One-Pan Honey Garlic Tofu with Broccoli & Cashews

Imagine golden tofu cubes glazed in a sticky, sweet-savory honey garlic sauce, nestled alongside perfectly roasted broccoli and crunchy cashews. This one-pan dish hits all the right notes — it’s comforting, satisfying, and shockingly easy to pull together. It’s the kind of meal that feels like a treat but comes together in a flash, which is exactly what weeknight dinners should be.

Behind the Recipe

This dish came together on one of those hectic evenings when I craved something warm and nourishing, but with minimal cleanup. I had a block of tofu sitting in the fridge, some broccoli looking for a purpose, and a jar of honey just begging to be used. The result was a delightful combination of textures and flavors, all brought together with one glorious, garlicky glaze.

Recipe Origin or Trivia

Tofu has long been a staple in Asian cuisines, particularly in Chinese and Japanese cooking, where it’s appreciated for its versatility and protein-packed goodness. The honey garlic combo is inspired by classic Chinese-American dishes that balance sweet and savory with finesse. Add a handful of cashews for crunch and you’ve got a dish that borrows from tradition while carving its own space at the table.

Why You’ll Love One-Pan Honey Garlic Tofu with Broccoli & Cashews

This dish might just become your new weeknight hero. Here’s why:

Versatile: You can toss in other veggies or swap tofu for tempeh if you prefer. It works with whatever is in your fridge.

Budget-Friendly: Made with pantry staples and affordable produce, this dish delivers big flavor without breaking the bank.

Quick and Easy: Everything cooks in one pan and comes together in about 30 minutes.

Customizable: Adjust the sauce to your taste — make it sweeter, spicier, or add extra garlic if you’re like me.

Crowd-Pleasing: This dish is colorful, packed with flavor, and has a little something for everyone.

Make-Ahead Friendly: The sauce can be prepped ahead, and the tofu can be marinated earlier in the day.

Great for Leftovers: It reheats like a dream, making lunch the next day something to look forward to.

Chef’s Pro Tips for Perfect Results

Cooking tofu can feel intimidating at first, but with these tips, you’ll get that perfect golden crust every time:

1. Press Your Tofu Well: This helps remove excess moisture so the tofu crisps up beautifully in the pan.
2. Use Cornstarch for Crispiness: Lightly tossing the tofu in cornstarch before cooking helps create that irresistible crust.
3. Don’t Overcrowd the Pan: Give your tofu space so it sears, not steams.
4. Toast Your Cashews Separately: A quick toast in a dry pan enhances their nuttiness and prevents sogginess.
5. Add the Sauce Last: Let the tofu and broccoli cook first, then coat everything in the sauce for maximum flavor without overcooking.

Kitchen Tools You’ll Need

You won’t need much, which is the beauty of this dish:

Large Nonstick Skillet or Pan: Essential for getting a good sear on the tofu and cooking everything evenly.

Mixing Bowls: For tossing the tofu and mixing the sauce.

Tongs or Spatula: To flip tofu and stir the broccoli gently without breaking pieces.

Garlic Press or Microplane: To make mincing garlic a breeze.

Measuring Cups and Spoons: For accurate sauce ratios.

Ingredients in One-Pan Honey Garlic Tofu with Broccoli & Cashews

Every ingredient plays a special part in the final dish. Here’s how they all come together:

1. Extra-Firm Tofu: 1 block (about 14 oz) Pressed and cubed, it’s the protein-packed star of the dish.
2. Broccoli Florets: 3 cups Roasted until tender-crisp, adding color and crunch.
3. Raw Cashews: ½ cup Toasted and tossed in at the end for texture and nuttiness.
4. Garlic Cloves: 4, minced The backbone of the sauce with its aromatic depth.
5. Soy Sauce: ¼ cup Adds salty umami that anchors the sweetness.
6. Honey: 3 tablespoons For that glossy, sticky sweetness.
7. Sesame Oil: 1 tablespoon A finishing touch for warm, nutty flavor.
8. Cornstarch: 2 tablespoons Helps the tofu crisp and thickens the sauce.
9. Green Onions: 2 stalks, sliced For a fresh, peppery garnish that wakes up the dish.

Ingredient Substitutions

Make it your own with these swaps:

Tofu: Use tempeh or seitan if preferred.
Honey: Maple syrup or agave for a vegan twist.
Soy Sauce: Coconut aminos or tamari for gluten-free options.
Cashews: Try almonds or peanuts for a different crunch.
Cornstarch: Arrowroot powder works just as well.

Ingredient Spotlight

Tofu: This plant-based protein powerhouse is like a blank canvas that soaks up any flavor you give it. When pressed and pan-seared, it gets crispy on the outside and creamy inside.

Honey: The secret to that caramelized glaze. Its natural sweetness balances the salty soy and the sharp garlic, creating an addictive sauce.

Instructions for Making One-Pan Honey Garlic Tofu with Broccoli & Cashews

Let’s walk through this delicious adventure step by step. It’s easier than you think!

