Honey Ginger Tofu and Veggie Stir Fry

Honey Ginger Tofu and Veggie Stir Fry - crunchy colorful veggies, golden brown tofu, homemade stir fry sauce. So good! 400 calories. | pinchofyum.com

Just ate this. Five minutes ago. Can’t stop. So good.

It’s Monday and it’s back to blog go-time! Today I’m being a vegetarian with this Honey Ginger Tofu and Veggie Stir Fry and HELLO WORLD it tastes really superyummy. All last week I was vacationing on the most beautiful beach (pictures? tomorrow? same time same place? see you there.), and now that it’s Monday I have to be a real person again. Sad face. But being a real person does have some perks, and right now those perks include being in my own little snuggly kitchen again and eating things like honey, ginger, tofu, asparagus, carrots, and all the other veggie stir fry things without having to share and without any tofu mockery from my family.

Because let’s be real – my family’s favorite food does not equal tofu.

Honey Ginger Tofu and Veggie Stir Fry - YUMMY. | pinchofyum.com

This dish is a vegetarian wonder. Your plate starts with a bed of fluffy grains, like white rice or brown rice or farro (adventure!) and then gets covered with some sauteed veggies and some golden brown tofu and an extra measure of that homemade honey ginger garlic sauce that I am still licking off my fingers. The combination of colors and textures and flavors is my favorite. Plus the healthiness. Plus the good leftovers. All of it. Favorite.

So tofu is one of those foods that makes me wince a little bit every time I hear it. Ahh, eeh, ugh! vegetarian food! weird and scary!

But brace yourself: I’ve really come to like tofu.

Honey Ginger Tofu and Veggie Stir Fry - YUMMY. | pinchofyum.com

This has probably been coming for a while now. I’ve always preferred my takeout Pad Thai with veggies and tofu, and I occasionally order tofu at restaurants when soaked or fried in things like creamy, spicy, salty, wonderful sauces. Then I went and made a reeeeally yummo Sweet Chili Garlic Tofu recipe and my eyes were re-opened to cooking with tofu MYSELF, in my very own kitchen, like a real vegetarian (which I am not but which I act like from time to time). These rural Minnesota tastebuds are spreading and flying, you guys. Even Bjork – and if that’s not the most non-tofu-eating-person name ever – is on board with this honey ginger tofu and veggie stir fry biz-nas.

Be tofu-brave, friends!

And if you’re not tofu-brave, just use chicken instead. I will pretend that that would be just as good and we can still be friends on the outside.

Honey Ginger Tofu and Veggie Stir Fry - crunchy colorful veggies, golden brown tofu, homemade sauce. So good! 400 calories. | pinchofyum.com

A few final tips for your veggie stir fry: I’m really into this new trick that involves peeling my carrots instead of grating them. I don’t mean just peeling the skin off, I mean peeling the skin off and then using the peeler to peel the carrots themselves into long curly strips almost like noodles. They are long and bendy and more fun to eat than the old box-grater variety.

And side note – do I need to buy a spiralizer in order to continue my life as a food blogger? Because I’m starting to wonder about those zoodles. Please advise.

Another tip: try using farro. I still don’t know how to pronounce that (pharaoh? or farr-oh) but I do know that I used it as a nice comfy bed for my honey ginger tofu and veggie stir fry and it was a really good thing. Nutty, fluffy, filling, and delicious. Plus I think it’s healthy or whatever you call it.

My final tip is to double this. I mean, don’t, because it serves 6 people already. But if you’re generally hungry and you like lunch leftovers (me! me! me!) then make as much of this as you can store in your fridge. The flavors will soak their magic into everything and YUM. I am sosososo excited for lunches this week.

Honey Ginger Tofu and Veggie Stir Fry - crunchy colorful veggies, golden brown tofu, homemade sauce. So good! 400 calories. | pinchofyum.com

Now go and make something awesome, you honey ginger tofu and veggie stir fry lovers!

