Honey Garlic Tofu with Coconut Rice
If you loved the maple cider tofu from my last grocery series, I know you’re going to love this one. Cut down on total time by serving with regular rice but I really encourage you to make the coconut rice — I’ll even go as far to say that you’ll never want to eat your rice another way again!
Honey Garlic Tofu with Coconut Rice Ingredient Notes
Firm Tofu: Tofu acts as a blank canvas in this dish, soaking up the honey garlic sauce for a rich, savory-sweet flavor. When baked, it develops a crispy exterior while staying soft and chewy inside. It’s a great source of plant-based protein and a staple in vegetarian meals. Pressing the tofu helps it absorb more flavor and crisp up better in the oven.
Coconut Milk: Creamy and subtly sweet, coconut milk transforms plain rice into a rich and fragrant side that perfectly balances the bold tofu. It adds depth and a tropical twist that elevates the entire dish. The fat content gives the rice a velvety texture. Combined with lime juice, it’s both comforting and refreshing.
Garlic: Fresh garlic gives the sauce its bold punch, adding depth and a savory sharpness that contrasts beautifully with the honey. Grated finely, it melts into the sauce and infuses it with intense flavor. It’s the backbone of the honey garlic glaze, making it aromatic and crave-worthy. Garlic also brings a subtle heat that rounds out the sweetness.
Honey: Honey adds the perfect amount of natural sweetness to the garlic sauce, balancing the saltiness of the coconut aminos. When heated, it helps the sauce caramelize slightly, clinging to each tofu cube. Its thick, sticky consistency makes the glaze glossy and satisfying. The sweet-savory combo is key to what makes this dish irresistible.
Honey Garlic Tofu with Coconut Rice
4
servings30
minutes35
minutesIf you loved the maple cider tofu from my last grocery series, I know you’re going to love this one! Cut down on total time by serving with regular rice but I really encourage you to make the coconut rice — I’ll even go as far to say that you’ll never want to eat your rice another way again!
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Ingredients
- for the tofu
14 ounces block firm tofu
1 tablespoon coconut aminos (or low-sodium soy sauce/tamari)
1 tablespoon olive oil
1 tablespoon tapioca flour, arrowroot starch, or cornstarch
thinly sliced green onion, for garnish
- for the coconut rice
13.5 ounce can coconut milk (1 1/2 cups)
2/3 cup water
1/2 teaspoon kosher salt
1 cup jasmine rice, rinsed
juice of 1 lime
- for the honey garlic sauce
1/3 cup coconut aminos, or low-sodium soy sauce
3 tablespoons water
2 tablespoons honey
5 garlic cloves, peeled and finely minced or grated
2 teaspoons tapioca flour, arrowroot starch, or cornstarch
Directions
- Press the tofu: Wrap the tofu block in paper towels or a clean kitchen towel, place on a cutting board, and place a heavy object on top, like a heavy bottom pan, for 20 minutes (or use a tofu press).
- Preheat the oven to 400F and line a sheet pan with parchment paper.
- Cut the pressed tofu block into even 1/2-inch cubes, then transfer to a large bowl. Add the coconut aminos, olive oil, and tapioca flour and toss to coat. Transfer the tofu to the prepared sheet pan and spread in one even layer. Bake until crispy and golden, 22 to 25 minutes.
- Meanwhile, make the coconut rice: in a sauce pan over medium-high heat bring the coconut milk, water, and salt to a gentle boil. Once boiling gently, reduce the heat to medium-low and stir in the rice. Cover the pot and cook until the rice is fluffy and liquid is mostly absorbed, 13 to 15 minutes. If the liquid continues boiling too high, reduce the heat to low. Stir once halfway through to prevent sticking, if needed. Once cooked, add the lime juice and mix with a spatula to combine.
- Meanwhile, prepare the sauce: whisk all of the sauce ingredients in a small bowl until evenly combined. Transfer the sauce to a non stick skillet over medium heat and bring to a simmer. Stir constantly until the sauce has thickened, 2 to 4 minutes, then remove from the heat. Add the cooked tofu to the skillet and stir to fully coat with the sauce.
- To serve, plate even servings of coconut rice and top with the tofu. Garnish with sliced green onion and additional lime juice, if desired.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months. Store the tofu and coconut rice separately in sealed containers in the refrigerator for up to 4 days.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
- Tofu: You can sub the tofu for 1 + 1/2 lbs of boneless chicken breast or thighs, cut into 1-inch cubes. Skip the tapioca flour and bake until the chicken is fully cooked, closer to 13 minutes depending on which cut you use.
- Save time: To save time, use a high-protein extra firm tofu block. That way you will not need to press the tofu.
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Leave a comment with a star rating below if you love it.
Hi, do you use full fat coconut milk?
Yes! It would also work with light coconut milk if you wanted a lighter option
I love every recipe that I’ve ever made of yours,but this is for sure a favorite!
What tofu press do you recommend? I made this recipe and just manually pressed the tofu which yielded more of a crumbled texture. It was still so delicious and the meal was very satisfying. I will definitely be making this meal again. We used Mike’s Hot Honey and added some Chili Crisp since we like spice!!! Thank you again for all you do!
I don’t have a lime. Would a lemon do, or should I leave it out? Thanks
Absolutely delicious! However the coconut rice was not what I expected. I think reducing the count milk to half or using light would have produced a less think rice and more of a classic coconut rice.
