Spicy Honey Garlic Tofu Stir-Fry

Name: Spicy Honey Garlic Tofu Stir-Fry
Cook time: 15 min
Yield: 4 servings
Ingredients: 200 g jasmine rice rinsed; 300 ml water for rice; 1 g salt for rice and seasoning the stir-fry; 30 g honey for sauce; 45 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 10 g chili paste for sauce; 5 ml toasted sesame oil for sauce; 15 g garlic minced; 10 g fresh ginger grated; 60 ml water for sauce; 400 g extra-firm tofu pressed and cut into 2 cm cubes; 20 g cornstarch for coating tofu; 2 g salt for rice and seasoning the stir-fry; 20 ml neutral oil divided; 10 ml neutral oil divided; 300 g bell peppers thinly sliced, mixed colors; 300 g broccoli florets cut into bite-size florets; 20 g scallions thinly sliced for garnish; 8 g sesame seeds for garnish

Crispy-edged tofu is browned first, then tossed with bell peppers and broccoli in a honey-soy sauce sharpened with vinegar, garlic, and chili. The dish finishes over rice for a complete 30-minute main course.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

200 g jasmine rice rinsed
300 ml water for rice
1 g salt for rice and seasoning the stir-fry
30 g honey for sauce
45 ml soy sauce for sauce
15 ml rice vinegar for sauce
10 g chili paste for sauce
5 ml toasted sesame oil for sauce
15 g garlic minced
10 g fresh ginger grated
60 ml water for sauce
400 g extra-firm tofu pressed and cut into 2 cm cubes
20 g cornstarch for coating tofu
2 g salt for rice and seasoning the stir-fry
20 ml neutral oil divided
10 ml neutral oil divided
300 g bell peppers thinly sliced, mixed colors
300 g broccoli florets cut into bite-size florets
20 g scallions thinly sliced for garnish
8 g sesame seeds for garnish

Instructions

Cook the rice: combine the rinsed jasmine rice, 300 ml water, and 1 g salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from heat and rest covered for 5 minutes. Rice is tender, water is absorbed, and the pot rests covered with no visible liquid.
While the rice cooks, mix the sauce in a small bowl: honey, soy sauce, rice vinegar, chili paste, toasted sesame oil, minced garlic, grated ginger, and 60 ml water. Stir until smooth. Sauce looks evenly combined and the honey is fully dispersed.
Toss the tofu with cornstarch and the remaining 2 g salt until lightly coated. Tofu cubes look dry on the outside with a thin, even starch coating.
Heat 20 ml neutral oil in a large wok or 30 cm skillet over medium-high heat. Add the tofu in a single layer and stir-fry for 6 to 8 minutes, turning occasionally, until golden on most sides and crisp at the edges. Transfer to a plate. Tofu is golden and crisp outside with a firm center, not mushy.
Add the remaining 10 ml neutral oil to the same pan. Stir-fry the bell peppers and broccoli for 3 to 4 minutes until bright and crisp-tender. Add the sauce and cook for 1 to 2 minutes until bubbling and lightly thickened. Vegetables are vivid and slightly softened; sauce lightly coats the pan and vegetables.
Return the tofu to the pan and toss for 1 minute until coated in the sauce and heated through. Divide the rice among bowls, spoon the stir-fry over the top, and finish with scallions and sesame seeds if using. The tofu is glazed, the rice is hot, and the garnish is fresh and fragrant.