Honey Lime Tofu Stir Fry

Name: Honey Lime Tofu Stir Fry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked farro; 14 ounces extra firm tofu; 2 tablespoons grapeseed oil; 3 cups chopped broccoli; 2 cups 1-inch sliced asparagus; 2 cups halved cherry tomatoes; 4 green onions; 3 cloves minced garlic; 2 tablespoons minced fresh ginger; ⅓ cup low sodium soy sauce; ⅓ cup fresh lime juice; 3 tablespoons honey; Pinch red pepper flakes; ¼ cup loosely packed mint leaves

User Reviews

0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Course
Main Course
Cuisine
Chinese, American

Honey Lime Tofu Stir Fry

Iris Warren

Report

A fast and healthy tofu stir fry with a vibrant honey lime sauce that will have you craving more!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

For the Stir Fry:

1 cup uncooked farro, brown rice, or quinoa, or 12 ounces whole wheat noodles
14 ounces extra firm tofu prepped according to Ultra Crispy Unfried Tofu
2 tablespoons grapeseed oil or canola oil, plus 1 tablespoon for cooking the tofu
3 cups chopped broccoli, about 6 ounces
2 cups 1-inch sliced asparagus, about 8 ounces
2 cups halved cherry tomatoes, about 10 ounces
4 green onions finely sliced, plus additional for garnish

For the Sauce:

3 cloves minced garlic
2 tablespoons minced fresh ginger
⅓ cup low sodium soy sauce
⅓ cup fresh lime juice about 2 limes
3 tablespoons honey
Pinch red pepper flakes optional
¼ cup loosely packed mint leaves chopped

Add to Shopping List

Instructions

Cook the rice, farro, quinoa, or noodles according to package instructions. Set aside.
Prepare the tofu according to the method in Ultra Crispy Unfried Tofu. If you do not have time to freeze the tofu, simply skip this part and by boiling the tofu (step 2 of the tofu post).
In a small bowl, briskly stir together all of the sauce ingredients except for the mint: garlic, ginger, lime juice, soy sauce, honey, and optional red pepper flakes. Set aside.
Once the tofu is sautéed (again, according to the directions in Ultra Crispy Unfried Tofu), remove it from the skillet and place it on a paper towel-lined plate to drain.
Return the pan to the heat and add the 2 tablespoons grapeseed or canola oil. Let heat for 30 seconds, then add the asparagus and broccoli, along with 1/4 cup of the stir fry sauce (be careful—the sauce may splatter a bit on the heat). Cook until the veggies are crisp-tender, about 5 minutes. Add an additional 1/4 cup sauce, the reserved tofu, tomatoes, and green onions. Cook 2 additional minutes. Stir in the mint, then serve over the prepared farro, garnished with additional green onions and sauce as desired.

Notes

This stir fry is super adaptable, so feel free to swap any fresh or frozen vegetables you have on hand. Do note that if you use different veggies, you may need to cook them for a bit longer/shorter, depending upon the vegetables selected.