Tofu can seem like a strange, futuristic food that only vegetarians and hippies eat. The truth is that tofu has been around for hundreds, if not thousands of years. It is made by acidulating soy milk, causing it to curdle, then pressing the curds into blocks (similar to making cheese). Tofu is high in protein, calcium, iron, and lots of other good things. If you have never tried tofu, it might be the time, and this Crispy Honey Garlic Tofu Bowl is the perfect dish to initiate you. Let's get to it.
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Brown Rice
I used brown rice as the base for my Crispy Honey Garlic Tofu Bowl. You can use white rice, quinoa, or even noodles if you'd prefer. I chose brown rice to mix things up a little bit and because it is better for you than white rice.
Start by measuring the rice. A half-cup is enough for two people. Soak the rice in cold water for 30 minutes before cooking to speed up the cooking process and make the finished rice a little softer. Drain the rice and put it in a medium pot with two and a half times as much water as rice. You want to use one and a half cups of water for half a cup of rice. Add a pinch of salt, pepper, and a tablespoon of butter to the pot with the rice, bring to a boil, put a lid on the pot, turn the heat to low and simmer for 20 minutes. Take the pot off the heat, leave the lid on and let the rice sit for 5 minutes. Cooking instructions may vary by brand, so make sure to read the instructions on the package.
The butter might seem unusual in rice, but it adds a subtle richness that rounds out the nuttiness of the brown rice. If you are keeping this bowl fully vegan, simply swap the butter for a drizzle of sesame oil or leave it out entirely.
Prepping The Vegetables
You can use any vegetables you'd like for this, but I opted for carrot, snow peas and green pepper. In total, you want about one cup of each vegetable after they are sliced. Peel one medium carrot, then cut the top and bottom off. Cut the carrot in half, then cut into matchsticks. You can slice the carrot instead to make things easier. Pull the string off the snow peas, and slice the green pepper.
If you want to add a bit more variety, broccoli florets, sliced mushrooms, or baby bok choy all work beautifully in this bowl. The key is to cut everything to a similar size so that it all cooks evenly in the wok. This is one of the fundamental principles of stir-fry cooking, and if you want to learn more about it, check out my post on mastering the stir-fry.
Cooking The Vegetables
To cook the vegetables, heat a wok or large frying pan over medium-high heat. Add one tablespoon of oil to the pan, then the vegetables. Stir-fry the vegetables for 3 to 4 minutes or until they soften and start to brown. Add one tablespoon of soy sauce (or tamari) to the pan, cook for 30 seconds and serve.
You want the vegetables to still have a bit of crunch to them. Overcooked vegetables will turn limp and lose their colour, which takes away from both the taste and the visual appeal of the bowl. Keep the heat high and keep everything moving in the pan.
Prepping The Tofu
Tofu is generally sold in 1 pound (454 g) blocks and comes as silken, soft, medium-firm, and firm. For this recipe, you want to use either medium-firm or firm. Half a block is enough for two people. The other half block of tofu can be stored in the fridge in a ziplock bag for up to 5 days. Cut the extra tofu into small pieces and add to pasta or put it on pizza.
Pat the tofu dry with a paper towel, then cut it into 1 cm thick slices. Cut the slices into 1 cm thick sticks, then cut the sticks into 1 cm cubes. Getting the tofu as dry as possible before coating it in cornstarch is the secret to achieving that crispy exterior. If you have the time, you can even press the tofu between paper towels with a heavy pan on top for 15 to 20 minutes to remove even more moisture.
In a medium bowl, combine half a cup of cornstarch with a pinch of salt and pepper. Gently toss the diced tofu in the cornstarch, making sure every piece is coated. The cornstarch creates a thin, crunchy shell when the tofu hits the hot oil, giving you that satisfying crisp in every bite.
Prepping The Sauce
Before you start cooking the tofu, peel and slice two to three garlic cloves -- you want about one tablespoon of sliced garlic in total. Also, peel and mince a piece of ginger. In total, you want about a teaspoon of minced ginger.
Having these aromatics ready before you start frying is important because things move very quickly once the tofu is in the pan. If you stop to prep while the tofu is frying, it could overcook or burn. This is one of those dishes where having everything laid out and ready to go -- what chefs call mise en place -- really pays off.
Cooking The Crispy Honey Garlic Tofu
Heat a wok or a large frying pan over high heat. Add in a quarter cup of canola oil and let it heat for a minute. Shake the excess cornstarch off the tofu and carefully add it to the wok. Cook the tofu for 2 to 3 minutes or until it turns golden brown, stirring every 20 to 30 seconds.
Turn the heat down to medium-high and add in the garlic and ginger. Cook for 1 more minute, then add a half teaspoon of crushed red pepper flakes and a tablespoon of honey. Continue cooking for 20 seconds, then add two teaspoons of rice vinegar and a tablespoon of soy sauce. Cook for 1 minute and serve. The honey will caramelize slightly in the hot pan, creating a glossy, sticky coating on each piece of tofu that is absolutely irresistible.
If you enjoy this honey garlic flavour profile, it also works beautifully with chicken. You might want to try the weeknight sweet and sour chicken legs for a similar sweet-savoury combination with a different protein.
Putting The Crispy Honey Garlic Tofu Bowl Together
Divide a medium bowl into three sections. Fill one section with rice, one section with vegetables, and one section with crispy tofu. Serve and enjoy.
For an extra touch, sprinkle some sesame seeds or thinly sliced green onion over the top. A drizzle of sriracha or a squeeze of lime also adds a lovely finishing flavour. The beauty of a bowl like this is that every bite can be a little different depending on what you scoop up together.
Recipe
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.
Final Thoughts
If you are new to tofu or just want a new tofu recipe, this is the one to try. At no point while you are eating this Crispy Honey Garlic Tofu Bowl will you think to yourself, "This is tofu." You will only think, "This is delicious." The crispy coating, the sweet and garlicky sauce, the nutty brown rice, and the fresh, crunchy vegetables all come together to make a bowl that is genuinely satisfying.
I have made this for friends who swore they would never eat tofu, and every single one of them asked for the recipe. It is one of those dishes that changes minds. Whether you are cooking for a meatless Monday, hosting a vegetarian guest, or simply looking for something a little different on a weeknight, I really think you will love this one. Give it a try and let me know how it goes.
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