Honey Garlic Baked Tofu – The Wholesome Maven

Crispy baked tofu is paired with a flavor-packed honey garlic sauce on this scrumptious vegetarian most important. Paired with brown rice and roasted broccoli you’ll be craving this honey garlic baked tofu weekly!

Components in Honey Garlic Baked Tofu

• Brown rice – I like to make use of brown rice as the bottom of my recipe however be happy to sub in any most popular grain.
• Tofu – Use additional agency tofu since we would like it to carry up whereas baking. Simply make sure to squeeze out any additional moisture.
• Tapioca starch – much like cornstarch. This helps your tofu to get crispy. Be happy to sub in flour or cornstarch if that’s all you have got.
• Broccoli – chopped into florets.
• Olive oil – for cooking tofu and veggies.

For the honey garlic sauce:

• Common soy sauce – you possibly can additionally use diminished sodium soy sauce however chances are you’ll wish to add a bit extra salt. Tamari is a superb gluten-free alternative right here.
• Honey – ideally use uncooked honey for one of the best taste.
• Rice vinegar – this helps steadiness out the sauce with just a little acidity.
• Sesame oil – you possibly can skip this for those who don’t like sesame or are allergic.
• Garlic cloves – ideally use freshly minced garlic moderately than the fridge type.
• Ginger root – I grate mine utilizing a microplane to verify it’s very nice.
• Slurry – made out of tapioca starch and water. As talked about above cornstarch additionally works.
• Salt + Pepper – only a pinch since we’re utilizing common soy sauce. Be happy to regulate to style preferences and sodium ranges.

Make Baked Tofu

STEP 1: MAKE RICE

Make rice in accordance with package deal directions. Put aside.

STEP 2: PREP + COOK TOFU + BROCCOLI

Press tofu in a dishtowel or paper towel to take away additional water after which 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. Make sure that tofu is effectively coated. Place coated tofu on a parchment lined baking sheet and drizzle with 1 tbsp of olive oil. Bake for 10 minutes. Take away tofu from oven and flip whereas additionally pushing all tofu to at least one facet of the sheet (it is going to be crowded, that is nice!). Add your broccoli florets and drizzle with 1 tbsp of olive oil and sprinkle with salt. Bake tofu and broccoli for quarter-hour.

STEP 3: MAKE HONEY GARLIC SAUCE

In the meantime make the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger in a small saucepan over medium warmth. Carry to a simmer after which cut back the warmth to low. In a small bowl whisk collectively tapioca starch and heat water to type a slurry. Pour the slurry into the saucepan and whisk till the sauce thickens, about 1 minute.

STEP 3: COMBINE + SERVE

Take away the honey garlic sauce from the warmth and pour over tofu. Serve coated tofu over rice and with broccoli.

FAQs

Storage Directions

Fridge: Retailer leftovers within the fridge for as much as 5 days. Reheat on range prime or in microwave.

Freezer: You would freeze the honey garlic sauce for a later date however I’d advocate making your tofu and veggies contemporary moderately than prepping them prematurely.

Extra Scrumptious Tofu Recipes:

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Honey Garlic Baked Tofu

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Crispy baked tofu is paired with a flavor-packed honey garlic sauce on this scrumptious vegetarian most important. Paired with brown rice and roasted broccoli you’ll be craving this honey garlic baked tofu weekly!

• Creator: Davida Lederle
• Prep Time: 10 minutes
• Prepare dinner Time: 25 minutes
• Whole Time: 35 minutes
• Yield: 4 servings 1x
• Class: Dinner
• Technique: Bake
• Delicacies: Asian
• Weight loss program: Vegetarian

• 1 1/2 cups dry brown rice
• 14 oz package deal additional agency tofu
• 1 tbsp tapioca starch or flour (may also use cornstarch)
• 2 tbsp olive oil, divided
• 1 head of broccoli, chopped into florets

For the honey garlic sauce:

• 1/4 cup common 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 heat water
• pinch of salt + pepper

1. Preheat oven to 425 levels F and line a sheet pan with parchment paper.
2. Make rice in accordance with package deal directions. Put aside.
3. Press tofu in a dishtowel or paper towel to take away additional water after which chop 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 that tofu is effectively coated.
5. Place coated tofu on a parchment lined baking sheet and drizzle with 1 tbsp of olive oil. Bake for 10 minutes.
6. Take away tofu from oven and flip whereas additionally pushing all of it to at least one facet of the sheet (it is going to be crowded, that is nice!).
7. Add your broccoli florets and drizzle with remaining 1 tbsp of olive oil and sprinkle with salt.
8. Bake tofu and broccoli for quarter-hour.
9. In the meantime make the sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger in a small saucepan over medium warmth.
10. Carry to a simmer after which cut back the warmth to low.
11. In a small bowl whisk collectively tapioca starch and heat water to type a slurry.
12. Pour the slurry into the saucepan and whisk till the sauce thickens, about 1 minute.
13. Take away the honey garlic sauce from the warmth and pour over tofu.
14. Serve coated tofu over rice and with broccoli.
15. Will preserve in fridge for as much as 5 days.