Honey recipes

Crispy honey soy tofu with broccoli

The tofu gets its crisp edges in the pan before it meets the sauce. Honey, soy, garlic and ginger make a light glaze, while rice and broccoli turn it into a complete bowl. It is vegetarian rather than vegan because the sauce contains honey.

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By ApiNote editorial team3 min readUpdated
Crisp glazed tofu cubes with broccoli, white rice, sesame and spring onion in a ceramic bowl.

From the honey kitchen

Crispy honey soy tofu with broccoli

2 portions Easy

Prep
20 min
Cook / bake
20 min
Total time
40 min

Equipment: Large non-stick frying pan, saucepan for rice, steamer or second saucepan and clean kitchen towel.

Ingredients

Amounts are for the yield above. 1 tbsp = 15 ml, 1 tsp = 5 ml; use level measures for dry ingredients.

Bowl

  • 400 g extra-firm tofu, drained
  • 150 g dry white rice
  • 250 g broccoli florets
  • 20 g cornflour for coating
  • 2 tbsp neutral cooking oil (30 ml)
  • 2 spring onions, sliced
  • 1 tsp sesame seeds

Honey soy sauce

  • 35 g runny honey
  • 2 tbsp soy sauce (30 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 3 tbsp water (45 ml)
  • 2 garlic cloves, finely grated
  • 10 g fresh ginger, peeled and finely grated
  • 1 tsp cornflour, mixed with 1 tbsp cold water

Step by step

  1. Dry the tofu

    Wrap the tofu in a clean towel and press gently under a plate for 15 minutes. Meanwhile, measure the other ingredients. Cut the tofu into roughly 2 cm cubes and pat the exposed surfaces dry. Extra-firm tofu holds its shape better than silken or soft tofu.

  2. Start the rice and broccoli

    Cook the rice according to the packet, using its stated water quantity. Steam or simmer the broccoli for 4–5 minutes until just tender, then drain well. Keep both warm while you finish the tofu; the cooking times overlap.

  3. Crisp the cubes

    Toss tofu with the 20 g cornflour just before frying. Heat the oil in a large non-stick pan over medium-high heat. Add in one layer and cook for 8–10 minutes, turning until golden on several sides. Work in batches if necessary, then transfer the tofu to a plate.

  4. Make a light sauce

    Reduce the heat to medium-low. Mix honey, soy sauce, vinegar, 45 ml water, garlic and ginger, then pour into the pan. Simmer for 1–2 minutes, scraping gently. Stir the cornflour slurry again, add it and simmer for about 30–60 seconds until glossy and lightly thickened.

  5. Toss briefly and serve

    Return the tofu to the pan and turn through the sauce for 30 seconds. Divide rice and broccoli between bowls, top with tofu and finish with spring onion and sesame. Serve immediately: long soaking softens the crisp coating.

Allergens: Soy, wheat in regular soy sauce and sesame.

Honey is not suitable for children under 12 months. Read the guidance.

Timings are guides. For meat and fish, check the internal temperature, not just the clock.

Three details for crisp tofu

Start with extra-firm tofu, dry it thoroughly and keep the pan uncrowded. A thick layer of cornflour is not necessary: shake off loose excess so it does not collect on the bottom of the pan. Give each side time to colour before moving the cubes.

The glaze should coat, not drown, the tofu. If it thickens too much, loosen with a teaspoon of water at a time. If it tastes too sweet with your particular honey, add a little rice vinegar rather than extra soy sauce, which also increases salt.

Serving and preparation

For a chilli version, add a pinch of chilli flakes to the sauce. Check soy sauce labels if avoiding wheat; a suitable labelled gluten-free tamari can replace regular soy sauce. Honey remains part of the recipe, so do not label this version vegan.

For the best texture, prepare the sauce ingredients ahead but cook the tofu close to serving. Cook only the rice you need. If you save cooked rice, cool it quickly, ideally within one hour, refrigerate and use within 24 hours; reheat only once until steaming hot.

Sources & further reading

Originally published . Editorial update: ApiNote.

Recipe created for the ApiNote honey kitchen. Preparation and cooking times are guides; ovens, ingredient sizes and room temperatures vary.

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