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Ginger Tofu Stir Fry

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Ginger Tofu Stir Fry
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
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A delicious and easy to make stir fry with golden, crispy tofu.

Ingredients

For the stir fry

1
cup uncooked brown or white rice
14
ounces extra firm tofu
4
tablespoons grapeseed or canola oil, divided
6
ounces frozen broccoli florets, thawed
2
cups 1-inch sliced asparagus (about 8 ounces)
2
cups halved cherry tomatoes (about 10 ounces)
4
green onions, finely sliced, plus additional for serving

For the sauce

3
cloves minced garlic
2
tablespoons minced fresh ginger
1/3
cup low sodium soy sauce
1/3
cup fresh lime juice (about 2 limes)
3
tablespoons honey
Pinch red pepper flakes
1/4
cup loosely packed mint leaves, chopped

Directions

  • 1 Cook the rice according to package instructions. Set aside.
  • 2 Stir together the garlic, ginger, soy sauce, lime juice, honey, and red pepper flakes. Set aside.
  • 3 Cut the tofu into cubes and transfer to a paper towel-lined plate. Place a second plate on top, then press firmly. Change the paper towels, wait a minute, then press again, removing as much water as possible.
  • 4 Heat 2 tablespoons oil in a large skillet or in a wok over medium. When the oil is shiny, add the tofu in a single layer. Let the tofu cook a few minutes until golden on one side, then flip to pan fry on all sides until golden. Remove to a paper towel-lined plate to drain.
  • 5 Return the pan to the heat and add the remaining 2 tablespoons oil. Let heat for 30 seconds, then add the asparagus and broccoli, along with 1/4 cup of the stir fry sauce (be careful-the sauce may splatter a bit on the heat). Cook until the veggies are crisp-tender, about 5 minutes. Add additional 1/4-cup sauce, reserved tofu, tomatoes, and green onions. Cook 2 additional minutes. Stir in the mint, then serve over rice, garnished with additional green onions and sauce as desired.
Nutrition Information 
No nutrition information available for this recipe
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