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 ounces 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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