4.8 from 28 reviews
Honey Ginger Tofu and Veggie Stir Fry
Serves: 6
For the stir fry
  • 1½ cup uncooked brown rice or farro
  • 2 tablespoons canola oil
  • 14 ounces extra firm tofu
  • 2 cups chopped asparagus
  • 2 cups shredded carrots
  • 3 green onions, minced
For the garlic ginger stir fry sauce
  • 3 cloves garlic
  • 2 tablespoons fresh ginger
  • 2 tablespoons honey (more to taste)
  • ½ cup low sodium soy sauce
  • ¼ cup water
  • ¼ cup rice wine vinegar
  • ¼ cup canola oil
  1. Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.
  2. Tofu: Cook the rice or farro according to package directions. Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again - there's lotsa water in there! Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet over medium heat. When the oil is shiny, add the tofu and about ¼ cup of the stir fry sauce (watch out because the sauce and oil will spatter a tiny bit - have a cover ready or just skip the sauce at this point). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.
  3. Veggies: Return the pan to the heat and add the asparagus with ¼ cup stir fry sauce. When the asparagus is bright green and tender crisp, add the carrots and toss together. Arrange the veggies and tofu over the cooked rice or farro, and cover with more sauce to taste. Sprinkle with the green onions.
To make this gluten free, make sure your soy sauce and your tofu are both certified gluten free brands. To make this vegan, use an alternative sweetener in place of honey.

You can find tofu in the produce section of most grocery stores. I sprinkled mine with the tiniest amount of chili powder right in the frying pan to bump up the golden color.

I like to peel the carrots into long strips instead of grating.

Nutrition Stir Fry
Honey Ginger Tofu and Veggie Stir Fry - crunchy colorful veggies, golden brown tofu, homemade stir fry sauce. So good! 400 calories. | pinchofyum.com
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  1. Mary Kay says:

    Wow this sounds so good! I love farro and tofu so I’m definitely going to try making this.

  2. I was just patting myself on the back the other day for buying shredded carrots to add to my ginger/cashew stir fry (don’t worry, I got the recipe for a magazine, not my own!!) and you totally OUTDID me with your curly strips of carrot.

    Now I have to deal with curly strips of carrot envy.

    And yes, I think you need a spiralizer. ASAP. You’re a food blogger! I’m not getting one right now because 1) I’m not a food blogger 2) I have no where to store it.

    Love the use of tofu and hope that I have the courage to use it and go through with it. If not, like you said, I may cheat and use chicken!

  3. I’m still unsure about tofu. But, I don’t only want to be friends on the outside – so I may just have to try this. I am SO DOWN with the rest of all the things in this stir fry….farro? YES! Love me some adventure.

    Spiralizer? I make my zucchini noodle (or zoodles – THE FUN TO SAY!) on a mandolin. SO much easier! Pinned :)

  4. First the cheesy cauliflower sauce and now this honey ginger garlic sauce! Wow…tastebuds please be still…I love tofu and love all how well browned yours looks – simply mouthwatering!

  5. I am a lover of tofu and lately, I have been making a spicy ginger orange tofu at least once a week for a while now. I rarely make recipes (the exact same way) 3 times a year, so it is a for sure keeper.

    Will have to give this one a try as well – looks delicious!

  6. Oh, Lindsay – this just looks absolutely delicious. I haven’t had tofu in so long – wish the hubby would get on board. Maybe I’ll give it a try with this. Have a great week! :)

  7. Oh yummy! This may have just gotten me out of my “I wish I had a personal chef” rut.

  8. That stir fry sauce looks like a recipe for success! I’m excited to give it a try.

    On the Spiralizer front, you can use the mandolin trick like Taylor suggested, or a vegetable peeler, or a Thai Kom Kom Miracle knife, or my mom taught me to make zoodles the same way that old ladies peel apples for apple pies. That’s really time consuming and more like therapy than cooking.

  9. Danielle says:

    This looks amazing!

    No need for a spiralizer – you can use a julienne peeler. Works just as well and takes MUCH less precious kitchen storage space =)

  10. Spiralizer! I totally just asked for one for my birthday because, I KNOW. It feels like I NEED one 😉 However I do have a Y- peeler and it works really well to make zoodles.

  11. Wow, that tofu looks so so delicious! I love tofu, it’s so versatile, cheap, and just amazing.

    I’ve never used farro before, it sounds good so I’ll have to give it a try sometime soon.

    I bought a zyliss julienne peeler to use for making vegetable noodles. I really loved it for the first couple of months, but it broke. I think spiralizers are great for hiding vegetables in noodly things, so if you like that sort of thing maybe you should get one! I’d like to eventually get a spiralizer but for now a regular peeler does do a pretty good job.

