthusiast or new to plant-based cooking, this dish promises bold flavors and a delightful texture in every bite!
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Recipe Information
Ingredients
- 1 block (about 14 oz) extra-firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons neutral cooking oil (like vegetable or canola oil)
- 4 large, minced garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons honey (or maple syrup for vegan option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 0.5 teaspoon red pepper flakes (optional)
- 2 cups broccoli florets
- 2 medium, julienned carrots
- 1 medium, sliced bell pepper
- 2 stalks, sliced green onions
- 1 tablespoon (for garnish) sesame seeds
- 4 servings (optional, for serving) cooked rice or noodles
Instructions
Press the tofu: Remove excess water from the tofu by pressing it with a tofu press or by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.
Cut the tofu into bite-sized cubes and toss with cornstarch until evenly coated. This will create a crispy exterior when cooked.
Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 3-4 minutes per side, until golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the broccoli florets, carrots, and bell pepper to the skillet. Stir-fry the vegetables for 5-7 minutes, until tender but still crisp.
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Pour the sauce over the vegetables and stir to coat evenly.
Return the crispy tofu to the skillet and toss gently to combine with the vegetables and sauce. Cook for another 2-3 minutes to heat everything through.
Remove from heat and sprinkle with sliced green onions and sesame seeds for garnish.
Serve immediately over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 225.3 g | 82% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 49.7 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2977 mg | 229% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2132 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
