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
an image
Elephant Garlic, 1 Ounce
$6.99$6.99/oz
2 tablespoons ginger paste
Not Available
2 tablespoons Wholesome Pantry honey
an image
Pepperidge Farm® Farmhouse Farmhouse Honey Wheat Hearty Sliced Bread, 24 Ounce
On Sale!
$3.49 was $4.29$0.15/oz
1⁄4 cup chopped fresh cilantro
Not Available
1⁄2 cup soy sauce
Not Available
1⁄4 cup rice vinegar
Not Available
1⁄4 cup water
an image
FIJI Water Natural Artesian Water, 50.7 Fluid ounce
$3.49$0.07/fl oz
6 tbsp Bowl & Basket vegetable oil, divided
an image
Wesson Vegetable Oil, 48 Fluid ounce
$6.99$0.15/fl oz
14 ounces extra firm tofu, pressed dry and cubed
Not Available
2 cups sliced zucchini
Not Available
2 cups shredded carrots
Not Available
Salt to taste
an image
Morton Salt, 26 Ounce
$1.79$0.07/oz
Pepper to taste
Not Available
Cooked Bowl & Basket Jasmine Rice, for serving
Not Available
Chopped green onions, for serving
Not Available

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.