Description
This Honey Ginger Tofu Stir Fry is a vibrant and flavorful plant-based dish featuring crispy baked tofu, fresh crunchy vegetables, and a sweet-savory ginger-honey sauce. Perfectly balanced with a slight tang from rice vinegar and a punch from fresh garlic and ginger, this recipe offers a healthy and satisfying stir fry served over fluffy white rice.
Ingredients
Scale
Tofu and Vegetables
- 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 (about 12 cloves)
- 2 portobello mushroom caps, diced
- 8 oz sliced water chestnuts, drained
Sauce
- 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
Additional
- White rice for serving (about 6 cups cooked)
- Olive oil (for sautéing)
Instructions
- Prepare the vegetables: Quarter the baby carrots, then combine with sugar snap peas, diced green onion, freshly chopped ginger and garlic, diced portobello mushrooms, and drained water chestnuts in a large bowl. Stir to mix well and set aside or refrigerate if prepping ahead.
- Cook rice: Prepare white rice according to your rice cooker’s instructions, typically around 30 minutes, and keep warm until serving.
- Press the tofu: Remove the tofu from its packaging and drain excess water. Place the tofu block between thick kitchen towels, cover with another towel, and place a heavy object such as a cast iron skillet on top. Let it sit for 15-20 minutes to absorb moisture.
- Preheat oven: Set your oven to 425°F (220°C) to prepare for baking the tofu.
- Bake the tofu: Line a cookie sheet with parchment paper. Dice pressed tofu into chunks and spread evenly on the sheet. Bake for 25 minutes to dry out and begin crisping.
- Make the sauce: In a food processor, combine the sauce ingredients—1 large garlic clove, tamari, sesame oil, rice vinegar, honey, and cornstarch—and blend until smooth and well combined.
- Cook the vegetables: Heat a large stainless steel skillet over medium-high heat and add olive oil to coat. Add the prepared vegetables and stir fry for 5-10 minutes, stirring frequently, keeping the veggies crisp and fresh. Add oil as needed.
- Sauté the tofu: Once baked, heat a medium skillet over medium-high heat. Add 1/8 cup olive oil and the tofu chunks. Cook, stirring often, until the tofu is crispy on all sides, about 5-10 minutes.
- Add sauce to tofu: Stir in half of the prepared sauce (about 1/2 cup) with the tofu and cook briefly to coat.
- Add sauce to vegetables: Pour the remaining sauce over the cooked vegetables and stir to combine well.
- Serve: Plate the cooked rice, top with the sauced vegetables and crispy tofu. Add salt to taste if needed. Enjoy your vibrant honey ginger tofu stir fry!
Notes
- Pressing the tofu removes excess moisture ensuring it crisps nicely when baked and sautéed.
- Do not overcook the vegetables to keep them fresh and crunchy.
- Using tamari makes this dish gluten-free if a gluten-free tamari is chosen.
- The honey in the sauce can be substituted with maple syrup or agave for a vegan option.
- Adjust the amount of garlic and ginger for more or less intensity according to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-inspired
Keywords: Tofu Stir Fry, Honey Ginger Tofu, Vegetarian Stir Fry, Healthy Tofu Recipe, Gluten Free Dinner
