Name: Honey Ginger Tofu Stir Fry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
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; 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

Honey Ginger Tofu Stir Fry

Easy tofu stir fry with homemade honey ginger stir fry sauce

Prep15 minutes

Cook40 minutes

Total55 minutes

Servings4

Published 31 May 2017

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.

the best stir fry you'll ever eat. Honey ginger tofu stir fry with hmoemade sesame honey garlic sauce. recipe via @buildyourbite

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 Stir Fry Recipes

Stir Fry Vegetables
Broccoli with Garlic Sauce
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

Best ever honey ginger tofu stir fry with homemade sauce. A healthy alternative that tastes better than takeout! #tofu #tofurstirfry #vegetarian

Nutrition

Serving: 1g
Calories: 542kcal
Carbohydrates: 90g
Protein: 18g
Fat: 14g
Saturated Fat: 2g
Polyunsaturated Fat: 11g
Sodium: 1427mg
Fiber: 8g
Sugar: 32g

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

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)

For the 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

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 1/8 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 1/2 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