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.