Tofu & Veggie Stir-Fry w/ Honey Ginger Sauce

I’ve made a lot of stir-fry dinners, but this honey ginger sauce is magical.  I made my stir fry with tofu, broccoli, and carrots, but you can add chicken and your favorite vegetables.  This recipe also makes extra honey ginger sauce….perfect for drizzling over your finished dish!


4-6 servings


Start by making the honey ginger sauce.  Puree the ingredients together in a blender or food processor.

As you can see, I just used my immersion blender.

Cook your rice according to the package instructions.

While it’s cooking, slice your tofu into cubes and press with paper towels to remove as much excess moisure as possible.

Heat your oil in large skillet and add the tofu and a 1/4 cup of the honey ginger sauce.IMG_1755.JPG

Cook your tofu until it’s golden brown.  Transfer it to a paper towel lined plate and set aside.

While the tofu is cooking, you can prep your vegetables.

Add the broccoli to the same pan along with 1/4 cup of the honey ginger sauce.  Cook until it’s bright green and slightly tender.

Add the carrots and tofu to the broccoli.

Stir together and add a little more of the sauce if desired.

Serve over rice, garnish with green onions, and add even more magical sauce over the top!


For the stir fry
1½ cup uncooked brown rice or farro
2 tablespoons canola oil
14 ounces extra firm tofu
2 cups chopped broccoli
2 cups carrots, shredded or sliced
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 or coconut aminos
¼ cup water
¼ cup rice wine vinegar
¼ cup canola oil


Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.

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 a lot of 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 plate.

Veggies: Return the pan to the heat and add the broccoli with ¼ cup stir fry sauce. When the broccoli 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.

Related Recipes:

Sesame Asian Quinoa

Vegetable Zoodle Stir-Fry

Recipe adapted from: Pinch of Yum

Join the Conversation

  • http://www.youngandrungry.com Margaret @youngandrungry

    That stir fry sauce looks amazing! Any excuse to use my immersion blender!

    • http://www.jenchoosesjoy.com JenChoosesJoy

      I love mine!!

  • http://mommyrunfast.com/ Laura @ Mommyrunfast

    Yum! I use my immersion blender for everything too… so much easier than getting out the blender or food processor.

    • http://www.jenchoosesjoy.com JenChoosesJoy

      You’re so right!!

  • stephanie g

    That looks delicious! I always thought I didn’t like tofu, but I gave it another try at a post-race party a couple weeks ago and loved it. It was in a veggie broken noodle salad… to die for. Will definitely be trying this recipe.
    Have a great day!

    • http://www.jenchoosesjoy.com JenChoosesJoy

      If it’s seasoned well, it’s so good!

  • Jen@milesandblessings.com

    Yum!!!!! I have never seen or used an immersion blender, but it looks SO handy! Which one do you have…do you like it? Do you have a favorite rice? Can’t wait to try this!

    • http://www.jenchoosesjoy.com JenChoosesJoy

      Mine is a Cuisinart and I love it!!
      I cook with a brown basmati rice and it’s so good.

  • http://www.runningnreading.com Running ‘N’ Reading

    This looks great, Jen; thank you for sharing the recipe! I can never get my tofu this brown/cooked/crispy; do you think I just need to cook it longer or at a higher temperature? Maybe I’m giving up too soon – ha! Stir fry is one of our favorites and so easy!

    • http://www.jenchoosesjoy.com JenChoosesJoy

      It helps to make sure it’s really dry before you start cooking it and then maybe use a higher heat.

  • Michelle Dragoo

    This looks amazing!!

    • http://www.jenchoosesjoy.com JenChoosesJoy

      Thank you!!

  • http://girlsgotsole.com Shannon Chenoweth

    Yummy, looks sooo good! As a vegan, I try to avoid honey, so I’d swap it out for agave…wonder if that makes a real difference for this recipe taste. I’m a big fan of stir-fries!

    • http://www.jenchoosesjoy.com JenChoosesJoy

      I haven’t tried it with agave, but it should work well. If you try it, let me know!

  • Heather Davis

    Your photos look so good. I do not like broccoli but it looks so good. Have a great one Jen.

    • http://www.jenchoosesjoy.com JenChoosesJoy

      It’s easy to sub another veggie in place of broccoli and thank you!!

  • Regina Mcwhirter

    Lovely dish, great photos. I’ll be trying this out on my husband this week. Fingers crossed!

    • http://www.jenchoosesjoy.com JenChoosesJoy

      I hope you both love it!!!