  12. I just had a delish dish similar to this at a restaurant and wanted to know how to make it at home! Your timing is impeccable! :)

  13. I would be VERY happy to have these for leftovers a million years in a row, too :)

  14. Looks delicious!! Love all the healthy recipes and I’ve been busy trying out many of them… trying out the Rainbow Salad for lunch today. When I make this recipe I will use my spiralizer!! It’s just so quick and easy…not to mention fun 😉

  15. Oh. my. gosh. This looks totally divine!!
    Can’t wait to try it. I love tofu – when i’m trying to be extra healthy I bake it.

    Also wondering about buying a spiralizer but there’s a limit to how many kitchen implements one person can own…(and a limit to how much I can fit in my little kitchen!) Will have to make do with a veg peeler for the moment!

  16. I love tofu – since I’m vegetarian. But I love your tofu better, it looks so good all golden brown. That sauce is amazing too.. it sounds flavorful. I have tofu sitting in the fridge, its happening tonight.

  17. I am so excited to see a new, fresh and inspiring tofu recipe! I’ve been a fan of the stuff for about 10 years now and I’ve experimented with it quite a bit. I haven’t been able to eat much lately because my husband and step daughter cringe at the thought of it. Although, I have been tempted to sneak it in their food and not tell them. I like to freeze my tofu first and then thaw it prior to cooking for a bit more of meaty texture. This might be one of those recipe I must make for myself to nom nom on for lunch!

  18. This seriously sounds and looks sooo good! The farro, YUM! I literally just started using the grain and am huge proponent now! Also love the new take on tofu, when it’s cooked right and gets the crisp outside…so good!

  19. I’ve recently become obsessed with farro! It looks sooo good here. Also, I’ve always been a fan of tofu, but my hubby is on the anti-tofu bandwagon. I wonder if I could win him over with this. The texture of yours looks great!

  20. Just wanted to say – I love your blog! Not to be corny – but you’ve seriously changed the way my husband and I cook! I adore the healthy recipes that I actually have ingredients for that are easy to make and family friendly. The once in a while more indulgent posts are welcome too. I love hearing about your story and enjoy making your recipes as our own stories are made, like making blender lemonade for picnics and getting flour all of the floor as my four year old helps me make the deep dish cookie. I look forward to making this tofu dish soon.

    Thank you and good luck as you leave one chapter to focus more on this – you’re doing great!

  21. This looks great – definitely going to make this week as I’ve embarked on a vegetarian diet for the next 2 weeks (aka not eat pizza every other day).

    Don’t have a food processor – does a blender work for the sauce? Just pulse until smooth?

  22. Mouth. Is. Watering.

    That tofu… mmmm yummy! And that sauce?! This just bumped out something on my menu plan. I’m making this dish instead! I actually have farro in my cupboards too, but haven’t used it yet.

    You win, Lindsay. You win.

  23. Such a beautifully done tofu! Loving this recipe!

  24. I too love ordering veggies and tofu at asian restaurants instead of meat, it’s the best!

  25. I finally tried tofu about 2 years ago and could not believe how much I loved it. You can make it taste like anything you want. However, I haven’t made it myself. So…I bookmarked this and will be making this dish soon, it is so perfect in every way, Lindsay. Thanks!

  26. Love the look of this! I actually love tofu, so this is right up my street!

  27. We love tofu over here albeit the firm tofu kind. I’ll admit, I tend to deep-fry the firm tofu after lightly coating them with cornstarch and then cover it with creamy sauce. There’s also another kind of tofu I love that soaks things up like a sponge. I still don’t really know the name for it but its found in the freezer section in Asian grocery stores, usually with Japanese writing and then you soak it up in water to make it malleable. It has a rough, yellowy kind of outer skin, porous on the inside, tough on the outside. Tofu puffs? Now that stuff is pure gold. I love mine with coconut curry noodles that soaks up the curry then whoosh, pours it all out in your mouth on your first bite. In short, I love tofu :)

    Really liking the peeled carrot pseudo-noodle thing. Maybe a spiralizer will be fun. I recently just bought myself a mandolin but don’t have the courage to try it yet!

  28. Healthyness is spelled healthiness, not Y but I. And anyways is not a word. I don’t mean to be crude but you are a teacher and these simple mistakes are scary coming from someone kids are supposed to learn from.

    • Sometimes I intentionally misspell things or use words that are not real because it reflects my voice and communication style better. Healthyness was an unintentional error so I fixed that. And Betty, nothing to be worried about – I feel very confident about my ability to teach children regardless of making an occasional spelling mistake.

