Cube the tofu into ½ inch to ¾ inch-sized pieces. In a small bowl or mason jar, whisk together the vegetable broth, honey, soy sauce, rice vinegar, and garlic powder. Set aside.
Heat a large skillet over medium-high heat. Drizzle with a thin layer of oil. Once hot, add the cubed tofu. Cook the tofu until golden, stirring occassionally. This will take 8-10 minutes.
Reduce the heat to medium. Add the garlic and cook an additional 1-2 minutes, or until the garlic is golden and aromatic.
Pour in the sauce. Adjust the heat so that the sauce is gently simmering.
Simmer the sauce until it is mostly absorbed. Once the sauce is absorbed, the tofu blackens quickly. Continue cooking until it's deeply golden. Enjoy!
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Notes
Tofu: If using extra-firm or firm tofu, I recommend pressing it for at least 10 minutes. Use a tofu press or place the tofu between two plates and weigh the top plate down with cans or dry beans. This removes excess water and makes the tofu firmer.
Leftovers: Best within 3-4 days, keep refrigerated. To re-crisp the tofu, heat in a lightly oiled skillet over medium heat.
This tofu is a good addition to fried rice or stir fry noodles. It's also great as an appetizer or served with rice and vegetables.