Dinner/Supper/ Gluten Free/ Vegan option/ Vegetarian

Honey Walnut Tofu with Broccoli

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Once upon a time there were two young men that took their mother out to lunch.  The young men were handsome, warm and funny.  Yes, you guessed it, my sons!  Where they took me to eat was Mandalay Restaurant in San Francisco. Mandalay Restaurant is a Burmese restaurant that has been around 30+ years.  If your going to San Francisco it is on California Street.  Very popular with the locals and tourists.   It was one of Aaron and Evan’s favorite restaurants, it quickly became one of mine.

They introduced me to Walnut Broccoli Tofu with coconut rice.

What’s she making?

And (pssst my sons didn’t like tofu particularly) nor were they vegetarian but they knew great food!  That name Walnut Broccoli Tofu doesn’t do it justice but just wait.

Honey Walnut Tofu with Broccoli is:

spicy 🙂

yummy sweetness


and served with the coconut rice…it was amazing!  And yes, for a strictly vegan option -you can use brown rice syrup.

Kick up that flavor- these will do it!

It took a bit to figure out how to perfect the coconut rice and you can find that recipe here.  If you want to make it healthier, I made a coconut rice cauliflower version that is very yummy too.

Making tofu texture great, there is one key, that is pressing the water out of the tofu.

putting heavy item on top of the plate speeds up draining process.

It doesn’t take long, 10 minutes will take your firm tofu to such better texture by pressing it with  a plate and a bit of weight.  You will think you are eating a different creation for sure.  Oh and for this recipe we are using 1/2 block of tofu- what should you make with the rest of the block?- Summer Rolls of course they are soo so good and what a great lunch to take with you!  

Diced tofu and my favorite knife hanging out together

It doesn’t take long to create Honey Walnut tofu with Broccoli.  Using a fabulous sharp knife saves time and your hand from getting sore.

Your cast iron skillet is definitely your friend for this recipe.  I used orange and yellow bell peppers that I had on hand…Red bell peppers would be amazing or leave them out all together.

Cast iron skillet with colorful pepper, broccoli and tofu

Almost done, toss these a couple of times and …

While the tofu is draining, you can make the coconut rice (it only takes 20 minutes and most of that time is hands off).

Chop your pepper, put the sauce ingredients into a little bowl .  About the spice 🙂  The 2 teaspoons of shrirachi sauce in it does make it spicy.  If you like things milder just add 1 teaspoon, taste the sauce and add 1/2 teaspoon if it still is not quite spicy. enough.    See that garlic press?  I have had it for sooo many years dates back to before I had my cafe.  It is sturdy and great. You can get one here.

Its ready, our yummy sauce with my favorite garlic press

Brown the tofu, in your cast iron skillet, if you don’t have a cast iron skillet- you will want one.  Cast iron skillets are great because you need very little oil and you don’t have to worry about getting poisoned from flaking teflon skillet.  And they make them pre-seasoned too!

lightly browned tofu

toss in the veggies and walnuts, stir them to get browned and cooked a bit,

add in your sauce and you too can be eating it!  As I’m writing this I want to go downstairs and make some more -it is sooo good!

Honey Walnut Tofu with Broccoli in a white bowll

Honey Walnut Tofu with Broccoli-yummy yummy!  I will save you a bite 🙂


Have you eaten at Mandalay Restaurant before?  If so what is your favorite dish there?

Save this recipe for later by clicking on the Pinterest bar below and while your at it follow me on Pinterest too ok?  Enjoy!

Honey Walnut Tofu with Broccoli

Best recipe for honey glazed walnut tofu with broccoli with a hint of spiciness.

Course dinner
Cuisine Asian, burmese
Keyword how to make honey walnut broccoli with tofu, tofu with broccoli recipe, vegan tofu broccoli recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2


  • 1/2 container Firm tofu


  • 2 cloves garlic, minced
  • 2 teaspoons Shrirachi sauce** see note
  • 1/4 cup coconut aminos or soy sauce
  • 1-1/2 teaspoons cornstarch
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or brown rice syrup* *vegan option
  • 1/2 teaspoon powdered ginger or 2 tsp fresh ginger, minced


  • 2 tablespoon toasted sesame oil, divided
  • 2 cups organic broccoli chunks
  • 1/2 cup red or orange bell pepper, julienned
  • 1/2 cup walnuts
  • 1/4 cup water


  1. Place tofu in between 2 paper towels.  Place a plate and heavy object (like cup of water or a couple of books) on top of the flat plate. Leave for 10 minutes.  After 10 minutes, remove wet paper towels and cube tofu.  

  2. while tofu i draining, prep the other ingredients.  Combine sauce ingredients in a small bowl.  Set aside.  

  3.   Heat cast iron skillet on medium high heat.  Add 1 tablespoon sesame oil and add the cubed tofu.  After approximately 3 minutes when tofu is light brown, turn tofu over.   Turn tofu again to brown lightly.  Remove tofu from skillet, set aside on a small plate.  

  4. Put other tablespoon sesame oil in skillet, keep heat medium high, add broccoli chunks, bell peppers and walnuts. Add water.  Turn frequently, once broccoli and walnuts have browned in areas (approx. 2 minutes) add the sauce.  Stir to combine.  Add the tofu, toss all ingredients. Heat for another 30 seconds.  Enjoy! 

    Cast iron skillet with colorful pepper, broccoli and tofu

Recipe Notes


**The 2 teaspoons of Shrirachi sauce in it does make it spicy.  If you like things milder just add 1 teaspoon, taste the sauce and add 1/2 teaspoon if it still is not quite spicy.

For Vegan option use brown rice syrup or vegan honey nectar. 

Use garlic press- this one is fabulous to mince the garlic.

Cast Iron skillet is sooo great, you can even make soup in it (I've got recipes for this) or bake in it.  This one you don't even have to season it, it comes pre-seasoned!

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