    • The word you meant was rude, *not* crude. Crude implies something distasteful and socially unacceptable, and usually sexual in nature.

      And, I beg to differ. You were being intentionally rude and snotty.

      All that aside, fabulous recipe! I used fresh green beans and fresh broccoli, as well as something called su chee (dried, rubber-like tofu) and threw in some chili flakes and a drizzle of sesame oil into the sauce.

  29. I love tofu stir fries and this looks incredible! I would love to snag some of those perfectly seared pieces right now! pinned

  30. Spiralizing is amazing!!

    I spiralize everything now….carrots, zucchini, sweet potato, regular potato, eggplant, cucumber….the list goes on. So much fun and guilt free pasta like dishes

  31. Oh and ps. I believe even teachers are humans and can make spelling mistakes 😛

  32. This looks so beautiful! I’m a big tofu fan and I’m always looking for new tasty ways to cook with it. Yours looks brown, crispy, and delicious! I just made a very similar sauce last night for some tofu and it was so good I ate a lot of it with a spoon! I would be really happy to have this for lunch leftovers :)

  33. Wow, your tofu looks amazing, and like it has flavor and, um, texture! Maybe I will have to be tofu-brave, I just have some really sad, tasteless spongy tofu memories!
    I don’t know about those spiralizer thingies…the noodles look great and all, but won’t your stomach tell you an hour later that you just ate 95% water and it’s hungry again? That’s just my opinion though 😉

  34. This looks great!

  35. That is some fine looking tofu. My doc just told me needed to go gluten and dairy free (I know – horrible and no pasta or melty mozzarella!). This would be the perfect dish for me with rice!

  36. Hooray for tofu! You have to love how it just soaks up all kinds of delicious flavors. This sauce sounds so good–super ginger spectacular!

  37. I’m not a fan of tofu, so I’ll be going the chicken route, but I have to admit that your tofu looks better than any I’ve ever had. Your pics are beautiful and I can’t wait to try this sauce. Thanks for sharing!

  38. This sounds amazing! I’m eating dinner, but kinda want this for a dinner #2! As far as spiralizers go, I know there are a lot of advocates for the julienne peeler, but I have to say I’m on team spiralizer! Mine is the Paderno World Cuisine one and it’s one of my most-used and most-favourite kitchen gadgets, next to my Vitamix. It comes with 3 blades so you can cut spiral ribbons, thin-ish noodles and thicker noodles. I don’t think you’ll regret it!

  39. Holy freaking delicious!! This looks so yummy!

  40. Ok, you might have convoked me to try tofu with this!!! Looks great!

  41. My guy considers tofu a vegetable. And always demands another meat-related protein to go with it. And he’s half-Asian! Go figure… But at least he allows me to cook it (although cooked carrots and celery are an entirely different story) and will begrudgingly eat it, especially if coated in yummy sticky sweet sauce. And that farro? Definitely need to try some of that soon!

  42. Coming back from vacation is always so hard! Except for when you’ve missed your kitchen and have new inspiration.

    Ps- Taylor is right. I also use a mandoline for zoodles and it works great!

  43. Thoughts on using tempeh in place of tofu? I just discovered tempeh and have no idea yet how they substitute. Regardless this looks delicious!!!

  44. This looks deee-lish! I love how you’re including more veggie and gluten-free options on your site and in your e-cookbooks.

    A spiralizer is loads of fun; I was given one as a gift and I mostly use it for zoodles. However, I wouldn’t say it’s a ‘must-have’ kitchen tool; it probably wouldn’t even crack the top 10 for me.

  45. Wow Lindsay! I can’t believe how mouthwatering you made this dish look and sound, and a healthy one at that! I cannot wait to try this out!

    And I’m totally right there with you on the peeling carrots thing, it’s been my exclusive method of carrot preparation for the last couple of months and I love it- so great in salads!

  46. I loved this and I am so glad I found this website. Thank you! My teenage boys liked it!

  47. You take such gorgeous photos! And this dish looks delicious!

  48. This looks amazing! Totally my kind of food 😉

    If you want to jack up the flavor even more use coconut oil. It will enhance the Asian flavor and it smells divine.

  49. I want to be a vegetarian and eat this too, looks great.

  50. Oh my goodness this looks amazing and I’m pretty sure my kids and Colt would devour it! I love how simple the ingredients are! Pinned it for meatless Monday!

