Ginger Tofu and Veggie Stirfry

Recipe inspired by  Pinch of Yum.

Recipe inspired by Pinch of Yum.

[Serves 6]


For the stir fry:

  • 1 cup uncooked jasmine rice
  • 2 tablespoons EVOO
  • 14 ounces extra firm tofu
  • 1 bunch of asparagus, chopped
  • 2 cups shredded carrots
  • 3 green onions, minced
  • sesame seeds

For the garlic ginger stir fry sauce

  • 3 cloves garlic
  • 2 tablespoons fresh ginger
  • 2 tablespoons maple syrup
  • ½ cup low sodium tamari
  • ¼ cup water
  • ¼ cup rice wine vinegar
  • ¼ cup EVOO


  1. Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.
  2. Tofu: Cook the rice according to package directions. Cut the tofu into slices and press with a paper towel to remove excess moisture. 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 pan-fry the tofu until golden brown. Remove from the pan.
  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, and cover with more sauce to taste. Garnish with green onions and sesame seeds.