Sunday, April 19, 2015

Honey Ginger Tofu and Veggie Stir Fry

This meal is a crazy flavorful fish of goodness.  Healthy, vegetarian, filling, and with the most flavorful sauce you can imagine, what more could you ask for?  I know, you could ask for no tofu.  And if you're like Mark and refuse to even try to eat tofu, then I suppose if you really wanted, you could substitute meat.  I recommend that you don't, but hey, it's your kitchen.  If you do stick with the tofu, just trust me that the flavor is pretty great.  It gets fried in the sauce I keep waxing poetic about, and that's a pretty fantastic way to prepare something that is basically a flavor sponge.

Now let's talk about the non-negotiables.  Asparagus and carrots are the vegetable stars in this dish, along with scallions.  It all gets mixed with brown rice.  And the sauce!  Oh the sauce.  Fresh ginger and garlic, honey, soy sauce, and rice vinegar - just imagine all those bossy flavors mingling together in a sauce that really packs a flavor punch.  It ties everything together beautifully - yes, even the tofu.

This reheats really well; I brought it for lunch until it was gone.  Mark refused to eat the tofu and picked all of his pieces out of his bowl, but even he had to admit the rice, vegetables and sauce were delicious.  Go ahead, meatify this recipe if you must, but I promise that you won't regret making it.

On a side note, this recipe was from one of my favorite new blogs, Pinch of Yum.  Lots of amazing things going on there!


honey ginger tofu and veggie stir fry
from Pinch of Yum
serves 6

for the stir fry:
1 1/2 cup uncooked brown rice
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
1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup rice wine vinegar
1/4 cup canola oil


1) Make the sauce: puree all the ingredients together in a food processor until smooth.  Set aside.

2) Prepare the tofu: 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.  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.  Pan fry the tofu until golden brown.  Remove from the pan and drain on paper towel-lined plates.

3) Cook the 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 and cover with more sauce to taste.  Sprinkle with the green onions.

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