Easy Honey Garlic Tofu
This vegan Honey Garlic Tofu is a tasty and satisfying dish that's perfect for busy weeknights. The tangy and sweet sauce paired with the crispy tofu pieces create a flavorful Asian-inspired dish that is sure to be a hit. It's simple, quick to make, and a great way to incorporate plant-based protein into your diet.
Recipe by Jess Ferrin
Pressing tofu is an important step when preparing it for cooking, as it removes excess water and allows the tofu to better absorb flavors. To press tofu, start by placing the block of tofu on a clean, flat surface. Wrap it in a clean kitchen towel or paper towels and place a weight on top, such as a heavy skillet or a couple of cans of food. Let the tofu press for at least 30 minutes, or up to an hour, to remove as much water as possible.
1 block firm tofu, pressed for 30 minutes
3 tablespoons cornstarch
1 tablespoon Honey Garlic BBQ Rub
3 tablespoons grapeseed oil
4 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
3 tablespoons honey
½ teaspoon chili flakes
2-3 cloves garlic, minced
¼ cup water
Cooked jasmine rice
Green onions, sliced
Red chilies, sliced
For the sauce
Slice the pressed tofu block horizontally, then dice into bite-size pieces.
In a bowl, combine diced tofu, cornstarch, and Honey Garlic BBQ Rub. Toss until the tofu is evenly coated.
In a separate bowl, whisk together all the sauce ingredients until fully combined.
Heat oil in a non-stick pan over medium heat. Add the coated tofu pieces and sauté until golden brown on all sides, about 5-7 minutes.
Remove the tofu from the pan and set aside. Discard any excess oil.
Add the sauce to the same pan and bring it to a boil. Reduce heat to low and simmer until the sauce has thickened.
Return the tofu to the pan and toss to coat with the sauce.
Serve the Honey Garlic Tofu over cooked jasmine rice, garnished with your desired toppings, such as sliced green onions, sesame seeds, red chilies, or bean sprouts.