  51. I must admit, I’ve never salivated over Tofu until now! This looks delicious. I’m going to make it and not tell my kids it’s tofu to see what they say..lol..they’ll probably think it’s chicken as usual! Oh and I had to google “spiralizer” and now I have to have one.


  52. Thanks, Lindsay, I have two packages of sprouted tofu in the fridge that were just waiting to be put into a delicious new recipe. For those of you on the fence about tofu, try sprouted tofu from Trader Joes! Better flavor than the regular stuff. I’m going to try this recipe with quinoa!

  53. Made this last night. SO. GOOD. My husband was like “nope”, and then he saw and smelled It and was like “yes please!!!!” He had to apologize to me :)

  54. This was delicious! I loved the texture of the carrots peeled. I think previously when I’ve cooked tofu, I haven’t been patient and let it cook enough but this time I let it get golden and this helped with the texture. I would definitely use the sauce with other stir fry recipes too. I didn’t want to dirty my food processor, so I grated the garlic and ginger and then blended the dressing with my hand held immersion blender.

  55. I made this tonight with beef instead of tofu and it was so good my husband and I are fighting over who gets the leftovers.

    I drastically reduced the amount of oil in the sauce (post-gallbladder eviction I can’t eat huge amounts of fat), and I reckon I could ditch the oil completely next time. I also used keycap manis instead of regular soy sauce (to bribe my kid to eat it, she loves kecap manis), and next time will halve the rice wine vinegar and ditch the honey entirely (my head was buzzing from the sweetness!). Obviously I can’t make a recipe without completely changing it 😉

    Sadly my kid, who doesn’t eat stirfry, didn’t like this one either. But the sauce is so easy to whip up I think it will become a lunchtime staple for my husband and I. I’ll just add it to the list of pinch of yum-inspired foods that are staples in this house :)

  56. This sounds tasty! I have both tofu and farro that need to be made into something so I think I’ll make this tonight but with variations to fit what I have on hand.

  57. What a beautiful recipe! And I tried farro once as ground up porridge, must try it again since it’s been like 3 years now.

  58. Ok, so after much deliberation I got the nerve up to cook tofu myself, just because of this recipe. I’ve eaten tofu in miso soup and a couple vegetarian dishes at restaurants, but was always scared of the big wet chunk of… stuff… NOT anymore. This recipe would get 7 out of 5 if I could rate it that high! DELISH! Thanks for making a tofu cooker out of me :)
    I used my vaggetti gadget from Walmart. On carrots, you have to use fatter ones. With zucchini, it is awesome! It was less than $15, so worth a try.

  59. I love, love, love all things tofu (and grains too) so I was really looking forward to this one. Finally made it tonight and was supremely, ridiculously, insanely good. Like, I want my leftovers NOW good. The amount of honey was perfect for me, just enough to round out the flavors but not too sweet. My only addition was a little bit of sesame oil but really, this would have been perfection without it too. Gotta say, Lindsay, I’ve made so many of your recipes since finding your blog and every single one’s been a winner.

  60. Fixed this for supper tonight and the husband and I both loved it. Thanks!

  61. Love your blog, Lindsay! Your recipes are inspiring and right up my taste-bud alley! You wanted to know how to pronounce farro. It is an Italian word, and a grain that is revered in Tuscany. You pronounce it as fah’-rō.

  62. I am at the moment making your grilled pineapple and pork sandwiches. Tomorrow, I am making this. Always looking for new tofu recipes, we are obsessed with tofu. Will have to substitute the asparagus for maybe cauliflower, live in the caribbean and you gotta go with what you can find. Can. Not. Wait. This looks stunning!

  63. Made this for dinner last night and it was awesome! I took your advice to double it and I’m excited for the leftovers at lunch today! Thanks for the great recipe. :)

  64. Carolyn says:

    I made this tonight for dinner and it was amazing. I am pleased to report that it also passed the toddler test. My 3- yr old started eating the tofu and said, “This is delicious!” There is no higher praise than that. Well done and thank you, Lindsay!

  65. Alicia Lynch says:

    Came across this recipe via Pinterest today and made it tonight for my husband and I. I was greeted with a, “Tofu? You aren’t serious right?” To my husband helping himself to seconds!

    I did use half/half olive oil and sesame oil for browning of the tofu and for the sauce. I also placed fresh garlic, onions and ginger in the stir fry only and not the sauce. The sauce I used powdered (gasp I know) garlic and ginger simply because I was too lazy to take down the processor (grin). This was also my first time making tofu anything so needless to say I’ll be making this recipe again. Thanks so much!

