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  • Juanita Weaver-Reiss

Honey and Ginger Tofu Stir Fry recipe - fast and easy


Stir fry dish

Honey and Ginger Tofu Stir Fry recipe - fast and easy


I like easy and fast recipes. If you have been following me for a while, you will see that as a theme for the majority of recipes I post. This fast and easy make it Monday recipe Honey and Ginger Tofu Stir Fry is no different. And it is still full of healthy foods.


Honey and Ginger Tofu Stir Fry


Ingredients:

  • 1 (14 ounce) package extra-firm tofu

  • Bird's Eye Whole Grain Rice with Broccoli & Carrots

  • 2 packages Steamed Broccoli Stir Fry Vegetables - each package 12 oz


Sauce

  • 1 tablespoon olive oil

  • 3 tablespoons honey

  • 6 tablespoons reduced sodium soy sauce

  • 3 tablespoons rice vinegar

  • 3 tablespoons water

  • 1/2 tablespoon ground ginger

  • 1 tablespoon minced garlic

Directions

  1. 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.

  2. To slice tofu, cut it lengthwise twice (to make three rows), then slice ¼ inch thick. Heat a large frying pan to medium high heat. Once heated, add 2 teaspoons oil. Add tofu 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.

  3. Mix ingredients for the sauce together. Set aside.

  4. Microwave the rice and steamed broccoli stir fry vegetables.

  5. Using the same pan you browned the tofu in, lower the temperature to medium. Add the rice and vegetables. Add 1/2 the sauce

  6. Add the tofu and the rest of the sauce. Sauté for 2 mins.

  7. Store leftovers in the refrigerator for 5 days.

The original recipe - Honey and Ginger Tofu Stir Fry is https://oldwayspt.org/recipes/honey-and-ginger-tofu-stir-fry

bowl of stir fry vegetables and tofu

The recipe can be modified to include different vegetables than the ones in the original recipe and the one I made.


Think of a recipe and the ingredients as a suggestion; something to adapt and change according to your preferences.


The use of the packaged rice and vegetables saves time. The packaged variety only has 35 mg of sodium per serving.


Would love to hear how you approach cooking and making recipes your own.


Juanita



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