# Components:
→ Tofu
01 - 14 oz firm tofu, pressed and cubed into ¾-inch pieces
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Honey Garlic Sauce
04 - 3 tbsp soy sauce (low sodium optional)
05 - 2 tbsp honey
06 - 2 tbsp water
07 - 1 tbsp rice vinegar
08 - 3 garlic cloves, minced
09 - 1 tsp fresh grated ginger
10 - 1 tsp sesame oil
11 - 1 tsp cornstarch mixed with 1 tbsp water
→ Vegetables
12 - 1 red bell pepper, sliced
13 - 1 cup broccoli florets
14 - 1 medium carrot, julienned
15 - 2 green onions, sliced
16 - 1 tbsp vegetable oil
→ For Serving
17 - 2 cups cooked jasmine or brown rice
18 - 1 tbsp sesame seeds
19 - Extra green onions, sliced (optional)
# Method:
01 - Press tofu for at least 15 minutes to remove moisture. Cut into ¾-inch cubes.
02 - Toss tofu cubes with cornstarch until evenly coated.
03 - Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Fry tofu for 3 to 4 minutes per side until golden and crispy. Remove and set aside.
04 - Whisk soy sauce, honey, water, rice vinegar, garlic, ginger, and sesame oil together in a small bowl.
05 - In the same skillet, add 1 tbsp vegetable oil. Sauté bell pepper, broccoli, and carrot for 3 to 4 minutes until just tender.
06 - Return tofu to the skillet. Pour the honey garlic sauce over tofu and vegetables and stir to coat evenly.
07 - Stir together 1 tsp cornstarch and 1 tbsp water, then add to skillet. Cook and stir until sauce thickens, about 2 minutes.
08 - Serve tofu and vegetables over cooked rice. Garnish with sesame seeds and green onions as desired.
