Honey Garlic Tofu & Broccoli

Name: Honey Garlic Tofu & Broccoli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian
Ingredients: 450g (16oz) block firm tofu; 2 tablespoons tapioca flour; Avocado oil spray; 450g (1lb) broccoli florets; Salt + pepper; 1 tablespoon sesame seeds; Sliced spring onions (green onions); Rice or quinoa, to serve; 1/3 cup reduced sodium soy sauce or tamari; 3 tablespoons honey*; 4 cloves garlic, minced; 1 teaspoon tapioca flour; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 2 tablespoons water

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This 20-minute honey garlic tofu is an easy vegetarian sheet pan meal. Crispy baked tofu is tossed in a delicious honey, garlic soy sauce, served with roasted broccoli and rice.

Honey garlic tofu in a bowl with roasted broccoli and rice. Sesame seeds and sheet pan on the side.

Tofu is one of my favourite plant-based proteins because of its versatility. It can be prepared in endless amounts of ways, and pretty much takes on any flavour you give it!

This sheet pan honey garlic tofu is such an easy weeknight meal with little hands on time. Tofu gets tossed in tapioca flour and baked in the oven so that the outsides get nice and crispy along with some broccoli. While the tofu and veggies bake, the honey garlic sauce is simmered on the stovetop. Serve with your favourite grain and you have the perfect meatless meal.

Honey garlic tofu in a bowl with a fork, roasted broccoli and rice.

Ingredients you’ll need

All you need to make this easy tofu recipe are 9 simple ingredients:

Tofu: Since you want the tofu cubes to hold their shape, make sure to use extra firm.
Soy sauce: The base for the honey garlic sauce. I prefer to use low-sodium because it is less salty.
Honey: adds sweetness. If you want to make the sauce vegan, you can substitute golden syrup or agave although the flavour won’t be the same.
Rice vinegar: It’s made from fermented rice and adds a mild acidity.
Garlic is key to the sauce, so I include 4 minced garlic cloves!
Tapioca flour/ arrowroot starch: is used to add a nice crispy layer around the tofu. and helps thicken the sauce into a rich, silky consistency.
Broccoli: my roasted veggie of choice, but you can use another vegetable if preferred.
Oil: We toss the broccoli in a little avocado oil before adding it to the baking sheet with the tofu.
Toasted sesame oil: This is optional but adds depth of flavour to the sauce.
Salt & pepper
Spring onions (scallions): Garnish with sliced green onions for a yummy oniony flavour.
Sesame seeds are a nutty final garnish.

Complete list of ingredients and amounts is located on the recipe card below.

Ingredients shown to make honey garlic tofu and broccoli.

Modifications & ingredient swaps

Gluten free: Swap regular soy sauce for a certified gluten-free tamari or coconut aminos. Tapioca/ arrowroot starch is naturally gluten-free, but if you need to follow a strict gluten-free diet, be sure to check label.
Instead of baking the tofu, you can cook it in an air fryer if preferred.
Flour: While I do recommend using tapioca flour, you can also use cornstarch, potato starch or regular flour to coat the tofu.
Vegetables: I like broccoli in this recipe but zucchini, asparagus, boy choy or green beans can be used instead.

How to make honey garlic tofu

Preheat the oven to 180C/ 400F. Grease a sheet pan with avocado oil.

Prep the tofu. Cut the tofu into 1 inch cubes then press between two kitchen towels to absorb some moisture. Toss in a bowl with the tapioca flour to coat each piece.

Bake the tofu. Arrange the cubes on the sheet pan in a single layer. Cook for 10-12 minutes until it turns lightly golden.

Tofu cubes coated in tapioca flour on baking tray.

Make the sauce. While the tofu is baking, whisk the soy sauce, water, honey, rice wine vinegar, garlic and tapioca flour in a small pot. Simmer for a couple minutes, until the sauce thickens slightly.

Add broccoli. Spray the broccoli with oil, toss in salt and pepper. Flip over the tofu and push to one side of the pan. Add the broccoli to the other side, then roast for a further 10 minutes until the broccoli is bright green and crisp and the tofu is lightly golden brown on the other side.

Baked tofu and seasoned broccoli on a pan.

Tofu coated in honey garlic sauce with sesame seeds and broccoli on a pan.

Pour half the honey garlic sauce over the tofu and broccoli, stirring everything around so it’s all coated.

Garnish with sliced green onions and sesame seeds, serve over rice and enjoy!

Serving suggestions

With tofu, the vegetables and rice makes it feel like a complete meal. If you are looking for a salad, try this Asian inspired sesame carrot & cucumber salad or this edamame crunch salad with ginger peanut dressing.

Honey garlic tofu in a bowl with roasted broccoli and rice. Sheet pan on the side.

How to store

Store leftover honey garlic tofu and broccoli in an airtight container in the fridge up to 4 days. You can rewarm them in the microwave or eat cold on a salad. Store leftover sauce in a jar for up to 2 weeks. In the fridge. It’s so tasty on roasted vegetables, chicken or pretty much any protein!

Recipe FAQ's

What’s the best type of tofu to use?

Extra-firm tofu has the least amount of liquid so is best for this recipe. Pressing the tofu to remove as much liquid as possible and coating it in tapioca flour will result in crispy tofu.

Will this recipe work with another protein?

Yes, you can use almost any other protein in this recipe, with the note that they may need to be prepared differently. Chicken, tempeh and fish all work great.

Can I make this recipe in advance?

Yes! This dish can be made in advance, however, it’s best made right before serving so the tofu stays crispy.

Honey garlic tofu in a bowl mixed up with roasted broccoli and rice.

Other tofu recipes

Pineapple Tofu Stir Fry

Thai Basil Tofu Stir Fry

Crispy Blackened Tofu Tacos with Creamy Slaw

Lemon Pepper Tofu Lettuce Wraps

If you try this honey garlic tofu recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.