  66. Currently shoving this in my face right now. My husband (who’s normally the cook around here) just got texted a picture of this amazing goodness and is quite jealous. I’m working towards becoming a vegetarian, so this is a fantastic recipe to keep on file! I also subbed green beans for asparagus because that’s what came in my food subscription box this week and I can attest that it’s a wonderful sub. Can’t wait to try it with asparagus too!

    Love you, love your blog. Thanks for being awesome!

  67. I made this last night with cauliflower rice and my husband had 2 portions. He usually hates my vegan dinners but he said this was a total winner! Just had it for lunch at work as well. The sauce is amazing.

  68. Hi Lindsay!

    I made this for my boyfriend last night and the flavors were absolutely delicious! My only issue was that I think I was afraid to let the tofu cook long enough so it wasn’t quite as golden and beautiful as yours. Also the sauce made my vegetables a little mirky – about how long do you cook them for – should they still be hard? The eye eats first right!?

    Thank you for another great recipe :)

    • Hey Jen! I would go longer than what you think you need for the tofu (it takes a while to really get that deep golden brown) and shorter than what you think you need for the veggies – they get soggy and brownish pretty quickly. When I cook for blog photos, I usually either just quickly blanch them in boiling water or stir fry them for a very short time to keep their bright color.

  69. Made this last night for dinner and it was AMAZING. Awesome recipe!

  70. I made this last night for dinner… It was an absolute hit! We had bought tofu awhile ago for another recipe and never used it so I was trying to figure out what to do with it before it expired. This recipe was perfect! Although instead of farro I used udon noodles, and subbed mushrooms and peppers for the asparagus since that’s what I had on hand. My moment of truth was when my 4 yr old son ate a tofu cube and proclaimed he loved it! I’ve also been won over, and am left wondering why I was so hesitant to ever cook with tofu before. Thanks for posting this recipe!

  71. I loved this recipe! I was so proud of myself when my tofu came out golden brown and tasting like chicken. The sauce was amazing!!! I’ll make this again!!

  72. I really loved your recommendation to “peel” the carrots so that the slices were really thin. I made this tonight and it was pretty good with the addition of natural crunchy peanut butter to the sauce. I can never get my tofu fried to perfection as seen in your photo so my meal ended up looking like one of those failed pinterest jokes. In the future, i would definitely add crunchy peanut butter to the sauce for some added flavor, as well as a handful of chopped cilantro at the end. Thanks for the tips!

  73. Using what I have on hand so making a variation of this. Don’t have tofu, but I have a bunch of tatsoi. So putting tatsoi as a bed with rice on top then the veggies on top of that. Might add edamame or aduki too. Yum! This sounds so good! Thanks for the recipe! Will try again later as you posted!

  74. This dish looks so delicious. I love stir fry dishes and I love tofu – sooo I can’t wait to make it. Can I replace canola oil with virgin coconut oil? Or something healthier?

  75. My family used to hate tofu because no matter how much water I pressed out, it often still felt “mushy” (especially if I was avoiding frying it in oil). So to make the tofu drier and chewier, I put it in the oven on a baking sheet with parchment paper at a low temp for 20-30 min while I am prepping the veggies (as low as 200 degrees). This dries out the tofu a bit and creates a nice crust on it before I throw it in the stir fry. Much better texture!

  76. Robert Hardy says:

    We make a lot of stirfry in my house. A lot. We have probably made this recipe’s sauce half a dozen times, substituting beef for tofu (just once, the tofu is amazing), and broccoli for asparagus. It is our go to sauce now. Thanks very much.
    And if you’re thinking of cooking this, i reccomend you give it a whirl. Use it as a base, add some thai chili if you like it hot. add a red onion.

    ps, next time i may add a tb of peanut butter. could be nice or awful, we’ll see.
    Thanks again

  77. My go to stir fry sauce! delicious every time, and so simple! Thanks :)

  78. I try this recipe several times now, the tofu never comes out like the pictures, I gave up on that but, the sauce is amazing, I highly recommend it, I’ve even think and it with flour and have used it for chicken stirfry’s, chicken wings, and as dipping sauce

  79. Very yummy, loved the sauce especially. I used 2 cups of shredded carrots like instructed but it became the star of the dish instead lol. I will make this again but I think I will julienne my carrots instead lol

  80. Yummy!!! I have left over sauce and tofu.. easily another stirfry!

  81. I love this dish. I am making it for the second time this month. The sauce is my favorite part, and it’s even better the next day.

