Ginger Tofu Veggie Stir Fry

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

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

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.

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.

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

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