The sauce in this easy honey garlic tofu recipe simmers in minutes on the stove while the tofu bakes on a sheet pan in the oven. Serve it with roasted broccoli and brown rice.
There are so many reasons to love tofu. One of the best things might be its lack of flavor. I know that sounds confusing. But tofu is the perfect blank canvas for vegetarian and vegan meals. It gives you an opportunity to use all sorts of seasonings and make a sauce or marinade.
When you bake tofu and vegetables in the oven, you can take advantage of that time to whip up a super quick and simple stovetop sauce, which is what I do with this honey garlic tofu. The recipe intentionally makes more sauce than you need. So there is plenty for serving on the side for dipping and maybe even a side or main dish for another dinner.
Sheet pan meals are what we all need during the week to get food on the table while doing a million other things at once. Baking tofu may take longer than a stir fry, but you can be a little more hands-off, a major plus for an easy recipe.
This is what you need:
Before you start cooking, you need to press the excess moisture out of the tofu. When you open the package, you will find the block sitting in water.
First, pat the tofu with a towel. Then wrap it in a fresh dry towel, put it on a plate and stack a heavy object on top of it like a cutting board or cast iron skillet.
Of course, no gadget is required to do this, but if you do cook with tofu a lot like I do, I recommend buying a tofu press. Then you can put the block into the press and stash it in the fridge. The liquid that’s pressed out ends up in a basin. It doesn’t take up much storage space, and it’s very convenient.
With tofu, vegetables and rice, it feels like a really complete meal. If you are looking for a salad, try this cucumber carrot salad with peanut dressing or this cabbage salad with red peppers and almond ginger vinaigrette.
Store leftovers in an airtight container in the fridge up to 4 days. You can rewarm them in the microwave, but I also like to eat this dish cold straight from the refrigerator.
You will likely have leftover sauce. It’s so tasty on pretty much any roasted vegetables. Also, my husband is a big fan of it stirred into shredded or sliced chicken.
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