Crispy Honey Garlic Tofu Bowl
Crispy tofu in a simple, homemade honey garlic sauce with brown rice and stir-fried vegetables. The perfect meal for a no meat Monday or when you have a vegetarian coming over for dinner.
Servings 2 servings
Ingredients
Brown Rice
- ½ cup brown rice
- 1 ½ cups water plus more for soaking
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon butter
Vegetables
- 1 tablespoon cooking oil canola, peanut, or grapeseed
- 1 medium carrot, cut into matchsticks
- 1 cup sliced snow peas
- 1 cup sliced green pepper
- 1 tablespoon soy sauce or tamari
Crispy Honey Garlic Tofu
- ½ block medium-firm tofu 227 g (½ lb)
- ½ cup cornstarch
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ cup cooking oil canola, peanut, or grapeseed
- 1 tablespoon sliced garlic
- 1 teaspoon minced ginger
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon honey
- 2 tsp rice vinegar
- 1 tablespoon soy sauce (or tamari)
Instructions
Brown Rice
- Put the rice in a bowl, cover with cold water and let sit for 30 minutes.
- Drain the rice well, then put it in a medium pot with the measured water, salt, pepper, and butter.
- Bring the rice to a boil over high heat. Once the rice starts to boil, stir it, put a lid on the pot, turn the heat to low and simmer the rice for 20 minutes.
- Take the rice off the heat, and let it sit with the lid on for another 5 minutes.
Vegetables
- Heat a wok or large frying pan over medium-high heat.
- Add the oil to the pan along with the vegetables. Stir-fry the vegetables for 3 to 4 minutes or until the vegetables start to soften.
- Add the soy sauce to the vegetables, cook for another 30 seconds to 1 minute, then serve.
Crispy Honey Garlic Tofu
- Pat the tofu dry with a paper towel and cut it into 1 cm cubes.
- In a medium mixing bowl, combine the cornstarch, salt, and pepper. Mix well.
- Add the diced tofu to the cornstarch and gently toss until all the tofu is coated in cornstarch.
- Heat a wok or large frying pan over high heat.
- Add the oil, let it heat for 1 minute, then gently add the tofu to the oil, shaking off any excess cornstarch.
- Turn the heat down to medium-high and cook the tofu stirring every 20 to 30 seconds for 2 to 3 minutes or until it is golden brown.
- Add the garlic and ginger to the pan and cook for 30 seconds to 1 minute or until the garlic just starts to brown.
- Add the crushed red pepper flakes and honey, cook for 30 seconds, then add the vinegar and soy sauce. Stir-fry for 1 more minute and serve.