Honey Ginger Tofu and Veggie Stir Fry


Welcome friends! This blog has been a work in progress for quite some time now, so I’m very excited that it’s finally off the ground! I can’t wait to share all of my fashion favorites, new gluten-free recipes, DIY projects, and travel adventures with you! There’s plenty more to come, so stay tuned!

As you may have guessed from the title and photos, this first post is a recipe for a honey ginger tofu and veggie stir fry. We’ve been on kind of a tofu kick lately. It’s a great meat alternative that still adds the protein you are looking for. I mean, how many nights in row can we (happily) eat chicken? If you asked John, he would say he could eat the same exact thing every night (same goes for his lunches!). I on the other hand, cannot. While our first attempt at tofu was a complete and major fail (we ended up with more of a tofu scramble), we think we have finally mastered the art of tofu preparation.

One thing to keep in mind when working with tofu is to let it dry, the longer, the better. When frying, you should keep a close eye on the pan since it tends to burn quickly. And remember, tofu is fragile.



For the stir fry:

  • 1½ cups uncooked brown rice
  • 1 tablespoon coconut oil
  • 1 tablespoon sesame oil
  • 14 ounces extra firm gluten-free tofu
  • 2 cups snap peas
  • 2 cups peeled carrots
  • 3 green onions, minced

For the garlic ginger stir fry sauce:

  • 3 cloves garlic
  • 2 tablespoons fresh ginger
  • 2 tablespoons honey
  • ½ cup gluten-free low sodium soy sauce
  • ¼ cup water
  • ¼ cup rice wine vinegar
  • ¼ cup vegetable oil


  1. Prepare the rice however you would like. We used a rice cooker which is an easy way to make tasty rice! Just add 2 parts water to each part rice and hit start.
  2. For the sauce: Puree all of the sauce ingredients together in the food processor until smooth. Our (mini) food processor started to leak, so rather than make a bigger mess we ended up straining out some of the larger pieces of ginger.
  3. For the Tofu: Cut tofu into thin slices and press tofu with sheets of paper towel. If you have time, press with a hard object for 30-60 minutes to drain excess water. Once it’s dry, cut the tofu into small bite size cubes. Heat oil in a large skillet over medium heat. Once oil is hot add the tofu. Pan fry tofu to golden brown perfection, which we have learned from experience is not as easy as you would think! May the odds be ever in your favor. Remove from heat and drain on a paper towel-lined baking sheet or plate.
  4. Return the pan to the heat and add the snap peas and carrots with 1/2 cup stir fry sauce and cook 4-5 minutes or until tender. Add the cooked tofu to the veggies and toss with the rest of the sauce. Serve over brown rice with green onions as a garnish.

Bon appétit!


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