Honey ginger tofu stir fry with fresh vegetables and a sweet salty stir fry sauce.
Today’s recipe brings the taste of takeout right to your kitchen with this homemade Honey Ginger Tofu Stir Fry.
One of my favorite takeout meals is from a small local Chinese restaurant that my family has been going to for 20 years.
My favorite is the tofu with garlic sauce and veggies. Crispy tofu over steamy rice in a thick sauce.
As much as I love this meal, it doesn’t love me. I’m left feeling bloated and tired after eating all of those greasy calories.
While I’ve made stir fry at home before, I usually just end up using a store bought sauce.
While it tastes pretty good, it has always been missing that wow factor …until this recipe!
This time I went ALL OUT.
How to make honey ginger tofu stir fry:
Homemade crisp veggies, crispy tofu, and mounds of fresh ginger and garlic and a homemade sauce are just part of what make this dish phenomenal.
We served it over sticky white rice cooked in a rice cooker (the secret for perfect takeout style rice.)
The result? Fight over every last bite of tofu, lick the bowl clean, better than takeout deliciousness.
I can’t wait to make this again!
More posts you might like:
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- Broccoli with Garlic Sauce
- 30 Minute Chickpea Stir Fry
- Garlic Tofu Broccoli Skillet
- How Do You Thicken Stir Fry Sauce?
- What Are the Best Vegetables to Put in Stir Fry?
- Vegan Chickpea Stir Fry Bowl
- Stir Fry Sauce
PIN this Honey Ginger Tofu Stir Fry:
Honey Ginger Tofu Stir Fry
Make healthy takeout at home with this honey ginger tofu stir fry recipe
- 14 oz extra firm tofu
- 1 lb baby carrots, quartered
- 8 oz sugar snap peas (around 3 cups worth)
- 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 (we made around 6 cups worth of cooked rice)
- 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
For the sauce
- Prepare veggies and place in a bowl
- Quarter carrots, add snap peas, diced green onion, garlic, ginger, portobellos, and water chestnuts and stir to combine. Set aside until ready to cook or place in the fridge if prepping ahead
- Cook rice according to instructions for your rice cooker (ours usually takes around 30 minutes)
- Preheat oven to 425 degrees
- Remove tofu from package and drain out the water
- Place tofu on a thick towel or kitchen cloth, with another towel covering the top of the tofu
- Place a heavy object like a cast iron skillet on top of the tofu
- Allow to sit for 15-20 minutes for moisture to absorb into the towels
- Cover a cookie sheet with parchment paper
- Dice tofu into chunks and place on parchment paper
- Bake at 425 degrees for 25 minutes to allow tofu to further dry out and begin to crisp up
- Make the sauce by combining all ingredients in a food processor until combined
- Heat a large stainless steel skillet on medium to high heat
- Add olive oil to coat the bottom and add all vegetables to stir fry
- Cook for 5-10 minutes, stirring often and adding oil if needed. (I prefer not to overcook the vegetables but instead leave them with a little crunch and freshness)
- Once tofu is finished baking, heat a medium sized skillet over medium high heat
- Add ⅛ cup of olive oil to the skillet and add the tofu
- Sautee until tofu is crispy on all sides, stirring often (about 5-10 minutes)
- Once tofu is finished, stir in ½ cup of the sauce with the tofu
- Add the remaining sauce to the vegetables once they have finished cooking
- Serve tofu and veggies over rice and add salt to taste if necessary