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Honey Garlic Tofu

Real talk: I got the best compliment on a recent post. I loved this because 1) I’m a Words of Affirmation girl (I cringe admitting that on the www!) and 2) because the compliment reflected my goal for my site: REAL FOOD. The comment (compliment) was in response to my food photography being “real” — you know, a solid B-/C+ in the scheme of food blogs (that last part is my interpretation 😉 ).

Don’t tell me otherwise — I peruse enough food porn to know that there are food blogs and food photography out there that literally looks too beautiful to eat. And we can all agree, my food…it’s a bit more…”approachable”. 

To go along with the photography, there’s so much behind the scenes that makes whatever decent shots I do get nothing shy of a small miracle. I mean, we have a dog and I photograph my food on the floor (someday, I’ll have a photography studio…maybe in decade #2 of blogging). That said, she’s very well trained — in this instance and this instance alone. There’s also the 2 little girls running around. If they’re not distracting me causing me to burn something I’m cooking, it’s very possible their fingers will end up in a photo, or they’ll undoubtedly take a pre-emptive bite from the plate I had plated so very carefully in order to photograph. And if it’s not one of them, it’s definitely my husband.

I’m typically sweating because I typically workout the second I get home from work and then immediately start on dinner. Which generally means I’m cooking, photographing, and eating while sweaty. Lovely.

Many of my photos are taken outdoors on my front porch. Just picture a sweaty me, an observant dog, 2 little girls, and a dinner that is quickly cooling off, outside on my porch floor, taking pictures. As I’ve said many times before, can you even imagine what my neighbors think? We’re not real neighborly in that they don’t know about my blog…or at least I don’t think they do. ::shrug:: I race through picture taking, schlepping everything I need from the kitchen to the outdoors…and back. As the troops groan in hunger asking, “What’s for dinner? Will I like it? What’s that green stuff?”

And then comes the best part: racing to eat our luke-warm (at best) food. The food that my kids may or may not touch (my 5-year-old is living off photosynthesis and milk at this stage, I swear), while I try to make small talk in an effort for family meal togetherness. It’s usually pretty unpleasant, but hey, WE TRY! And you know what? If those pictures didn’t turn out so great, we either re-make and try again, or more than likely, we just roll with it and post them anyway. That’s the real-real food 😉

My point being, I try. I really do. My recent blog make-over has me a bit more motivated in the midst of chaos to put in a bit more effort and planning to my pictures. Plus, we really do eat with our eyes. The photos are important! And I appreciate that they’re real. I mean, how else could I convince someone to try TOFU if they’ve never had it before? Admit it, it looks good! Now trust me when I tell you it tastes great, too! This recipe is a perfect first venture with tofu – enjoy!

Honey Garlic Tofu

Honey Garlic Tofu

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Sweet and saucy tofu meal the whole family will love!



  • 14 oz package extra firm tofu
  • 1 Tbsp olive oil
  • 2 tsp sesame seeds

Honey Garlic Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup honey
  • 1 Tbsp freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 tsp ginger paste or fresh minced ginger


  1. Drain water from tofu packaging. Slice the block of tofu width-wise to create two thinner slabs of tofu. Firmly press between a clean dish towel or layered paper towel, gently squeezing excess water from the tofu. Cut into ~3/4-inch cubes.
  2. Whisk together the sauce ingredients in a bowl and set aside.
  3. Heat olive oil a large skillet over medium-high heat. Once shimmering and hot, add the tofu in a single layer. Allow to cook for 4-5 minutes or until browned; flip and cook an additional 3-4 minutes; remove tofu to a plate and set aside.
  4. Pour the sauce into the skillet and heat for 3-4 minutes or until bubbly. Reduce heat to simmer for 2-3 minutes more or until thickened.
  5. Add tofu back to the skillet and toss to coat. Serve topped with sesame seeds.


Recipe adapted from Peas and Crayons

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 8.8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6.8gCholesterol: 0mgSodium: 1154mgCarbohydrates: 41.3gFiber: 1.5gSugar: 34.8gProtein: 13g

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Tofu lover? SAME! Check out these recipes – betcha love’em!

Be well,

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