Honey and Ginger Tofu Stir Fry with Brown Rice

by Laura Harshbarger

This honey and ginger tofu stir fry is delicious and satisfying! Perfect for a meatless Monday meal. You will want to eat this sauce all over everything!

5 from 4 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Asian Fusion

Servings

Ingredients

Stir Fry

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

Optional garnishes

green onions, sesame seeds, dried red pepper

Instructions

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.