The Best Crispy Tofu with Honey Ginger Sauce
Tofu coated in honey ginger sauce with vegetables and rice
Ingredients
- 1 block extra firm tofu (270g)
- 1 tbsp olive oil
- 2 cups thinly sliced cabbage
- 2 cups broccoli florets
- 1/2 cup cashews
- 4 cups cooked rice for serving
Honey Ginger Sauce
- 2/3 cup tamari
- 2 tablespoons honey
- 3/4 tsp powdered ginger
Instructions
- Cook the rice according to the directions.
- Drain the tofu, and then slice it into 5 strips about .5" thick. Lay on a clean kitchen towel and cover with another kitchen towel. Put something heavy on top. Leave the tofu while you prepare everything else. This will absorb all the extra water from the tofu and is important to get crispy tofu.
- Mix all of the sauce ingredients together and set aside.
- In a large cast iron skillet, toast the cashews over medium heat until lightly toasted and smelling fragrant. Set them aside.
- Add the oil to the skillet and heat over medium heat. Once the oil is hot, add in the tofu and cook each side until it's light brown and crispy. You can brown just two sides or all the sides. I usually do 2.
- Once the tofu is crispy to your liking, add in 2 tablespoons of the sauce and stir quickly. The sauce will thicken fast. Toss the tofu gently to coat it completely. Remove the tofu from the pan and set aside.
- Add the veggies to the pan with a splash of water. Sautee the veggies until gently cooked. Don't overcook because we don't want soggy vegetables. Once the veggies are done, it's time to make your bowl.
- Add the rice, veggies and tofu to a bowl, pour on as much sauce as you like and sprinkle the cashews on. Mix and enjoy!
Notes
Use any rice you like, just make sure to read the cooking time and cook according to the package.
To make this vegan, swap the honey for maple syrup.
Nutrition
Calories: 453kcal
Tried this recipe?Let us know how it was!