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Baked Honey-Garlic Tofu With Roasted Veggies – Simple, Crispy, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the tofu: 14–16 oz extra-firm tofu, drained and pressed
  • 2 tablespoons neutral oil (avocado, canola, or grapeseed)
  • 2 tablespoons cornstarch
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • For the roasted veggies: 1 medium broccoli crown, cut into florets
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 medium carrot, sliced on a bias
  • 1–2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • For the honey-garlic sauce: 3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 2–3 cloves garlic, finely minced
  • 1 teaspoon grated fresh ginger (optional but great)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • Pinch of red pepper flakes (optional)
  • To serve (optional): Cooked rice or quinoa
  • Sliced green onions
  • Toasted sesame seeds
  • Lime wedges

Method
 

  1. Prep the oven and pan: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
  2. Press the tofu: Wrap the block of tofu in a clean towel and place something heavy on top (a skillet or a few cans). Let it sit for 10–15 minutes to remove excess moisture.
  3. Cut and coat the tofu: Slice the pressed tofu into 1-inch cubes. In a bowl, toss with neutral oil, salt, pepper, and cornstarch until evenly coated.
  4. Season the veggies: On the sheet pan, toss broccoli, bell pepper, onion, and carrot with olive oil, salt, and pepper. Spread them out to avoid overcrowding.
  5. Add the tofu to the pan: Arrange the tofu cubes on the same sheet pan, leaving space between pieces so they crisp well. Use two pans if needed.
  6. Roast: Bake for 25–30 minutes, flipping the tofu and tossing the veggies halfway through. You’re looking for browned edges on both.
  7. Make the sauce: While the tray roasts, whisk honey, soy, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook 30–60 seconds until glossy and slightly thickened. Remove from heat.
  8. Glaze and finish: Transfer the hot tofu to a large bowl. Pour over most of the sauce and toss to coat. Add the roasted veggies and gently fold. Drizzle the remaining sauce to taste.
  9. Serve: Spoon over rice or quinoa. Top with green onions, sesame seeds, and a squeeze of lime if you like.