1. Preparing the tofu (important step!)

Pat tofu very dry with paper towels.

Cut into bite sized cubes.

(Optional but recommended): Toss tofu lightly with 1–2 teaspoons of cornstarch for extra crispiness.

2. Pan fry the tofu

Heat 1 Tbsp oil in a pan over medium high heat.

Add tofu cubes in a single layer.

Cook for 6–8 minutes, flipping occasionally until all sides are golden and crisp.

3. Make the honey soy glaze

In a small bowl, mix:

1 Tbsp soy sauce

1 Tbsp hone

Pour this mixture over the golden tofu.

Stir and cook for 2 minutes until the glaze thickens and coats the tofu beautifully.

4. Steam the broccoli

While tofu cooks, steam broccoli for 3–4 minutes until bright green and slightly tender.

(Microwave option): Add broccoli + 2 Tbsp water to a bowl, cover, microwave 2 minutes.

5. Build the bowl

Fill your bowls with warm cooked rice.

Add steamed broccoli.

Spoon the glossy honey soy tofu over the top.

Optional: sprinkle sesame seeds or green onions for color.

Notes & Tips

Extra crispy tofu: Freeze tofu overnight, thaw, then press — creates amazing texture.

Want spiciness? Add ½ tsp chili flakes or sriracha to the glaze.

Add protein: A soft boiled egg pairs perfectly with this bowl.

Swap veggies: Broccoli → bok choy, snap peas, or carrots.