  82. Hi! Do you think you could bake the tofu? And also is the canola oil necessary in the sauce?

  83. Hi, firstly this looks amazing, can’t wait to try. Do you think in can use coconut oil or olive oil instead of canola?

  84. zania plume says:

    Wow I tried this recipe for my boyfriend first time he had tofu! And he loved it! Thank you this is delicious

  85. this recipe sounds great! I’ve been doing the peeled carrot for a while, with peeled zuchini as well, cooked in the pan, then adding a fish filet on top, and it cooks with the vegetable steam.

    question: do you add the oil to the sauce, or is it just for frying? it seems it would make a pretty oily sauce, but i could be wrong…

    • Good question! The 1/4 cup oil listed in the recipe goes into the food processor with the other sauce ingredients. We used another 2 Tbsp. oil in the pan when cooking the tofu. Hope that helps! :)

  86. Priscilla says:

    great recipe i loveee tofu! not so sure if honey is vegan though (i found this under the vegan section)

  87. Hi Lindsay! I’m making this tonight and was wondering if the ginger should be chopped or grated when measuring the 2 tbsp? If grated, should it be firmly packed? Thanks and hope to hear from you soon! All the ingredients are ready to go :)

    • Hi, Priya! We would suggest grating the ginger, as it will be more incorporated into your sauce this way. You could also do a very fine chop, and that would work fine. Your 2 Tablespoons do not need to be firmly packed. Hope that helps!

  88. Michael Demmons says:

    Oh wow! I just made this and it is awesome. Only difference is that I added some snow peas I had. Very yum!

  89. I have been searching for tofu stir fry recipe for quite some time and my search ends here. The sauce was perfect
    I added some half boiled cauliflower, and stir fried onions and bell peppers… Turned out yumilicious. Thank you!! :)

  90. Lindy H says:

    Anyone who says that wouldn’t try tofu and use chicken instead, is actually not helping the world to change! People should be stopping eating meat or at least cutting down on it to help the rest of the world! For every bit of grain an animal consumes instead of a starving person, the more people will perish just to feed you meat, not to mention if you eat meat, you are contributing to the terrible animal cruelty that goes on on factory farms! I quit eating chicken when the You Tube video of the little boy hugging a chicken went viral! Chickens, as well as turkeys make great pets and are very affectionate! Did you know: Cows have best friends! Pigs have have a higher cognitive ability than toddlers and can play computer games like chimps! Eating dairy products is wrong because the poor sow has to be kept pregnant all her life, be inseminated by someone putting their fist up inside them (called female oppression), only to lose baby after baby, each time wailing and distressed over her loss! The baby calf is put into a veal crate and often heavily chained down and kept in the dark! Do you want to contribute to this cruelty? Then switch to coconut ice cream, frozen berry bars, fresh almond, coconut, cashew and rice milks or a combo juice made of almonds, hazelnuts and cashews (on the shelf in 1 litre cartons). Chocolate hazelnut in the 1 litre carton and fresh dark chocolate almond milk is amazing!

  91. I’ve made this 5 times now and it’s become my wife’s favorite meal. I add just a little more honey to the sauce and lots of chili powder to the tofu and its simply Devine. Thanks for the great recipe!

  92. This recipe has made it all the way from Minnesota to southern Germany! Congratulations on getting the Bavarians to give up wurst in place of tofu for the evening 😉

  93. My husband and I love this recipe. Thumbs up!

  94. Maria Lazuka says:

    This has become a staple weeknight dinner for my family!! We absolutely love it!!

  95. Kay LoPresti says:

    Seriously so good! I’m a vegetarian and my husband is not, I made mine with tofu and he added chicken to his. He asked that this be added to the regular dinner rotation. Thank you for a delicious dinner option!

  96. Haley Woods says:

    Just made it and my husband said it was the best stir fry I’ve ever made! :) The sauce was perfect! Love, love, love it! 5 Stars!

  97. Do you think this would work with tofu’s that’s been frozen and thawed to make it chewier? Or does it come out chewy like you’ve made it in this recipe? I don’t like it when its too soft.:)

  98. Delicious! i cut the sauce amount in half as I made it for two, but cut the oil to half a tablespoon and used a random collection of veggies I had in the fridge. Also added chilli flakes for a kick. My first ever tofu recipe was a success! Thank you!

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