Ginger Tofu Stir Fry

Name: Ginger Tofu Stir Fry
Prep time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 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; 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

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Prep 10 min
Total 35 min
Servings 4

A delicious and easy to make stir fry with golden, crispy tofu. MORE+ LESS-

By Well Plated

Updated April 15, 2015

Ingredients

For the stir fry

cup uncooked brown or white rice

ounces extra firm tofu

tablespoons grapeseed or canola oil, divided

ounces frozen broccoli florets, thawed

cups 1-inch sliced asparagus (about 8 ounces)

cups halved cherry tomatoes (about 10 ounces)

green onions, finely sliced, plus additional for serving

For the sauce

cloves minced garlic

tablespoons minced fresh ginger

1/3

cup low sodium soy sauce

1/3

cup fresh lime juice (about 2 limes)

tablespoons honey

Pinch red pepper flakes

1/4

cup loosely packed mint leaves, chopped

Steps

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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

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 1390mg; 58%
Potassium: 860mg; 25%
Total Carbohydrate: 65g; 22%
Dietary Fiber 9g 37% Sugars 19g
Protein: 20g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 50%; 50%
Calcium: 25%; 25%
Iron: 30%; 30%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;