Honey Ginger Tofu Stir Fry
Easy tofu stir fry with homemade honey ginger stir fry sauce
Servings: 4 -5 servings
Ingredients
- 14 oz extra firm tofu
- 1 lb baby carrots quartered
- 8 oz sugar snap peas around 3 cups worth
- 1 cup diced green onion
- ¼ cup freshly chopped ginger
- ¼ 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)
For the sauce
- 1 large garlic clove
- ½ cup tamari
- ¼ cup sesame oil
- ¼ cup rice vinegar
- ½ cup honey
- 1 tablespoon cornstarch
Instructions
- 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
Nutrition
Serving: 1g | Calories: 542kcal | Carbohydrates: 90g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 1427mg | Fiber: 8g | Sugar: 32g