Baked Tofu with Garlic and Honey – The Healthy Maven

crunchy baked tofu is combined with a flavor-packed honey-garlic sauce in this delicious vegetarian main dish. Combined with brown rice and roasted broccoli, you’ll crave this Honey Garlic Baked Tofu weekly!

Ingredients for baked tofu with honey and garlic

• brown rice – I like to use brown rice as the base of my recipe, but feel free to substitute any grain you prefer.
• tofu – Use extra firm tofu as we want it to hold up while baking. Just be sure to squeeze out any excess moisture.
• tapioca starch – similar to cornstarch. This helps the tofu become crispy. Feel free to substitute flour or cornstarch if that’s all you have.
• Broccoli – chopped into florets.
• Olive oil – for cooking tofu and vegetables.

For the honey garlic sauce:

• Regular I’m willow – You can also use reduced sodium soy sauce, but you may want to add a little more salt. Tamari is a great gluten-free substitute here.
• Honey – The ideal is to use raw honey to obtain the best flavor.
• rice vinegar – this helps balance the sauce with a bit of acidity.
• sesame oil – You can skip this if you don’t like sesame or are allergic.
• garlic cloves – The ideal is to use freshly minced garlic instead of the refrigerator type.
• ginger root – I grate mine with a microplane to make sure it is very fine.
• liquid manure – made with tapioca starch and water. As mentioned above, cornstarch works too.
• Salt + Pepper – just a pinch since we used regular soy sauce. Feel free to adjust to your taste preferences and sodium levels.

How to make baked tofu

STEP 1: MAKE RICE

Prepare rice according to package directions. Set aside.

STEP 2: PREPARE + COOK TOFU + BROCCOLI

Press the tofu on a kitchen towel or paper towel to remove excess water, then cut it into 1-inch cubes. Place tofu in a bowl and toss with tapioca starch (or cornstarch or flour) and sprinkle with salt and pepper. Make sure the tofu is well coated. Place the coated tofu on a parchment paper-lined baking sheet and drizzle with 1 tablespoon olive oil. Bake for 10 minutes. Remove the tofu from the oven and turn it over while pushing all the tofu to one side of the tray (it will be full, it’s okay!). Add the broccoli florets and drizzle with 1 tablespoon olive oil and sprinkle with salt. Bake the tofu and broccoli for 15 minutes.

STEP 3: MAKE HONEY GARLIC SAUCE

Meanwhile, prepare the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a simmer and then reduce heat to low. In a small bowl, mix the tapioca starch and warm water until it forms a slurry. Pour the mixture into the saucepan and whisk until the sauce thickens, about 1 minute.

STEP 3: COMBINE + SERVE

Remove the honey-garlic sauce from the heat and pour it over the tofu. Serve the breaded tofu over rice and broccoli.

Frequently asked questions

Storage instructions

Fridge: Store leftovers in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.

Freezer: You can freeze the honey garlic sauce for later, but I recommend preparing the tofu and vegetables fresh instead of preparing them in advance.

More delicious tofu recipes:

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Baked Tofu with Honey and Garlic

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Crispy baked tofu is combined with a flavor-packed honey garlic sauce in this delicious vegetarian main dish. Combined with brown rice and roasted broccoli, you’ll crave this Honey Garlic Baked Tofu weekly!

• Author: Davida Lederle
• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total Time: 35 minutes
• Produce: 4 portions 1unknown
• Category: Dinner
• Method: Bake
• Kitchen: Asian
• Diet: Vegetarian

• 1 1/2 cups dry brown rice
• 14 ounces extra firm tofu package
• 1 tablespoon tapioca starch or flour (cornstarch can also be used)
• 2 tablespoons olive oil, divided
• 1 broccoli head, chopped into florets

For the honey garlic sauce:

• 1/4 cup regular soy sauce (or tamari)
• 3 tablespoons Honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 4 garlic cloves, chopped
• 1 teaspoon freshly grated ginger
• 1 tablespoon tapioca starch (or cornstarch)
• 2 tablespoons warm water
• pinch of salt + pepper

1. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.
2. Prepare rice according to package instructions. Set aside.
3. Press the tofu on a kitchen towel or paper towel to remove excess water, then cut it into 1-inch cubes.
4. Place tofu in a bowl and toss with tapioca starch (or cornstarch or flour) and sprinkle with salt and pepper. Make sure the tofu is well coated.
5. Place the coated tofu on a parchment paper-lined baking sheet and drizzle with 1 tablespoon olive oil. Bake for 10 minutes.
6. Remove the tofu from the oven and turn it over while pushing everything to one side of the tray (it will be full, it’s okay!).
7. Add the broccoli florets and drizzle with the remaining tablespoon of olive oil and sprinkle with salt.
8. Bake the tofu and broccoli for 15 minutes.
9. Meanwhile, prepare the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat.
10. Bring to a simmer and then reduce heat to low.
11. In a small bowl, mix the tapioca starch and warm water until it forms a slurry.
12. Pour the mixture into the saucepan and whisk until the sauce thickens, about 1 minute.
13. Remove the honey-garlic sauce from the heat and pour it over the tofu.
14. Serve the breaded tofu over rice and broccoli.
15. It will keep in the refrigerator for up to 5 days.