"This delicious Honey and Ginger Tofu Stir Fry with Brown Rice is #sponsored by @thinkrice and @thefeedfeed
This is a meal that will make your meatless Monday something to look forward to! Served with U.S.-Grown brown rice that is both hearty and tasty! It’s important to me to choose U.S.-Grown ingredients when possible because I love supporting U.S. farmers! #thinkrice
Let’s talk about this sauce that you will want to eat all over everything! You will need honey, ginger, garlic, Tamari or soy sauce, rice vinegar, avocado oil, and dried red pepper!
For the recipe, click on the link in my profile for an easy link to this recipe. Enjoy!
#feedfeed"
Honey and Ginger Tofu Stir Fry with Brown Rice
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 14 ounces organic extra-firm tofu
- 1 1/2 cups U.S.-Grown brown rice
- 2 1/4 cups filtered water
- 1 teaspoon avocado oil
- 4 cups broccoli florets
- 2 cups asparagus, sliced `
- 2 carrots, peeled and julienned
- 2 cups purple cabbage, thinly sliced
- black pepper, to taste
- green onions, optional, to garnish
- sesame seeds, optional, to garnish
- dried red pepper, optional, to garnish
ingredients
Sauce:
- 1 tablespoon avocado oil
- 3 tablespoons honey
- 6 tablespoons organic tamari or soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons water
- 1 1/2 inch knob ginger, peeled and grated
- 3 cloves of garlic, grated or crushed
- 1/4 teaspoon dried red pepper
Method
Step 1
Drain water from tofu and set it on a kitchen towel. Wrap in towel and press slightly. Move tofu to a fresh dry towel, wrap, and set aside.
Step 2
Add 2 1/4 cups water to a medium saucepan. Turn to high heat and bring to a boil. Once boiling add 1 1/2 cups U.S.-Grown brown rice and cover with a tightly fitting lid. Turn the heat to low and let cook for 25 minutes or until all water is absorbed. Do not lift the lid during cooking. When done, remove from heat and let sit for 5 minutes (with the lid on). Fluff with a fork.
Step 3
To slice tofu, cut it lengthwise twice (to make three rows), then slice 1/4 inch thick. Heat a large frying pan to medium-high heat. Once heated, add 2 teaspoons of oil. Add tofu, adding a bit of black pepper, 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.
Step 4
While the tofu is cooking add the sauce ingredients to a jar and shake to combine. Set aside.
Step 5
Using the same pan, reduce heat to medium, add the broccoli, asparagus, and 1/3 of the sauce. Sauté for 5 minutes, stirring frequently.
Step 6
Add the carrots and purple cabbage. Sauté for 2 minutes, stirring frequently.
Step 7
Add tofu and 1/3 of sauce, stir to combine. Sauté for 2 mins.
Step 8
Add remaining sauce and remove from heat. Stir to combine.
Step 9
Store leftovers in a glass container with lid. Leftovers will keep in the fridge for up to 5 days.