Recipe of the Week

Ginger Tofu Veggie Stir Fry

AuthorMike EgrieCategory, DifficultyIntermediate

Ginger Tofu Veggie Stir Fry

Yields5 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 tbsp minced garlic
 2 tbsp ginger paste
 2 tbsp Wholesome Pantry honey
 ¼ cup chopped fresh cilantro
 ½ cup soy sauce
 ¼ cup rice vinegar
 ¼ cup water
 6 tbsp Bowl & Basket vegetable oil, divided
 14 oz extra firm tofu, pressed dry and cubed
 2 cups sliced zucchini
 2 cups shredded carrots
 Salt and pepper to taste
 Cooked Bowl & Basket Jasmine Rice, for serving
 Chopped green onions, for serving

1

First, make the stir fry sauce. Combine the first seven ingredients (garlic through water) in a blender or food processer and blend until smooth.

2

Heat 3 tbsp of the oil in a large skillet or work over medium high heat. When hot, carefully add tofu, being sure not to overcrowd the skillet. Let cook 1 minute, then carefully add in ¼ of the stir fry sauce and stir fry until tofu is golden brown and crispy. If cooking tofu in batches, repeat until all tofu is cooked, Remove from heat and set aside.

3

Return pan to heat, add remaining vegetable oil and repeat the stir fry process with the zucchini and carrots, using the rest of the stir fry sauce. Saute vegetables in sauce until crisp tender, 3-5 minutes.

4

Return tofu to skillet and toss to combine. Serve over cooked jasmine rice, topped with chopped green onions.

Ingredients

 1 tbsp minced garlic
 2 tbsp ginger paste
 2 tbsp Wholesome Pantry honey
 ¼ cup chopped fresh cilantro
 ½ cup soy sauce
 ¼ cup rice vinegar
 ¼ cup water
 6 tbsp Bowl & Basket vegetable oil, divided
 14 oz extra firm tofu, pressed dry and cubed
 2 cups sliced zucchini
 2 cups shredded carrots
 Salt and pepper to taste
 Cooked Bowl & Basket Jasmine Rice, for serving
 Chopped green onions, for serving

Directions

1

First, make the stir fry sauce. Combine the first seven ingredients (garlic through water) in a blender or food processer and blend until smooth.

2

Heat 3 tbsp of the oil in a large skillet or work over medium high heat. When hot, carefully add tofu, being sure not to overcrowd the skillet. Let cook 1 minute, then carefully add in ¼ of the stir fry sauce and stir fry until tofu is golden brown and crispy. If cooking tofu in batches, repeat until all tofu is cooked, Remove from heat and set aside.

3

Return pan to heat, add remaining vegetable oil and repeat the stir fry process with the zucchini and carrots, using the rest of the stir fry sauce. Saute vegetables in sauce until crisp tender, 3-5 minutes.

4

Return tofu to skillet and toss to combine. Serve over cooked jasmine rice, topped with chopped green onions.

Ginger Tofu Veggie Stir Fry

Nutrition Facts

Serving Size 1

Servings 5

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