This honey and ginger tofu stir fry has been sponsored by USA Rice and the feedfeed. All thoughts and opinions are my own.
THIS STIR FRY IS HEALTHY, DELICIOUS AND SO SATISFYING! YOU WILL WANT TO EAT THIS SAUCE ALL OVER EVERYTHING!
The honey and ginger sauce combines with Tamari (if you need it to be gluten-free) or soy sauce for a super savory stir fry sauce that you will want to make again and again!
This recipe features deliciously fluffy brown rice! I used U.S.-Grown medium grain brown rice. I try to use U.S.-Grown rice because I love supporting our U.S. rice growers and I always find them delicious. If this is important to you, just check the package to see where your rice is grown.
WHY YOU SHOULD YOU TRY THIS HONEY AND GINGER TOFU STIR FRY
-This recipe is the perfect meatless Monday meal. Ready in 45 minutes with minimal prep work.
-The combination of the tofu, brown rice and flavorful veggies makes for a satisfying meal.
-The sauce! Ginger, honey, garlic, red pepper, Tamari…this stir fry sauce is tasty!
WHAT IS THE STIR FRY SAUCE MADE WITH?
This stir fry sauce is a light and flavorful sauce! If you have never peeled ginger before, here is an easy tip for you. Grab a spoon and use the spoon to scrape the peel off the ginger. After you peel it, use a grater or chop it very finely. For the sauce you will need:
1 tablespoon avocado oil
3 tablespoons honey
6 tablespoons organic Tamari or soy sauce
3 tablespoon rice vinegar
3 tablespoons water
1 1/2 piece of ginger, peeled and grated
3 garlic cloves, grated or crushed
1/4 teaspoon dried red pepper
HOW TO MAKE BROWN RICE
There are many different methods to cook brown rice. Many people use a rice cooker. I like to use my Instant Pot if I am not already using it for something. I will include the stove top and Instant Pot methods. Alternatively, you may use the directions on the bag of rice. I find that doubling the water (i.e. 1:2 ratio of rice to water) is usually too much water and the rice always ends up mushy.
For stovetop, use a medium sized saucepan. I use a 3 quart sauce pan. Add 2 1/4 cups water to the pan and bring to a boil. Once boiling add 1 1/2 cups rice. Add a tightly fitting lid and reduce the heat to low. Let cook for 25 minutes or until the water is absorbed. Remove from heat and let sit for 5 minutes (with lid on). Fluff with a fork and serve.
For Instant Pot, add 1 1/2 cups brown rice and 1 1/2 cup water to the instant pot. Secure lid and move valve to “sealing.” Cook on high pressure for 22 minutes. Let release for 10 minutes then carefully move valve to venting. When valve has dropped, remove lid and fluff rice with a fork.
Honey and Ginger Tofu Stir Fry with Brown Rice
- 14 ounce organic extra-firm tofu
- 1 ½ cups brown rice
- 2 ¼ cups water
- 2 teaspoons avocado oil
- 4 cups broccoli florets
- 2 cups asparagus, sliced
- 2 carrots, peeled and julienned
- 2 cups red cabbage, sliced thinly
- black pepper, to taste
Stir Fry Sauce
- 6 tablespoons organic Tamari, or soy sauce
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 1 tablespoon avocado oil
- 3 tablespoons water
- 3 cloves garlic, grated or crushed
- 1 ½ inch ginger, peeled and grated
- ¼ teaspoon dried red pepper
- green onions, sesame seeds, dried red pepper
- Drain water from tofu and set on a kitchen towel. Wrap in towel and press slightly. Move tofu to a fresh dry towel, wrap and set aside.
- Add 2 1/4 cups water to a medium saucepan. Turn to high heat and bring to a boil. Once boiling add brown rice and cover with a tightly fitting lid. Turn the heat to low and let cook for 25 minutes or until all water is absorbed. Do not lift lid during cooking. When done, remove from heat and let sit for 5 minutes (with lid on). Fluff with a fork .
- To slice tofu, cut it lengthwise twice (to make three rows), then slice 1/4 inch thick. Heat a large frying pan to medium high heat. Once heated, add 2 teaspoons oil. Add tofu, adding a bit of black pepper, and brown on each side for 3-4 minutes or until golden. Do not let the tofu touch in the pan or it will stick together. If needed, cook tofu in two batches, adding an additional teaspoon of oil if needed. Move tofu to a plate.
- While the tofu is cooking add the sauce ingredients to a jar and shake to combine. Set aside.
- Using the same pan, reduce heat to medium, add the broccoli, and asparagus. Shake sauce and add 1/3 of the sauce. Sauté for 5 minutes, stirring frequently.
- Add the carrots and purple cabbage. Sauté for 2 minutes, stirring frequently.
- Add tofu, shake sauce and add 1/3 of sauce. Stir to combine and sauté for 2 mins.
- Add remaining sauce and remove from heat. Stir to combine.
- Store leftovers in a glass container with lid. Leftovers will keep in the fridge for up to 5 days.