Serves 6
45 min
Honey Ginger Tofu and Veggie Stir Fry
Recipe GLPR6ccb78a1462f90
A vibrant, nourishing stir fry featuring golden pan-fried tofu cubes and crisp-tender vegetables in a sweet and savory honey-ginger sauce, served over fluffy brown rice or farro. This plant-based main course comes together in under an hour and delivers complex flavors with every bite.
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Ingredients
1½ cups uncooked brown rice or farro
2 tablespoons fresh ginger, minced or grated
3 cloves garlic, minced
½ cup low sodium soy sauce
¼ cup rice wine vinegar
2 tablespoons honey
¼ cup water
14 ounces extra firm tofu
¼ cup canola oil
2 cups chopped asparagus
2 cups shredded carrots
3 green onions, minced
Directions
Cook the brown rice or farro according to package directions. Set aside and keep warm.
In a food processor, combine the minced ginger, minced garlic, soy sauce, rice wine vinegar, honey, and water. Process until smooth. Set the sauce aside.
Remove the tofu from its packaging and drain the liquid. Wrap the tofu block in clean paper towels or a clean kitchen towel. Gently press to remove excess moisture. Wait a few minutes, then repeat the pressing step to remove as much water as possible.
Slice the pressed tofu into approximately ½-inch thick slices, then cut each slice into small cubes about ½ inch on each side.
Heat the canola oil in a large nonstick skillet over medium heat until shiny and hot. Carefully add the tofu cubes to the pan (the oil may spatter slightly). Pan-fry the tofu, stirring gently every couple of minutes, until the cubes are golden brown on multiple sides, about 8-10 minutes.
Transfer the cooked tofu to a paper towel-lined plate to drain. The tofu is cooked once it reaches a golden-brown color and is firm to the touch.
Return the skillet to medium heat. Add the chopped asparagus and ¼ cup of the prepared sauce. Stir and cook for 3-4 minutes until the asparagus turns bright green and becomes tender-crisp.
Add the shredded carrots to the pan and toss everything together. Cook for another 2-3 minutes, stirring frequently, until the carrots are heated through and slightly softened but still with some bite.
Divide the cooked rice or farro among serving bowls. Top each portion with the cooked vegetables and pan-fried tofu cubes. Drizzle generously with the remaining sauce, adjusting the amount to taste (add more honey if you prefer extra sweetness).
Garnish each bowl with minced green onions and serve immediately while hot.
