Crispy Honey Soy Garlic Tofu Bowl

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Ingredients

Main

• 1 block extra firm tofu
• 2 tbsp cornstarch
• 3 tbsp neutral cooking oil, divided (e.g., avocado oil)
• 1 shallot, thinly sliced

Sauce

• 2 garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp honey
• 1/2 tbsp rice vinegar (or lemon juice)
• 1/2 tsp freshly grated ginger

For the Bowl

• Broccoli
• 1 garlic clove, minced
• 1 tbsp neutral oil
• Pinch of salt
• 1 cup cooked rice

Optional Garnishes

• Toasted sesame seeds
• Sliced spring onion
• Chili oil

Instructions

1. Blanch the Broccoli: Add the broccoli to boiling water and cook for 1 minute. Immediately submerge it in ice water to stop the cooking process (this keeps it crisp).
2. Prep Sauce & Shallot: Thinly slice the shallot. Whisk all sauce ingredients together in a bowl until combined.
3. Prep & Coat Tofu: Strain and pat the tofu dry with a towel. Slice into cubes, then toss with cornstarch until all sides are evenly coated.
4. Crisp the Tofu: Heat 1 tbsp oil in a pan over medium-high heat until hot. Fry the tofu in 2 batches (adding 1 tbsp oil for the second batch), turning so all sides get brown and crispy (about 7 minutes total). Transfer tofu to a plate and set aside.
5. Cook Sauce: In the same pan, add the remaining 1 tbsp oil and reduce heat to medium-low. Sauté the sliced shallot until soft. Pour in the sauce mixture and cook until slightly reduced (1–2 minutes).
6. Glaze Tofu: Increase heat to medium, return the tofu to the pan, and toss until evenly coated. Remove the tofu and set aside, reserving any leftover sauce in the pan.
7. Stir-Fry Broccoli: Turn heat to high in the same pan with the leftover sauce. Add 1 tbsp oil and stir-fry the minced garlic until fragrant (~30 seconds). Add the blanched broccoli and a pinch of salt, tossing quickly until lightly browned (1–2 minutes).
8. Assemble & Serve: Serve the glazed tofu and broccoli over cooked rice. Top with extra sauce and garnish with sliced spring onions, toasted sesame seeds, and chili oil if desired.