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- 1 block firm tofu, pressed and cubed - 2 tablespoons honey - 3 garlic cloves, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 cup snap peas - 2 green onions, sliced - 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening) - Cooked jasmine rice or quinoa, for serving - Sesame seeds for garnish These main ingredients create a sweet and savory dish. Firm tofu works best because it holds its shape well. Honey gives a nice sweetness, balanced by soy sauce's saltiness. Garlic adds depth and flavor. You can add more veggies like carrots or bok choy. Try mushrooms for a meaty texture. You can swap honey for maple syrup if you want a vegan option. If you like heat, add red pepper flakes or sriracha to the sauce. For a finishing touch, sprinkle sesame seeds on top. Chopped cilantro or fresh herbs add color and flavor. You can also drizzle a little extra honey for sweetness. These garnishes not only look great but enhance the taste too. This mix of ingredients makes the dish both simple and flavorful. You can adjust it based on what you like or have at home. Happy cooking! To begin, I drain the tofu. Pressing it removes extra moisture. This step is key for a nice texture. Cut the tofu into bite-sized cubes. The size matters for even cooking. Heat 1 tablespoon of sesame oil in a large skillet. Use medium heat for best results. Add the cubed tofu. Cook for 5 to 7 minutes. Turn the tofu occasionally. You want it golden brown on all sides. Once done, remove the tofu and set it aside. In the same skillet, add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry these for 3 to 4 minutes. The vegetables should stay vibrant and tender-crisp. This keeps the flavors fresh and bright. In a small bowl, whisk together honey, minced garlic, and soy sauce. This sauce brings flavor to the dish. Pour it over the sautéed vegetables in the skillet. Stir well to combine everything. Now, add the cooked tofu back into the skillet. Mix everything gently. Ensure the tofu and vegetables are well coated with the sauce. If you want a thicker sauce, add the cornstarch mixture. Cook for 1 to 2 minutes until it thickens. Remove the skillet from heat. Toss in the sliced green onions. Serve this dish hot over jasmine rice or quinoa. For a nice touch, sprinkle sesame seeds on top. This adds texture and flavor to your meal. Tofu has a lot of water. Pressing it helps to remove this water. This step makes the tofu soak up flavors well. To press tofu, wrap it in a clean kitchen towel. Place a heavy object on top, like a frying pan. Let it sit for at least 15 minutes. The longer you press, the firmer it gets. This leads to better texture and flavor in your stir fry. You can tweak this recipe to fit your taste. If you don't have honey, maple syrup is a great choice. For soy sauce, use tamari if you need a gluten-free option. You can swap out vegetables too! Try carrots, zucchini, or mushrooms. Each will add a new twist to your dish. If you want extra spice, add some red pepper flakes. Crispy tofu takes just a few simple tricks. After pressing, make sure to cube the tofu evenly. This helps it cook at the same rate. Use a hot skillet and don’t crowd the pan. Too much tofu at once will steam it. Cook it in batches if needed. Once you get that golden brown color, it’s perfect for your stir fry! {{image_2}} You can boost the nutrition of your stir fry by adding more vegetables. Try adding carrots, zucchini, or mushrooms. Each vegetable brings its own flavor and texture. You can also mix in baby corn or bok choy for extra crunch. Just make sure to cut them into small pieces for even cooking. Stir-frying these veggies will keep them vibrant and tasty. If you want to add more protein, consider chicken or shrimp. Both pair well with the honey garlic sauce. Cut chicken or shrimp into bite-sized pieces. Cook them first in the skillet until they are done. Then, follow the same steps for adding vegetables and sauce. This way, you keep the dish simple while adding a protein boost. You can tweak the sweetness of the sauce to fit your taste. If you like it sweeter, add more honey or use maple syrup. For a tangy twist, add some rice vinegar or lime juice. This will brighten the flavors. If you enjoy heat, toss in some red pepper flakes or a splash of sriracha. Adjust these ingredients little by little to find your perfect balance. After you enjoy your honey garlic tofu stir fry, store leftovers in an airtight container. Make sure to cool it completely before sealing. This helps keep the flavors fresh. Leftover stir fry can last in the fridge for up to three days. If you want to make it last longer, consider freezing it. When you're ready to enjoy your leftovers, reheat them in a skillet. Place the stir fry on medium heat. Stir occasionally until it gets hot. You can also use a microwave. Just cover the bowl and heat for one to two minutes. Stir halfway through to ensure even warming. If the tofu seems dry, add a splash of water or soy sauce. To freeze, place the cooled stir fry in a freezer-safe bag. Remove as much air as you can before sealing. Label the bag with the date. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Then, reheat as usual for a quick and tasty meal. Yes, this dish is almost vegan. Just replace honey with maple syrup or agave nectar. This swap keeps the sweet taste without using animal products. You can enjoy the same great flavor while keeping it plant-based. I love serving this stir fry over cooked jasmine rice or quinoa. Both options soak up the flavorful sauce well. You can also add a side of steamed vegetables or a crisp salad for extra crunch. To add spice, include red pepper flakes or sriracha to the sauce. Start with just a little and taste as you go. If you want less heat, avoid spicy ingredients and stick to the honey and garlic for sweet flavor. I recommend using firm or extra-firm tofu. This type holds its shape well during cooking. Soft tofu breaks apart easily, making it less ideal for stir fry. Honey Garlic Tofu lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it gently in a skillet or microwave before serving. This blog post showed you how to make Honey Garlic Tofu Stir Fry. We covered the main and optional ingredients, plus helpful garnishes. I explained steps for preparing tofu, cooking it, and making the honey garlic sauce. You learned tips for pressing tofu and ways to vary the dish. I also shared storage tips and answered common questions. Now, you have the tools to create a tasty meal that fits your needs. Enjoy making this simple and delicious dish!

Honey Garlic Tofu Stir Fry

Discover the deliciousness of Honey Garlic Tofu Stir Fry! This easy recipe features tender tofu and colorful veggies coated in a sweet and savory sauce, making it perfect for a quick weeknight dinner. Ready in just 30 minutes and packed with flavor, it's sure to please everyone at the table. Click through to explore this delightful recipe and elevate your cooking with this tasty, healthy dish!
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Ingredients
  

1 block firm tofu, pressed and cubed

2 tablespoons honey

3 garlic cloves, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 cup snap peas

2 green onions, sliced

1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Cooked jasmine rice or quinoa, for serving

Sesame seeds for garnish

Instructions
 

Prepare the Tofu: Begin by draining the tofu and pressing it to remove excess moisture. Cut it into bite-sized cubes.

    Cook the Tofu: In a large nonstick skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the cubed tofu and cook for about 5-7 minutes, turning occasionally, until the tofu is golden brown on all sides. Remove the tofu from the skillet and set aside.

      Stir-Fry Vegetables: In the same skillet, add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes or until the vegetables are vibrant and tender-crisp.

        Make the Sauce: In a small bowl, whisk together honey, minced garlic, and soy sauce. Pour this mixture over the sautéed vegetables in the skillet, stirring to combine.

          Return Tofu to Skillet: Add the cooked tofu back into the skillet with the vegetables. Stir everything together to ensure the tofu and vegetables are well coated with the sauce. If desired, add the cornstarch mixture to thicken the sauce, cooking for an additional 1-2 minutes until it reaches your preferred consistency.

            Finish and Serve: Remove from heat and toss in the sliced green onions. Serve hot over a bed of jasmine rice or quinoa, sprinkling sesame seeds on top for garnish.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4