Honey Garlic Glazed Tofu with Broccoli

Name: Honey Garlic Glazed Tofu with Broccoli
Cook time: 15 min
Yield: 4 servings
Ingredients: 450 g firm tofu pressed and cut into 2 cm cubes; 20 g cornstarch; 1 g salt divided; 45 g honey; 45 ml soy sauce; 15 ml rice vinegar; 60 ml water divided; 5 ml toasted sesame oil; 5 g fresh ginger finely grated; 8 g garlic finely minced; 30 ml water divided; 400 g broccoli florets cut into bite-size florets; 2 g salt divided; 20 ml neutral oil divided; 10 ml neutral oil divided; 7 g garlic finely minced; 6 g toasted sesame seeds for garnish; 20 g scallions thinly sliced for garnish

Golden cornstarch-coated tofu is pan-fried until crisp, then tossed in a glossy honey garlic sauce and served alongside simply steamed broccoli. The tofu remains the featured protein, while the broccoli provides a tender-green contrast and a clean finish.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

450 g firm tofu pressed and cut into 2 cm cubes
20 g cornstarch
1 g salt divided
45 g honey
45 ml soy sauce
15 ml rice vinegar
60 ml water divided
5 ml toasted sesame oil
5 g fresh ginger finely grated
8 g garlic finely minced
30 ml water divided
400 g broccoli florets cut into bite-size florets
2 g salt divided
20 ml neutral oil divided
10 ml neutral oil divided
7 g garlic finely minced
6 g toasted sesame seeds for garnish
20 g scallions thinly sliced for garnish

Instructions

Pat the tofu dry, then toss it with the cornstarch and 1 g of the salt until evenly coated. Whisk together the honey, soy sauce, rice vinegar, 60 ml of the water, sesame oil, ginger, and half of the garlic in a small bowl. The tofu is evenly dusted and the sauce is smooth with no visible lumps.
Bring the remaining 30 ml of water to a simmer in the saucepan. Add the broccoli and the remaining 2 g of salt, cover, and steam until bright green and just tender, then transfer to a serving plate. The broccoli is vivid green and can be pierced with a fork but still has a slight bite.
Heat 20 ml of the neutral oil in the skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until deeply golden and crisp on multiple sides, then transfer to a plate. The tofu has a crisp browned crust and releases from the pan easily.
Add the remaining 10 ml of neutral oil to the same skillet. Stir in the remaining garlic and cook for about 15 seconds, then add the sauce mixture and simmer until glossy and slightly thickened. Return the tofu to the skillet and toss to coat, then spoon over the broccoli. The sauce clings to the tofu in a shiny layer and lightly coats the broccoli.
Finish with the sesame seeds and, if using, the scallions, then serve immediately while the tofu is crisp. The dish is hot, glossy, and the garnishes are fresh and visible.