Crispy Honey Garlic Tofu with Garlic Lemon Broccoli
Let’s be real—when I first tried tofu, I wasn’t impressed. It was bland, spongy, and didn’t have the satisfying bite I craved. But once I learned the secret to crispy, flavor-packed tofu, everything changed. The key? Press it, crisp it, and coat it in a bold, sticky sauce!
That’s exactly what we’re doing today with this Crispy Honey Garlic Tofu with Garlic Lemon Broccoli. This dish is sweet, savory, garlicky, and packed with plant-based protein. Plus, it pairs perfectly with fresh, zesty broccoli for a balanced meal that’s delicious and nutritious.
If you’ve ever struggled to make tofu taste amazing, this recipe will change your mind! Let’s get cooking.
Why You’ll Love This Recipe
High-Protein & Plant-Based – Tofu is a great source of protein and keeps you full.
Crispy & Flavorful – Cornstarch creates a crunchy crust that soaks up the sauce.
Quick & Easy – Ready in 30 minutes, making it perfect for busy nights.
Healthy & Delicious – Packed with nutrients while being completely crave-worthy.
Ingredients
For the Crispy Honey Garlic Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch (or arrowroot powder)
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil or avocado oil (for frying)
For the Honey Garlic Sauce:
- 2 tbsp maple syrup or agave nectar(honey alternative)
- 2 tbsp soy sauce or tamari
- 2 cloves garlic, minced
- 1 tsp grated ginger (optional)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch + 2 tbsp water (to thicken)
For the Garlic Lemon Broccoli:
- 1 large head broccoli, cut into florets
- 1 tbsp vegan butter or olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
For Garnish:
- Sesame seeds
- Sliced green onions
- Red pepper flakes (optional)
Instructions
1. Prepare & Cook the Tofu
- Press the tofu for at least 15 minutes to remove excess moisture.
- Cut the tofu into bite-sized cubes and toss with soy sauce and cornstarch until coated.
- Heat oil in a pan over medium-high heat and pan-fry tofu for 3-4 minutes per side, until crispy and golden brown. Remove and set aside.
2. Make the Honey Garlic Sauce
- In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
- Stir in maple syrup, soy sauce, rice vinegar, and sesame oil. Simmer for 1-2 minutes.
- Mix cornstarch and water, then pour into the sauce. Stir until thickened.
- Add the crispy tofu back in and toss until well coated.
3. Make the Garlic Lemon Broccoli
- Steam broccoli for 4-5 minutes, until tender but still vibrant green.
- In a small pan, heat vegan butter and sauté garlic for 30 seconds.
- Stir in lemon juice, zest, salt, and pepper. Pour over steamed broccoli and toss to coat.
4. Plate & Serve
- Serve the crispy honey garlic tofu with the garlic lemon broccoli over steamed rice or quinoa.
- Garnish with sesame seeds, green onions, and red pepper flakes.
- Enjoy your flavor-packed, high-protein vegan meal!
The Nutritional Benefits of This Dish
This meal isn’t just delicious—it’s packed with nutrients your body will love!
Broccoli – Loaded with fiber, Vitamin C, and antioxidants that support immunity.
Lemon – Helps with digestion and adds a boost of Vitamin C.
Tofu – A high-protein, plant-based powerhouse rich in iron and calcium.
Maple Syrup (Honey Alternative) – Provides natural sweetness without refined sugar.
Eating plant-based doesn’t mean sacrificing flavor or satisfaction—this meal proves you can have it all!
Tips & Variations
Make it extra crispy – Air-fry tofu at 400°F for 15 minutes, shaking halfway.
Want a gluten-free version? Use tamari instead of soy sauce.
More veggies? Add bell peppers, mushrooms, or carrots to the stir-fry.
Prefer oven-baked tofu? Bake at 425°F for 20-25 minutes, flipping halfway.
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Ingredients
For the Crispy Honey Garlic Tofu:
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch or arrowroot powder
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil or avocado oil for frying
For the Honey Garlic Sauce:
- 2 tbsp maple syrup or agave nectar honey alternative
- 2 tbsp soy sauce or tamari
- 2 cloves garlic minced
- 1 tsp grated ginger optional
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch + 2 tbsp water to thicken
For the Garlic Lemon Broccoli:
- 1 large head broccoli cut into florets
- 1 tbsp vegan butter or olive oil
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional, for heat
For Garnish:
- Sesame seeds
- Sliced green onions
- Red pepper flakes optional
Instructions
Prepare & Cook the Tofu
- Press the tofu for at least 15 minutes to remove excess moisture.
- Cut the tofu into bite-sized cubes and toss with soy sauce and cornstarch until coated.
- Heat oil in a pan over medium-high heat and pan-fry tofu for 3-4 minutes per side, until crispy and golden brown. Remove and set aside.
Make the Honey Garlic Sauce
- In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
- Stir in maple syrup, soy sauce, rice vinegar, and sesame oil. Simmer for 1-2 minutes.
- Mix cornstarch and water, then pour into the sauce. Stir until thickened.
- Add the crispy tofu back in and toss until well coated.
Make the Garlic Lemon Broccoli
- Steam broccoli for 4-5 minutes, until tender but still vibrant green.
- In a small pan, heat vegan butter and sauté garlic for 30 seconds.
- Stir in lemon juice, zest, salt, and pepper. Pour over steamed broccoli and toss to coat.
Plate & Serve
- Serve the crispy honey garlic tofu with the garlic lemon broccoli over steamed rice or quinoa.
- Garnish with sesame seeds, green onions, and red pepper flakes.
- Enjoy your flavor-packed, high-protein vegan meal!
Notes
Tips & Variations
Make it extra crispy – Air-fry tofu at 400°F for 15 minutes, shaking halfway.
Want a gluten-free version? Use tamari instead of soy sauce.
More veggies? Add bell peppers, mushrooms, or carrots to the stir-fry.
Prefer oven-baked tofu? Bake at 425°F for 20-25 minutes, flipping halfway.