This recipe is a great one when we are trying to increase our plant-based meals. It is really important that when you are buying any soy-based product such as tofu, that you buy organic. Soy is a crop that is heavily genetically modified and uses a lot of pesticides. So organic is the only way to go when it comes to soy.
Honey Ginger Tofu Stir Fry
For the stir fry
- 1 1/2 cup uncooked brown rice
- 2 tablespoons sesame oil
- 14 ounces extra firm tofu
- 2 cups chopped asparagus
- 2 cups shredded carrots
- 3 green onions minced
for the garlic ginger stir fry sauce
- 3 cloves garlic
- 2 tablespoons fresh ginger
- 2 tablespoons honey more to taste
- 1/2 cup tamari sauce (wheat free soy sauce)
- 1/4 cup water
- 1/4 cup rice wine vinegar
- 1/4 cup sesame oil
For the sauce
- Puree all the sauce ingredients together in a food processor until smooth. Set aside.
- Cook the rice according to package directions.
- Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again – there’s lotsa water in there!
- Cut the tofu slices into small cubes.
- Heat the oil in a large nonstick skillet over medium heat. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce.
- Pan-fry the tofu until golden brown. Remove from the pan and drain on a paper towel lined plates.
- Return the pan to the heat and add the asparagus with 1/4 cup stir fry sauce. When the asparagus is bright green and tender-crisp, add the carrots and toss together. Arrange the veggies and tofu over the cooked rice, and cover with more sauce to taste. Sprinkle with the green onions.