Crispy baked tofu is paired with a flavor-packed honey garlic sauce in this delicious vegetarian main. Paired with brown rice and roasted broccoli you’ll be craving this honey garlic baked tofu weekly!
Why Make This Recipe?
Vegetarian and dairy-free – This recipe is fully vegetarian and dairy-free and can even be made vegan with a few simple substitutes.
Simple Ingredients – 11 ingredients (plus salt and pepper) make this a fairly easy recipe to pull together. Most ingredients in the sauce you probably already have on hand!
Easily Customizable – this honey garlic sauce tastes delicious on so many different proteins and vegetables so feel free to swap in and out! I’ve made lots of suggestions below.
Ingredients in Honey Garlic Baked Tofu
- Brown rice – I like to use brown rice as the base of my recipe but feel free to sub in any preferred grain.
- Tofu – Use extra firm tofu since we want it to hold up while baking. Just be sure to squeeze out any extra moisture.
- Tapioca starch – similar to cornstarch. This helps your tofu to get crispy. Feel free to sub in flour or cornstarch if that’s all you have.
- Broccoli – chopped into florets.
- Olive oil – for cooking tofu and veggies.
For the honey garlic sauce:
- Regular soy sauce – you could also use reduced sodium soy sauce but you may want to add a bit more salt. Tamari is a great gluten-free replacement here.
- Honey – ideally use raw honey for the best flavor.
- Rice vinegar – this helps balance out the sauce with a little acidity.
- Sesame oil – you could skip this if you don’t like sesame or are allergic.
- Garlic cloves – ideally use freshly minced garlic rather than the refrigerator kind.
- Ginger root – I grate mine using a microplane to make sure it’s very fine.
- Slurry – made from tapioca starch and water. As mentioned above cornstarch also works.
- Salt + Pepper – just a pinch since we’re using regular soy sauce. Feel free to adjust to taste preferences and sodium levels.
How to Make Baked Tofu
STEP 1: MAKE RICE
Make rice according to package instructions. Set aside.
STEP 2: PREP + COOK TOFU + BROCCOLI
Press tofu in a dishtowel or paper towel to remove extra water and then chop into 1 inch cubes. Place tofu in a bowl and toss with tapioca starch (or cornstarch or flour) and sprinkle with salt and pepper. Ensure that tofu is well coated. Place coated tofu on a parchment lined baking sheet and drizzle with 1 tbsp of olive oil. Bake for 10 minutes. Remove tofu from oven and flip while also pushing all tofu to one side of the sheet (it will be crowded, this is fine!). Add your broccoli florets and drizzle with 1 tbsp of olive oil and sprinkle with salt. Bake tofu and broccoli for 15 minutes.
STEP 3: MAKE HONEY GARLIC SAUCE
Meanwhile make the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger in a small saucepan over medium heat. Bring to a simmer and then reduce the heat to low. In a small bowl whisk together tapioca starch and warm water to form a slurry. Pour the slurry 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 over tofu. Serve coated tofu over rice and with broccoli.
Easy Swaps & Substitutions
Swap the grains – prefer tofu or farro or another grain? Feel free to swap it in place of rice.
Make it gluten-free – use gluten-free tamari in place of soy sauce to keep this recipe gluten-free.
Make it vegan – you can easily sub in agave syrup for honey to make this baked tofu vegan.
Change the veggies – prefer a different veggie? Swap in roughly 2 cups of your favorite veggies in place of broccoli.
Try a different protein – this honey garlic sauce tastes delicious on any kind of protein. Feel free to use chicken, beef or even chickpeas in place of tofu.
Make it spicy – add a pinch of red pepper flakes or even some sweet chili sauce for a little kick.
FAQs
No – you can also make your tofu on the stove top or in an air fryer if desired.
You can easily substitute in cornstarch or even flour if that’s all you have.
So long as you use tamari instead of soy sauce this will be gluten-free.
Storage Instructions
Fridge: Store leftovers in the refrigerator for up to 5 days. Reheat on stove top or in microwave.
Freezer: You could freeze the honey garlic sauce for a later date but I’d recommend making your tofu and veggies fresh rather than prepping them in advance.
More Delicious Tofu Recipes:
Honey Garlic Baked Tofu
Crispy baked tofu is paired with a flavor-packed honey garlic sauce in this delicious vegetarian main. Paired with brown rice and roasted broccoli you’ll be craving this honey garlic baked tofu weekly!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Asian
- Diet: Vegetarian
- 1 1/2 cups dry brown rice
- 14 oz package extra firm tofu
- 1 tbsp tapioca starch or flour (can also use cornstarch)
- 2 tbsp olive oil, divided
- 1 head of broccoli, chopped into florets
For the honey garlic sauce:
- 1/4 cup regular soy sauce (or tamari)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tsp freshly grated ginger
- 1 tbsp tapioca starch (or cornstarch)
- 2 tbsp warm water
- pinch of salt + pepper
- Preheat oven to 425 degrees F and line a sheet pan with parchment paper.
- Make rice according to package instructions. Set aside.
- Press tofu in a dishtowel or paper towel to remove extra water and then chop into 1 inch cubes.
- Place tofu in a bowl and toss with tapioca starch (or cornstarch or flour) and sprinkle with salt and pepper. Ensure that tofu is well coated.
- Place coated tofu on a parchment lined baking sheet and drizzle with 1 tbsp of olive oil. Bake for 10 minutes.
- Remove tofu from oven and flip while also pushing it all to one side of the sheet (it will be crowded, this is fine!).
- Add your broccoli florets and drizzle with remaining 1 tbsp of olive oil and sprinkle with salt.
- Bake tofu and broccoli for 15 minutes.
- Meanwhile make the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger in a small saucepan over medium heat.
- Bring to a simmer and then reduce the heat to low.
- In a small bowl whisk together tapioca starch and warm water to form a slurry.
- Pour the slurry into the saucepan and whisk until the sauce thickens, about 1 minute.
- Remove the honey garlic sauce from the heat and pour over tofu.
- Serve coated tofu over rice and with broccoli.
- Will keep in fridge for up to 5 days.
