GingerTofuVeggieStirFry.jpeg
GingerTofuVeggieStirFry.jpeg
Ginger Tofu Veggie Stir Fry
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Recipe - Gourmet Garage of West 66th
GingerTofuVeggieStirFry.jpeg
Ginger Tofu Veggie Stir Fry
Prep Time15 Minutes
Servings5
Cook Time15 Minutes
Ingredients
1 tbsp minced garlic
2 tablespoons ginger paste
2 tablespoons Wholesome Pantry honey
1⁄4 cup chopped fresh cilantro
1⁄2 cup soy sauce
1⁄4 cup rice vinegar
1⁄4 cup water
6 tbsp Bowl & Basket vegetable oil, divided
14 ounces extra firm tofu, pressed dry and cubed
2 cups sliced zucchini
2 cups shredded carrots
Salt to taste
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.
15 minutes
Prep Time
15 minutes
Cook Time
5
Servings

Shop Ingredients

Makes 5 servings
1 tbsp minced garlic
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Spice World Minced Garlic, 4.5 Ounce
$2.49$0.55/oz
2 tablespoons ginger paste
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Ginger Root, 1 Pound
$3.99/lb$3.99/lb
2 tablespoons Wholesome Pantry honey
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Honey In The Raw Unfiltered Raw Organic Honey, 16 Ounce
$12.99$0.81/oz
1⁄4 cup chopped fresh cilantro
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Cilantro Organically Grown, 1 Each
$2.99
1⁄2 cup soy sauce
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Kikkoman Soy Sauce, 10 Fluid ounce
$3.49$0.35/fl oz
1⁄4 cup rice vinegar
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Marukan Rice Vinegar, 12 Ounce
$3.99$0.33/oz
1⁄4 cup water
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FIJI Water Natural Artesian Water, 50.7 Fluid ounce
$3.49$0.07/fl oz
6 tbsp Bowl & Basket vegetable oil, divided
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Wesson Vegetable Oil, 48 Fluid ounce
$6.99$0.15/fl oz
14 ounces extra firm tofu, pressed dry and cubed
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Alber & Leff Co House Firm Tofu, 16 Ounce
$3.99$0.25/oz
2 cups sliced zucchini
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Yellow Zucchini, 1 ct, 0.6 Pound
$1.19 avg/ea$1.99/lb
2 cups shredded carrots
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Wholesome Pantry Carrots Whole, 16 Ounce
$2.00$0.13/oz
Salt to taste
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Morton Salt, 26 Ounce
$1.79$0.07/oz
Pepper to taste
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Morton & Bassett Ground White Pepper, 2.3 Ounce
$11.99$5.21/oz
Cooked Bowl & Basket Jasmine Rice, for serving
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Lundberg Family Farms California White Jasmine Rice, 32 Ounce
$7.99$0.25/oz
Chopped green onions, for serving
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Organic Scallions, 1 Each
$1.49

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.