Featured comment
Super delicious recipe to start with if you’re just trying out tofu like me! The sauce makes wonders on any kind of vegetable.
Egita
Just ate this. Five minutes ago. Can’t stop. So good.
It’s Monday and it’s back to blog go-time! Today I’m being a vegetarian with this Honey Ginger Tofu and Veggie Stir Fry and HELLO WORLD it tastes really superyummy. All last week I was vacationing on the most beautiful beach (pictures? tomorrow? same time same place? see you there.), and now that it’s Monday I have to be a real person again. Sad face. But being a real person does have some perks, and right now those perks include being in my own little snuggly kitchen again and eating things like honey, ginger, tofu, asparagus, carrots, and all the other veggie stir fry things without having to share and without any tofu mockery from my family.
Because let’s be real – my family’s favorite food does not equal tofu.
How To Make Our Tofu and Veggie Stir Fry:
This dish is a vegetarian wonder. Your plate starts with a bed of fluffy grains, like white rice or brown rice or farro (adventure!) and then gets covered with some sauteed veggies and some golden brown tofu and an extra measure of that homemade honey ginger garlic sauce that I am still licking off my fingers. The combination of colors and textures and flavors is my favorite. Plus the healthiness. Plus the good leftovers. All of it. Favorite.
So tofu is one of those foods that makes me wince a little bit every time I hear it. Ahh, eeh, ugh! vegetarian food! weird and scary!
But brace yourself: I’ve really come to like tofu. And I finally figured out how to make it.
This has probably been coming for a while now. I’ve always preferred my takeout Pad Thai with veggies and tofu, and I occasionally order tofu at restaurants when soaked or fried in things like creamy, spicy, salty, wonderful sauces. Then I went and made a reeeeally yummo Sweet Chili Garlic Tofu recipe and my eyes were re-opened to cooking with tofu MYSELF, in my very own kitchen, like a real vegetarian (which I am not but which I act like from time to time). These rural Minnesota tastebuds are spreading and flying, you guys. Even Bjork – and if that’s not the most non-tofu-eating-person name ever – is on board with this honey ginger tofu and veggie stir fry biz-nas.
Be tofu-brave, friends!
And if you’re not tofu-brave, just use chicken instead. I will pretend that that would be just as good and we can still be friends on the outside.
A few final tips for your veggie stir fry: I’m really into this new trick that involves peeling my carrots instead of grating them. I don’t mean just peeling the skin off, I mean peeling the skin off and then using the peeler to peel the carrots themselves into long curly strips almost like noodles. They are long and bendy and more fun to eat than the old box-grater variety.
And side note – do I need to buy a spiralizer in order to continue my life as a food blogger? Because I’m starting to wonder about those zoodles. Please advise.
Another tip: try using farro. I still don’t know how to pronounce that (pharaoh? or farr-oh) but I do know that I used it as a nice comfy bed for my honey ginger tofu and veggie stir fry and it was a really good thing. Nutty, fluffy, filling, and delicious. Plus I think it’s healthy or whatever you call it.
My final tip is to double this. I mean, don’t, because it serves 6 people already. But if you’re generally hungry and you like lunch leftovers (me! me! me!) then make as much of this as you can store in your fridge. The flavors will soak their magic into everything and YUM. I am sosososo excited for lunches this week.
Now go and make something awesome, you honey ginger tofu and veggie stir fry lovers!
Print
Honey Ginger Tofu and Veggie Stir Fry
- Total Time: 40 minutes
- Yield: 6 1x
Description
This Honey Ginger Tofu and Veggie Stir Fry is SO delicious! Served with a simple homemade honey ginger soy stir fry sauce.
Ingredients
For the stir fry
- 1 1/2 cup uncooked brown rice or farro
- 2 tablespoons canola 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 low sodium soy sauce
- 1/4 cup water
- 1/4 cup rice wine vinegar
- 1/4 cup canola oil
Instructions
- Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.
- Tofu: Cook the rice or farro 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 (watch out because the sauce and oil will spatter a tiny bit – have a cover ready or just skip the sauce at this point). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.
- Veggies: 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 or farro, and cover with more sauce to taste. Sprinkle with the green onions.
