Never doubt the beloved cast iron skillet. It is the best, most perfect nonstick pan, and is a healthy cooking choice. TRUST. I originally opted for my wok when making this, but regretted it as soon as the tofu was sticking like crazy to the bottom of the “nonstick” pan. I irritably moved the tofu to my cast iron, and everything was peachy again. I’m sorry my dear cast iron for ever doubting you.
Aside from the minor tofu meltdown, this stir fry was very successful. I love a good stir fry! They’re super quick, making them perfect for a weeknight, and they’re pretty easy to improvise. I used carrots and snow peas, but mushrooms (always say yes to mushrooms), broccoli, or asparagus would be awesome as well. Feel free to switch out the veggies in the recipe, and use whatever you have on hand! To me, what usually makes one stir fry stand apart from another is the sauce, and this one is super! Full offresh ginger and garlic, it’s savory and delish. You may have a bit leftover, so don’t be afraid to get creative. I’m sure it would be crazy good with fried rice, or on top of fish or chicken. Regardless, I’m sure you’ll hoover this recipe, just like we did.
Honey Ginger Tofu and Veggie Stir Fry
Notes: I used coconut oil in place of canola oil to make a healthier stir fry. Coconut oil has a high smoke point, making it work just as well as canola oil. Plus, it’s tasty. I shredded the carrots, but I think I’ll either chop them next time or use match sticks. Though they were pretty, the shredded carrots tended to clump up, and it was difficult to separate them.
For the stir fry
1 1/2 cups uncooked brown rice
2 tablespoons coconut oil
14 ounces extra firm tofu
2 cups chopped snow peas, or green veggie of choice
2 cups carrots, shredded, chopped or julienned-your call!
3 green onions
For the stir fry sauce
3 cloves garlic
2 tablespoons fresh ginger
2 tablespoons honey (more to taste)
1/2 cup tamari, or low sodium soy sauce
1/4 cup water
1/4 cup rice wine vinegar
1/4 cup coconut oil
First, make the sauce. Puree all the sauce ingredients together in a food processor until smooth. Set aside.
Cook the rice according to package directions (remember, brown rice needs about 45 minutes of cooking time!). Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again-there’s a lot of water in there! Cut the tofu slices into small cubes. Heat the oil in a large nonstick skillet (cast iron is dreamy here!) over medium heat. When the oil is shiny, add the tofu and about 1/4 cup of the stir fry sauce (watch out because the sauce and oil will splatter a tiny bit. Have a cover, just in case). Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.
Return the pan to the heat and add the snow peas, try not to stir too much, as you want the veggies to get a little charred (at least I do!). When the snow peas are bright green and slightly charred, add the carrots and 1/4 cup of stir fry sauce, and toss. Arrange the veggies and tofu over the cooked rice, and cover with more sauce to taste. Sprinkle with the green onions.