Dinner

Honey Ginger Tofu Stir Fry Recipe

Bylilan Sage January 22, 2026January 22, 2026

Introduction

This Honey Ginger Tofu Stir Fry is a vibrant, flavorful dish perfect for a quick and healthy meal. Packed with fresh vegetables and a sweet-savory sauce, it balances crispy tofu with a lively mix of textures and tastes.

A white bowl holds a colorful dish with three main layers. At the bottom is a layer of white cooked rice with soft, separate grains. On top of the rice, there is a vibrant mix of vegetables including bright orange carrot slices, shiny green snap peas, dark brown mushrooms, and light green celery pieces. Scattered above the vegetables are small cubes of golden-brown tofu with a slightly crispy texture, some showing a light glaze of sauce adding a glossy finish. The whole dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz extra firm tofu
1 lb baby carrots, quartered
8 oz sugar snap peas (about 3 cups)
1 cup diced green onion
1/4 cup freshly chopped ginger
1/4 cup freshly diced garlic (around 12 cloves)
2 portobello mushroom caps, diced
8 oz sliced water chestnuts, drained
White rice, for serving (about 6 cups cooked)
1 large garlic clove
1/2 cup tamari
1/4 cup sesame oil
1/4 cup rice vinegar
1/2 cup honey
1 tablespoon cornstarch
Olive oil, for cooking

Instructions

Step 1: Prepare the vegetables by quartering the carrots. In a large bowl, combine the carrots, sugar snap peas, diced green onion, chopped ginger, diced garlic, diced portobello mushrooms, and drained water chestnuts. Stir to combine and set aside or refrigerate if prepping ahead.
Step 2: Cook white rice according to your rice cooker instructions, usually about 30 minutes.
Step 3: Preheat your oven to 425°F (220°C).
Step 4: Remove tofu from its package and drain the water. Place the block on a thick towel or kitchen cloth, cover with another towel, and set a heavy object like a cast iron skillet on top. Let it sit for 15-20 minutes to absorb moisture.
Step 5: Cover a cookie sheet with parchment paper. Dice the pressed tofu into chunks and spread them on the sheet. Bake for 25 minutes at 425°F to dry and begin crisping.
Step 6: While tofu bakes, make the sauce by combining 1 large garlic clove, tamari, sesame oil, rice vinegar, honey, and cornstarch in a food processor until smooth.
Step 7: Heat a large stainless steel skillet over medium-high heat. Add olive oil to coat the bottom, then add all prepared vegetables. Stir fry for 5-10 minutes, stirring often and adding oil if needed. Aim to keep the vegetables slightly crisp and fresh.
Step 8: Once tofu is out of the oven, heat a medium skillet over medium-high heat. Add 1/8 cup olive oil and sauté tofu chunks until crispy on all sides, about 5-10 minutes, stirring often.
Step 9: Stir half of the sauce into the cooked tofu.
Step 10: Add the remaining sauce to the cooked vegetables. Stir well to coat.
Step 11: Serve the sauced tofu and vegetables over cooked rice. Add salt to taste if needed.

Tips & Variations

Pressing tofu well helps it become crispier and less mushy during cooking.
Feel free to swap in other vegetables like bell peppers or broccoli for variety.
Use maple syrup instead of honey for a vegan-friendly sauce.
For extra flavor, toast the sesame oil before adding it to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve tofu crispness and vegetable texture. Avoid microwaving if possible, as it can soften the tofu and vegetables.