Crispy Spicy Honey Garlic Tofu Recipe

This crispy spicy honey garlic tofu with broccoli is truly better than takeout! Cornstarch-coated tofu is panfried, tossed with steamed broccoli, and drizzled in the most delicious honey garlic sauce.

Recipe by: Marzia Aziz of @littlespicejar

Product Featured: Premier™ Hard-Anodized Nonstick Cookware

INGREDIENTS

Stir Fry:

• 1 (16-oz) block firm/extra-firm tofu
• 1 1/2 tbsp cornstarch
• 1/2 tsp garlic powder 
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 to 3 tbsp avocado oil
• 5 cloves garlic, minced
• 1 (12-oz) bag broccoli florets, steamed
• 1/2 tsp toasted sesame seeds
• Prepared rice, for serving

Honey Garlic Sauce:

• 3 tbsp low-sodium soy sauce
• 1/4 cup honey
• 1 tsp apple cider vinegar
• 1 tsp cornstarch
• 1 tsp red pepper flakes (use less for less heat)

INSTRUCTIONS

1. Remove the tofu from the packaging and remove excess moisture using a tofu press or wrap in between a kitchen towel and place between two plates with cans on top as weights. Allow the tofu to release moisture for 15 to 20 minutes before using it in the recipe. Once dry, cube the tofu into 1-inch pieces.
2. Add cornstarch, garlic powder, salt, and pepper to a zip-top bag, close, and toss to combine. Add the tofu, close, and toss until the tofu is coated in the cornstarch mixture.
3. In a measuring cup, whisk together the soy sauce, honey, apple cider vinegar, cornstarch, and red pepper flakes, along with 1 tablespoon of water. Set aside for now.
4. Heat a 3-quart nonstick sauté pan over medium-high heat, add 2 tablespoons of the avocado oil and swirl to coat the pan. When hot, add the cubed tofu and let fry for 6 to 7 minutes. Flip the tofu as needed to brown all sides evenly. 
5. If the pan is dry, add a drizzle of oil. Sauté the garlic in the oil and toss it with the tofu for 15 seconds. Add the steamed broccoli to the skillet and toss the ingredients together. Stir the sauce, then drizzle it over the tofu and broccoli and toss to combine. Let the sauce thicken for 30 to 60 seconds before sprinkling with sesame seeds. Serve warm with rice.

Notes:

• Chicken instead of tofu: Use boneless, skinless chicken cut into small 1-inch pieces. Toss it in the cornstarch mixture the same way and panfry until the chicken cooks all the way through, about 7 to 9 minutes.