Equipment
Buy Now → 
Buy Now → 
Buy Now → Notes
To make this gluten free, make sure your soy sauce and your tofu are both certified gluten free brands. To make this vegan, use an alternative sweetener in place of honey. You can find tofu in the produce section of most grocery stores. I sprinkled mine with the tiniest amount of chili powder right in the frying pan to bump up the golden color. I like to peel the carrots into long strips instead of grating. For a completely sugar free version of this recipe, use white distilled vinegar.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Sauté
- Cuisine: Asian-Inspired
Keywords: tofu recipe, veggie stir fry, farro, vegetarian recipe, tofu stir fry
One More Thing!
This recipe is part of our collection of easy tofu recipes. Check it out!
I was very excited to try this recipe with my first purchase of tofu from the grocery store. The way the sauce ingredients are listed, it looks like the canola oil is one of the ingredients that should be blended in the food processor. In the instructions, it mentions heating the oil in the pan and frying the tofu in it. So maybe the canola oil is not a part of the sauce?
Hello! There is canola oil in the sauce portion and for the tofu, you’ll see both listed in recipe.
We tried making this and the issue was there was so much vinegar that it made all the vegetables taste pickled – the entire dish was sour.
We used rice vinegar made by Marukan – 4.3% acidity.
There was also too much sauce in general. If I ever ventured to make this again I would half the vinegar, reduce the water and soy sauce.
I was surprised to find this recipe in your vegan section. FYI, vegans do not eat honey because many bees are killed in the harvesting of honey. Just thought you’d like to know.
Thanks for the heads up – this was accidentally added to the category and I’ve now removed it!
Forgot the stars!
Absolutely delicious!!!! Family loved it, couldn’t stop making mmmm sounds while eating! Added orange bell pepper and kale oh so good, looking forward to making it again! Thank you for recipe
What have you made! It looks heavenly.
This deliciousness has blessed my feed.
Why does this look so mouth-watering?
Wow. This is a delicious meal and quick to make. Highly recommend it!
Delicious, I never eat Tofu, this tricked my brain!
Its great made it for mothers day . Thanks for the recipe!
I ate a bite of this cold the next day and now we haven’t even heated the leftovers up at all! It’s SO GOOD cold haha. Also delicious fresh and warm!
I love this recipe. It’s delicious.
But your site is super annoying. The ads cause the page to jump around, so I can’t read a step before having to scroll back and find my place again. I’m on a 4th gen iPad using Chrome.
This was a great recipe. Didn’t have asparagus so used zucchini. Really good!
Yum! Made this on a night when everybody in the house was feeling low with a cold. It was easy, delicious, and good comfort food for a bunch of stuffed noses, sore throats and cranky people. Thanks so much!
Great easy recipe for a newly veggie girl. Made this with my daughter who is attempting to go vegetarian. She really likes it.
What is the best way to store it for school lunches?
Glad it was a hit! We store in air tight containers in the refrigerator!
Thankyou so much for this recipe! I looked up honey soy tofu and was instantly attracted to your ginger recipe. My two babes under 4 loved it as much as me! I used beans instead. So yummy! It’s very morish!
Does this really make 6 servings? I’m trying to make this for meal prep. Thanks!
Yes, 6 servings!
I used firm tofu, which may have been a mistake. It was too soft for this dish. That said, holy SMOKES was this delicious! I could live in that sauce, my goodness. Family loved it!
Is there anything I substitute the canola oil for in the sauce? The recipe looks very good, by the way.
Yes! Any common cooking oil like olive oil, vegetable oil, or avocado oil, will work just fine!
It would be great if easy recipes like this one would have ingredients like 2 large carrots and 2 inches of ginger.
2 cups for Europeans is difficult to measure. Do we leave it fluffy or press it down?
Weight would also be good but just saying 2 large or medium carrots is easy
Recipe looks great. Can use a carbon steel wok?
That should work just fine!
The sauce is WAY too salty. I suggest 1/4 c soy (liquid amino) instead of the 1/2 c that it calls for, and maybe some citrus juice.
Thanks for the feedback, Mary Anne!
Followed the recipe Exactly. It was a bit too salty for my taste, even used low sodium soy sauce. I will definitely try again, using half of the soy sauce. I served it over quinoa. Everything else was perfect.
Omitted the honey on this (vegan) and it was still excellent!
Glad you enjoyed this stir fry, Diane! 🎉