1. Preheat Your Equipment:
   Heat a large nonstick pan over medium heat and lightly coat with oil.
2. Combine Ingredients:
   In a bowl, whisk together soy sauce, honey, minced garlic, and sesame oil. Set aside.
3. Prepare Your Cooking Vessel:
   Toss tofu cubes with cornstarch until lightly coated. Add them to the hot pan in a single layer.
4. Assemble the Dish:
   Cook the tofu for 10 to 12 minutes, flipping occasionally until golden and crisp. Remove from pan. In the same pan, sauté the broccoli with a splash of water until just tender.
5. Cook to Perfection:
   Return tofu to the pan. Pour in the sauce and stir until everything is well coated. Cook for 2 to 3 more minutes until the sauce thickens and clings to the tofu and broccoli.
6. Finishing Touches:
   Stir in toasted cashews and sliced green onions. Toss everything once more to combine.
7. Serve and Enjoy:
   Plate it up warm and enjoy on its own or over rice, noodles, or quinoa.

Texture & Flavor Secrets

What makes this dish so addictive? It’s the mix of textures and flavor contrasts. You get crispy tofu, tender broccoli, and crunchy cashews all in one bite. The sauce is sticky, sweet, savory, and just garlicky enough to keep you coming back for more.

Cooking Tips & Tricks

Here are a few ways to make things even smoother:

• Press tofu for at least 15 minutes to really dry it out.
• Don’t rush the tofu — let each side brown fully before flipping.
• Add a splash of water to the sauce if it gets too thick while cooking.

What to Avoid

A few common slip-ups that are easy to dodge:

• Don’t skip pressing the tofu. It’s essential for that crispy crust.
• Avoid adding the sauce too early. You’ll lose the texture and end up with soggy tofu.
• Don’t overcrowd the pan. Use a large skillet or cook in batches for the best sear.

Nutrition Facts

Servings: 4
Calories per serving: Approximately 350

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can press and cube the tofu ahead of time and store it in the fridge until ready to cook. The sauce can also be pre-mixed and kept in a sealed jar. Leftovers will last in the fridge for up to 4 days and can be reheated in a skillet or microwave. It’s not freezer-friendly due to the tofu texture changing, but it reheats wonderfully fresh.

How to Serve One-Pan Honey Garlic Tofu with Broccoli & Cashews

Serve it over steamed rice, jasmine or brown, or go for noodles or even cauliflower rice. It’s delicious wrapped in lettuce leaves or stuffed in a grain bowl with avocado, cucumbers, and shredded carrots for a colorful lunch.

Creative Leftover Transformations

Turn your leftovers into something new:

• Tofu stir-fry wraps with fresh veggies.
• Stuff into pita with a drizzle of sriracha mayo.
• Add to a salad for a protein punch.
• Mix with rice and make easy fried rice.

Additional Tips

• Sprinkle with sesame seeds before serving for an extra crunch.
• Want heat? Add a dash of chili flakes or sriracha.
• Keep the tofu warm in the oven if serving a crowd in batches.

Make It a Showstopper

Presentation counts! Use a wide, shallow bowl and stack the tofu over a bed of rice. Drizzle with extra sauce, sprinkle with sesame seeds and green onions, and serve with lime wedges on the side for brightness.

Variations to Try

• Spicy Version: Add chili paste or sriracha to the sauce.
• Ginger Garlic: Add grated fresh ginger to the sauce for a zesty punch.
• Veggie Boost: Include snap peas, bell peppers, or mushrooms.
• Citrus Twist: Add orange zest and a splash of juice to the sauce.
• Crunch Upgrade: Use toasted sesame seeds or crushed peanuts instead of cashews.

FAQ’s

Q1: Can I use frozen broccoli?

Yes, just thaw and pat dry before cooking to avoid excess moisture.

Q2: Is this dish gluten-free?

Use tamari instead of soy sauce to make it gluten-free.

Q3: Can I bake the tofu instead?

Absolutely. Bake at 400°F for 25 to 30 minutes, flipping halfway through.

Q4: How do I make it fully vegan?

Swap honey with maple syrup or agave.

Q5: Can I add more veggies?

Yes, bell peppers, carrots, or mushrooms are all great additions.

Q6: Is it spicy?

Nope, but you can spice it up with chili flakes or hot sauce.

Q7: Can I make the sauce ahead of time?

Yes, it keeps well for up to 5 days in the fridge.

Q8: What’s the best tofu to use?

Extra-firm tofu holds its shape and crisps up best.

Q9: Will it get soggy if I meal prep?

Store the sauce separately or add a splash of water when reheating to keep it fresh.

Q10: Can I use a different nut?

Sure, almonds, peanuts, or even sunflower seeds work fine.

Conclusion

This One-Pan Honey Garlic Tofu with Broccoli and Cashews is one of those meals you’ll crave again and again. It’s easy, flavorful, and has that perfect mix of crispy, saucy, and fresh. Whether you’re cooking for yourself or feeding a hungry crowd, this dish delivers every time. Trust me, it’s worth every bite.

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