Go Back

Honey Ginger Tofu Stir Fry

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6


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.


Recipe sourced from pinchofyum.com
For more vegetarian recipe ideas check them out.