Description
Crispy tofu glazed in a sticky honey garlic sauce, paired with tender broccoli and toasted cashews, all made in one pan for a quick and flavorful dinner.
Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 3 cups broccoli florets
- 1/2 cup raw cashews
- 4 garlic cloves, minced
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 2 green onions, sliced
Instructions
- Heat a large nonstick pan over medium heat and lightly coat with oil.
- In a bowl, whisk together soy sauce, honey, minced garlic, and sesame oil. Set aside.
- Toss tofu cubes with cornstarch until lightly coated. Add them to the hot pan in a single layer.
- 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.
- 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.
- Stir in toasted cashews and sliced green onions. Toss everything once more to combine.
- Plate it up warm and enjoy on its own or over rice, noodles, or quinoa.
Notes
- Press tofu ahead of time for the best texture.
- Customize the sauce by adding chili flakes or ginger.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 9g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
Keywords: honey garlic tofu, one-pan tofu recipe, vegetarian dinner, tofu and broccoli, cashew tofu stir fry