Spicy honey garlic tofu. Yeah baby! That is a mouthful. When I started leaning into plant-based nutrition, all I heard about was tofu. It was one of the first foods that everyone suggested that I try. The truth is, at first, I’d only been in contact with tofu in the bowls of miso soup I’ve enjoyed. Then I started ordering spicy honey garlic tofu whenever I saw it on a menu in a restaurant.
Plant-Based Nutrition Expands Your Food Vocabulary
For years, I walked past the tofu section in the grocery store and never even thought about adding it to my shopping cart. It just seemed like one of those random foods that was totally off my radar. After awhile, I knew it was time for me to figure out what it was and how to use it. I wanted to know why it’s a good choice for people who want protein but want to eat less meat.
Leaning into plant based nutrition definitely gives you an opportunity to increase your food vocabulary and your catalog of go to recipes. After much hesitation, I decided to stop being afraid and made my own version of spicy honey garlic tofu. I love honey and spice so this was the perfect addition to my list of plant based meals.
What Did I Learn?
Tofu is made with soy milk and is considered a nutrient dense food: high in protein and other great nutrients like calcium, selenium and iron. I also learned that it’s quite controversial as some are huge fans of soy and some are not. If you are allergic to soy or you have concerns about hormones, then this might not be the recipe for you.
What to Consider When Making Spicy Honey Garlic Tofu
Buying tofu turned out to be easier than I thought and I was surprised at just how inexpensive it is. Literally, $1.99 at my store. Tofu is low in calories and fat and high in protein which is why it’s a fave for folks who are avoiding animal products.
I found tofu in three varieties and bought an organic brand. There was soft, firm and extra firm. I used extra firm for this recipe because I wanted it to have a “meaty” bite to it. I had heard that it will taste like whatever seasoning, sauce or marinade you use and it’s true. The sticky sauce was just perfect for a tasty bite that was all at once sweet and hot.
Pump Up the Plant-Based Volume
I already had honey, red pepper flakes and cornstarch in the pantry so I picked up a small bunch of cilantro for 99 cents from the corner store. You can enjoy this dish with rice, noodles or solo. Pump up the plant-based volume and add it to a bed of vegetables.
This one is perfect to take with you for lunch so add it to your list of plant-based recipes and let’s go!
LA Dunn is a plant-based advocate who is always on the look out for fun and new ways to put more plants on her plate. She also has a sweet tooth and will absolutely be raiding her daughter’s trick or treat bag looking for the plant-based treats.
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Ingredients
- 1 Package of Extra Firm Tofu
- 1 Tbs of Oil or Cooking Spray
- 2 Tbs Cornstarch + 1 Tsp
- 3 Tbs Honey
- 1 Tbs Minced Garlic or Garlic Powder
- 2 Tsp Red Pepper Flakes
- 1/4 Cup of Cilantro
Instructions
- Remove the Tofu from the packaging and wrap in paper towels. It will be very wet and your goal is to dry it out. You can use several paper towels or let it sit out and air dry for an hour. The drier the tofu, the crispier it will be.
- Slice the Tofu into 24 cubes and toss with 2 Tbs of Cornstarch.
- Add oil to the pan and heat.
- While waiting for the pan to heat up, add Honey, Garlic, Red Pepper Flakes, Cilantro and 1 Tsp of Cornstarch to a bowl and set aside.
- When the pan is hot, add the Tofu and brown on all sides. Pour the honey mixture into the pan and ensure all the pieces are coated. The sauce will get thick and sticky.
- Remove from the pan and add an extra drizzle of Honey and more Red Pepper Flakes if you really like spice.
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