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Seared Tofu with Honey-Adobo Sauce
with roasted broccoli / rice and beans

Active: 45 Total: 45

Golden seared tofu gets tossed with a sweet and spicy sauce in this colorful and flavorful dinner. Serve the tofu with broccoli and rice and beans on the side.



Seared Tofu with Honey-Adobo Sauce:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed prefereable)
  • Cornstarch - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2 , wedges
  • Honey Adobo Sauce and Dressing (ingredients listed separately) - ~1/3 cup
Honey-Adobo Sauce / Dressing:
  • Vinegar, red wine - 1 1/2 Tbsp
  • Adobo sauce - 1 Tbsp (usually found with canned chipotle peppers)
  • Honey - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Oil, cooking - 3 Tbsp
Roasted Garlic Broccoli:
  • Broccoli - 1 lb , chopped
  • Garlic - 4 cloves , sliced
  • Oil, cooking - 1 Tbsp
  • Lemons - 1/2 , wedges
Rice and Beans:
  • Rice, uncooked white or brown - 2/3 cup
  • Cumin - 1/2 tsp
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Cilantro - 1 Tbsp , chopped


  1. Tofu - (If prepping right before cooking, get oven heating before continuing with prep.) If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Cook rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), cumin, and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Make honey-adobo sauce / dressing - (Double if making Thursday night’s meal.) Whisk together vinegar, adobo sauce, honey, paprika, and oil (portion for dressing). (Can be done up to 5 days ahead)

  4. Broccoli / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  5. Beans - Drain and rinse.

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  1. Heat oven to 450F / 232C.

  2. Spread broccoli and garlic out on a sheet pan. Toss with oil (portion for broccoli) and season with some salt. Roast broccoli until tender, shaking the pan halfway through cooking, ~20 minutes.

  3. When broccoli has about 10 minutes left to cook, toss tofu with cornstarch and some salt.

  4. Heat a nonstick pan with oil (portion for tofu) over medium-high heat. Add tofu and cook on all sides until golden brown, 6 to 8 minutes total. Pour honey-adobo sauce over tofu (reserve half if doubled for Thursday) and simmer until it coats the tofu.

  5. Slice lemons (for tofu and broccoli) and chop cilantro.

  6. If rice was made ahead, reheat. Stir in beans and cilantro.

  7. When broccoli is finished, squeeze lemon wedges (portion for broccoli) over top.

  8. Serve tofu over rice with broccoli and some lemon wedges on the side. Enjoy!



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