Recipe Overview
Why you’ll love it: This honey garlic tofu stir fry has a sticky, restaurant-style sauce that balances sweet and savory. Crispy tofu, vibrant vegetables, and fluffy rice come together for an easy, complete meal.
How long it takes: 1 hour, 5 minutes
Equipment you’ll need: large skillet, kitchen towel, bowls
Servings: 4
The Dinner I Make When I Didn’t Plan Dinner
This is the kind of meal I pull together when I open the fridge and start grabbing what’s available.
A lone bell pepper, half a bag of broccoli, a carrot that’s seen better days — and tofu, which I almost always keep on hand.
The process is straightforward: press the tofu, get it crispy, whisk a quick sauce, and dinner is ready.
What makes it special:
- Restaurant-style sauce at home: A simple mix of soy sauce, honey, garlic, and rice vinegar creates a glossy, balanced sauce that clings to tofu and vegetables. It’s made with pantry staples and comes together fast.
- Perfectly crispy tofu: Pressing the tofu and coating it with cornstarch produces golden bites that remain crisp when tossed in sauce.
- Customizable: Swap vegetables, add heat, or serve over a different grain — this recipe adapts to what you have and how you like it.
- Weeknight friendly: After pressing, the tofu and veggies cook quickly in one pan for minimal cleanup.
Ingredient Notes
This honey garlic tofu stir fry has a few distinct components. Here’s a quick breakdown.
- Tofu: Use extra-firm tofu so it holds its shape when pan-fried. A tablespoon of soy sauce flavors it and cornstarch creates a crisp exterior. A little oil is needed for frying.
- Honey garlic sauce: Less-sodium soy sauce forms the savory base. Honey, water, rice vinegar, minced garlic, and cornstarch combine to make a glossy, clingy sauce. Choose unseasoned rice vinegar (no added salt or sugar).
- Stir fry: I use broccoli florets, red bell pepper, and carrots, but any mix of vegetables works. Stir fry the veggies separately from the tofu.
- For serving: Serve with steamed rice and finish with sliced green onions and toasted sesame seeds if desired.
Tofu Press
If you cook tofu regularly, a tofu press is worth the investment. It speeds up pressing and makes the tofu firmer and easier to crisp.
How to Make Honey Garlic Tofu Stir Fry
Press the tofu. Wrap the tofu in a clean lint-free kitchen towel or paper towels and place a heavy skillet or plate on top (or use a tofu press). Let it sit for 30 minutes to remove excess moisture.
Season the tofu. Cut the pressed tofu into cubes, toss with soy sauce until absorbed, then add cornstarch, salt, and pepper. The tofu should look sticky, not powdery.
Prep the rest. While the tofu presses, start the rice, slice the vegetables, and whisk the sauce ingredients so everything is ready when the pan is hot.
Cook the tofu. Heat a tablespoon of oil in a large skillet over medium-high heat. Add tofu in a single layer and let it sear undisturbed for about 4 minutes until golden. Flip and continue to cook, stirring occasionally, until crisp and golden on all sides, about 3–4 more minutes. Transfer to a plate.
Cook the vegetables. Add another tablespoon of oil to the pan, then add broccoli, bell pepper, and carrot. Season with salt and stir-fry until crisp-tender, about 4 minutes.
Finish with the sauce. Stir the sauce, pour it over the vegetables, and bring it to a simmer. Add the tofu back to the pan and toss to coat. Cook for about a minute to reheat the tofu and thicken the sauce slightly.
Serve. Spoon the stir fry over rice and garnish with sliced green onions and toasted sesame seeds if you like.
Recipe Variations
- Change the vegetables: Snap peas, mushrooms, zucchini, red onion, or baby corn all work well. Use what’s fresh or available.
- Tweak the flavor: Add red pepper flakes, sriracha, or chili garlic sauce for heat. Mix in a tablespoon of toasted sesame oil for deeper flavor, or adjust the garlic to taste.
- Add crunch: Top with cashews or peanuts instead of sesame seeds for extra texture.
- Make it vegan: Substitute maple syrup or agave for the honey.
Serving Ideas
Grains: Serve over steamed rice (white, brown, or jasmine) or try quinoa for extra protein.
Sides: Pair with a simple salad or quick pickles to create a fuller meal.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days. Freezing is not recommended because it alters the texture of tofu and vegetables.
Reheat: Warm gently in a skillet or microwave until heated through. The tofu will soften slightly but the dish retains good flavor.
More Meatless Recipes
Mushroom Tacos
Chickpea Salad Sandwich
Baked Spaghetti With Spinach
Baked Sesame Tofu
Honey Garlic Tofu Stir Fry
Ingredients
For Tofu
- 1 block (14 to 16 ounces) extra firm tofu
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil (or neutral oil)
For Sauce
- ¼ cup less sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons water
- 2 tablespoons rice vinegar (unseasoned)
- 4 large cloves garlic (minced)
- 1 tablespoon cornstarch
For Stir Fry
- 1 tablespoon oil
- 2 cups small broccoli florets
- 1 red bell pepper, thinly sliced
- 1 carrot, peeled and julienned
- ¼ teaspoon kosher salt
To Serve
- 2 cups cooked rice
- 3 green onions (thinly sliced)
- toasted sesame seeds (optional)
Instructions
-
Wrap the tofu in a clean lint-free towel and set a heavy skillet or plate on top, or use a tofu press. Press for 30 minutes.
-
While the tofu presses, start the rice and prepare the vegetables: cut broccoli into small florets, thinly slice the red pepper, and julienne the carrot.
-
In a small bowl, whisk together the sauce: soy sauce, honey, water, rice vinegar, garlic, and cornstarch. Set aside.
-
Cut the pressed tofu into ½-inch cubes. Toss the cubes with 1 tablespoon soy sauce, then coat with 2 tablespoons cornstarch, salt, and pepper until evenly coated.
-
Heat 1 tablespoon oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for about 4 minutes to form a crust. Flip and continue cooking, stirring occasionally, until golden and crisp on all sides, about 3–4 more minutes. Transfer to a plate.
-
In the same pan, heat another tablespoon of oil. Add broccoli, red pepper, and carrot, season with ¼ teaspoon kosher salt, and stir-fry until crisp-tender, about 4 minutes.
-
Give the sauce a quick stir to reincorporate the cornstarch, pour it into the pan, and bring to a simmer.
-
Add the tofu back to the pan and toss to coat. Simmer for about 1 minute to rewarm the tofu and thicken the sauce.
-
Serve over rice and garnish with sliced green onions and sesame seeds, if desired.
Notes
- Vegetables: Use any vegetables you like—snap peas, mushrooms, zucchini, or red onion are all good options.
- Flavor boosters: Add a tablespoon of toasted sesame oil to the sauce, or increase heat with red pepper flakes or sriracha. For more garlic flavor, use 5–6 cloves.
- Vegan option: Substitute maple syrup for honey to make this vegan.
- Different protein: Swap tofu for shrimp or chicken if you prefer, or make it a simple vegetable stir-fry as a side.
Nutrition
Nutrition information is an approximation.