I just made this and it was really good. The sauce is a *hair* sweet for me but I don’t think that’s a flaw in the recipe – it’s just personal taste. So I’d use less honey next time I make it but I will DEFINITELY make it again. Super easy and yummy.
This Honey Garlic Tofu with Coconut Rice recipe looks absolutely delicious! The crispy, golden tofu paired with the creamy coconut rice sounds like the perfect combination. I love how the coconut aminos and lime juice give the tofu such great flavor, and the honey garlic sauce adds a nice touch of sweetness and depth. Plus, the coconut rice sounds like it takes the dish to another level—definitely something I’d want to try. Can’t wait to make this one! The tip to use high-protein tofu for a quicker prep time is really helpful too. I’ll be sure to tag @jenneatsgoood when I give it a go! Also trycookout
This was sooooooo good! Definitely a new favorite for sure. I sautéed some greens to have with it which was the perfect complement. Thanks for this recipe – I will make it again and again!
I swapped the tofu for chicken and steamed a bok choy and stirred that in with the sauce too and it was phenomenal!
I didn’t have honey and used maple syrup instead and it was still amazing! So delicious! I only had coconut cream and realized too late that I could have just diluted it more – my rice was a little heavy (pudding like) instead of light and fragrant. Can’t wait to try the recipe as written soon!!
This recipe is so delicious!!! Will be making again!
I LOVE this recipe!!!!!! I’m always trying to find tofu recipes that my family will like and everyone was happy. I doubled the recipe and there were no leftovers for the next day. And I will also say, I love all of your recipes. Thank you!!!
I’m so glad the first tofu recipe i clicked on your site was one that utilized ingredients i actually had on hand. Well, i didn’t have a lime, and i know the acid would have brightened things up, but this was delicious regardless. My only problem was that the tofu didn’t really crisp up. I usually leave it in the fridge to press for a couple of hours, but i was hungry tonight so i pressed it for just the recommended 20 minutes, but i think it wasn’t enough with the weight i was using. Oh well. Served this with some brussels sprouts and it was great!
Just replying to say that i gave this recipe a 4/5 only because i really, *really* wanted something more than tofu and rice with this. The sauce was great and so simple but i feel tofu and white rice are very texture-blah if they’re the only things on your plate, even with green onion for garnish. I will definitely be making this again, but it isn’t a standalone dinner recipe for me, badly needing a green veg on the side.
Small edit. The lime is listed under the coconut rice ingredient list, however it is used with the tofu. I don’t plan to make the rice, I was a bit confused reading the tofu directions… Huh, where did the lime come from??
Hey Bernice, sorry for the confusion, the lime juice goes into the coconut rice! The recipe instructions have been updated
Just made this for dinner and I finally understand the hype about coconut rice — it really does change everything! The tofu came out super crispy, and that honey garlic sauce is officially going into my regular rotation. 🔥 I added some chili crisp on top like another commenter mentioned, and wow… game changer.
Also, for anyone looking to balance this out with something meaty for picky eaters in the house, I paired mine with some chicken from Cookout (their trays are always a hit here), and it actually worked out great. Thanks again for another banger of a recipe!
Wow really enjoyed this! I did have to finish the tofu in the air fryer to crisp it up, but quick since the air fryer was hot from making a veggie side. Love making rice with coconut milk. Great flavor all around. Thanks for the recipe!
We. LOVE. This!!! In fact, I’m considering quadrupling the recipe to make for a family gathering!!! Do you think I could make the tofu ahead & just warm in the crockpot???
12/18/25. Surprisingly good and husband approved meatless dinner. Subbed lemon juice, would leave out next time if I don’t have. Added a side of edamame tossed in sesame oil.
Honey Garlic Tofu with Coconut Rice sounds like a flavorful and comforting meal, especially with the balance of sweet garlic sauce and the rich taste of coconut rice. Dishes like this show how a simple recipe can become something special just by pairing the right flavors together. Even though regular rice can save time, coconut rice definitely adds that extra touch that makes the meal more memorable. In a similar way, the Cookout food menu focuses on pairing main items with simple sides so people can easily create a satisfying meal combination without needing complicated choices.
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This combo works really well because the sweetness of honey garlic tofu pairs perfectly with the creamy, slightly rich coconut rice it’s all about contrast and balance. That same idea shows up when people experiment with sweet and creamy combinations in secret coffee drinks, where mixing different elements carefully creates a much more satisfying result.
This combo works really well because the sweetness of honey garlic tofu pairs perfectly with the creamy, slightly rich coconut rice it’s all about contrast and balance. That same idea shows up when people experiment with sweet and creamy combinations in secret coffee drinks, where mixing different elements carefully creates a much more satisfying result.
Honey garlic tofu with coconut rice is a great example of how contrasting flavors can come together smoothly the sweet, savory glaze pairs really well with the rich and creamy rice. It’s all about getting that balance right, similar to experimenting with balanced sweet and creamy secret coffee drink ideas, where the right combination makes everything feel more complete and enjoyable. Also, check 7brewsecrets.
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That little push to make the coconut rice instead of treating it like an optional extra really sold the dish for me. You’re not just adding richness there—you’re protecting the contrast that makes the tofu glaze feel
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