Crispy Honey Garlic Tofu with Coconut Rice
I made this recipe on a whim last week by tweaking a few old recipes, and we were BLOWN away. Safe to say this is by far our new favourite dinner! It’s a filling, comforting, and super flavourful plant-based meal that tastes like it’s from a restaurant. Truly!
I love this crispy honey garlic tofu because it’s:
Made with just a few simple ingredients
Super saucy & garlicky
Plant-based & gluten-free
Paired with creamy coconut rice for extra flavour
I use my tried-and-true method of making crispy tofu in the air fryer and it’s perfect every single time. If you don’t have an air fryer, feel free to bake it in the oven instead, it’ll just take 10 minutes longer!
Hope you make this and love it. I also posted a reel on my Instagram showing the process. Enjoy!
Crispy Honey Garlic Tofu with Coconut Rice
Ingredients
1 block extra firm tofu, pressed for 15 mins to remove excess moisture
¼ tsp sea salt
¼ tsp garlic powder
2 tbsp sesame oil, divided
2 tbsp cornstarch, divided
¼ cup + 1 tbsp tamari or soy sauce, divided
2 ½ tbsp honey (or maple syrup if vegan)
2 tbsp rice vinegar
2 tbsp water
3 cloves garlic, minced
Veggies of choice, chopped small (I used broccoli + king oyster mushrooms)
1 cup calrose or jasmine rice, rinsed
1 cup full-fat coconut milk (from a can) + ½ cup water
Sesame seeds for serving
Method
Preheat your air fryer or oven to 400 degrees.
Tear your tofu into 1-inch chunks and place in a bowl. Sprinkle with the salt and garlic powder, then toss with 1 tbsp tamari and 1 tbsp sesame oil until evenly coated. Add 1 tbsp cornstarch and toss until all the tofu pieces are coated. Bake in the air fryer for 16-18 mins or the oven for 25-30 minutes, flipping the pieces halfway through until golden brown.
In the meantime, whisk together your sauce ingredients: the remaining 1 tbsp sesame oil and 1 tbsp cornstarch, plus the ¼ cup tamari, honey, rice vinegar, water and minced garlic. Set aside.
Cook your coconut rice by bringing the rice, coconut milk, water and a big pinch of salt to a boil in a saucepan. Once boiling, cover and reduce the heat to low, then let it cook for 15 minutes. Remove from the heat and let the rice stand with the lid on for 10 minutes before fluffing with a fork.
In a large skillet, cook your veggies until slightly tender and browned (do it in batches if needed) - this took about 6-8 minutes for me.
Once the tofu is cooked and crispy, reduce heat to low in your skillet (with the veggies still in it) and add the tofu pieces. Pour in your sauce and stir over low heat until it is reduced and thickened, about 2 minutes.
Serve crispy honey garlic tofu and veggie mixture over portions of coconut rice and top with sesame seeds and a squeeze of lime if desired!
Makes 2 large or 4 smaller portions
