Crispy Honey Tofu
This flavorful and satisfying plant-based meal features crispy oven-baked tofu coated in a sweet and savory honey garlic glaze. The sauce is made with soy sauce, fresh garlic, ginger, and a touch of sesame oil for richness and depth.
The tofu is served over hearty brown rice mixed with shiitake mushrooms, peas, and carrots, bringing in earthy umami and a comforting mix of textures. It’s a balanced and nourishing dish that’s simple enough for a weeknight, but tasty enough to impress.
Ingredients
Crispy Honey Garlic Tofu
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1 block (14–16 oz / ~396g) extra-firm tofu, pressed
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2–3 tbsp cornstarch
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(Optional): 1 tsp garlic powder, ½ tsp paprika, ½ tsp salt
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Light spray of avocado or olive oil
Sauce
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¼ cup low-sodium soy sauce
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2 tbsp rice vinegar
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1–2 tbsp honey
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4–5 cloves garlic, minced
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1 tbsp fresh ginger, grated
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½ tsp red pepper flakes (optional, for a kick)
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1 tsp sesame oil
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Garnish: (optional)
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1 tbsp toasted sesame seeds
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2 tbsp sliced green onions
Brown Rice with Peas, Carrots & Shiitake Mushrooms
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1 cup brown rice
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1 ¾ cups water or low-sodium vegetable broth
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½ to ¾ cup frozen peas & carrots mix (no need to thaw!)
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½ cup shiitake mushrooms (fresh or dried & soaked, then sliced)
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1 small garlic clove, minced
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1 tsp low-sodium soy sauce or tamari (optional)
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1 tsp sesame oil (optional)
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Salt and pepper, to taste
Directions
Crispy Honey Garlic Tofu
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Press the tofu like a pro:
Wrap your tofu block in paper towels and place something heavy on top (a skillet works great). Let it chill like that for 30–60 minutes to squeeze out extra moisture—it’s the secret to crispiness! -
Slice and dry:
Cut your tofu into ¾–1 inch cubes. Give them a gentle pat with a paper towel if they’re still damp. -
Coat it up:
In a bowl, toss the tofu cubes with cornstarch and, if you're feeling it, the garlic powder, paprika, and salt. A light mist of oil helps things crisp up nicely in the oven. -
Bake it golden:
Preheat your oven to 400°F (200°C). Spread the tofu on a parchment-lined baking sheet. Bake for 25–30 minutes, flipping halfway through. Want extra crunch? Broil it for the last 1–2 minutes—watch it closely! -
Make that magic sauce:
In a small pan, combine the soy sauce, rice vinegar, honey, garlic, ginger, red pepper flakes (if using), and sesame oil. Let it simmer for 2–3 minutes until it’s fragrant and slightly thickened. -
Glaze it up:
Add the baked tofu to the sauce and toss gently. Let it simmer together for 1–2 minutes until everything is beautifully coated and glossy. -
Garnish & admire:
Top with toasted sesame seeds and green onions. It’s looking fancy already.
Brown Rice with Peas, Carrots & Shiitake Mushrooms
Way 1(short way)
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Cook the rice:
In a pot, bring the brown rice and water or broth to a boil. Reduce to a simmer, cover, and cook for about 40–45 minutes until tender and fluffy. -
Flavor boost time:
During the last 10 minutes of cooking, stir in the frozen peas & carrots, mushrooms, and minced garlic. Let them steam right in the pot with the rice. -
Season to taste:
Once everything's cooked, mix in soy sauce or tamari (if using), sesame oil (for that toasty note), and a pinch of salt and pepper.
Way 2(my way)
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Rinse the rice: Wash the brown rice under cold water until the water runs clear. Drain well.
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Add (mostly) everything to the rice cooker: Put the rinsed rice and water or broth in the rice cooker. Layer the shiitake mushrooms on top, then sprinkle the frozen peas & carrots evenly over everything. Add the minced garlic and stir together.
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Cook: Set your rice cooker to the brown rice setting and start it. When it finishes, let the rice sit with the lid closed for 5–10 minutes to steam.
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After it is finished I like to add my Soy sauce and and sesame oil for that boost of flavor!
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Fluff and serve: Use a fork to gently fluff the rice and veggies together.