Honey Ginger Tofu and Veggie Stir Fry #vegetarian #familyrecipe

This dish is a veggie lover wonder. Your plate begins with a bed of fleecy grains, similar to white rice or darker rice or farro (experience!) and afterward gets secured with some sauteed veggies and some brilliant dark colored tofu and an additional proportion of that hand crafted nectar ginger garlic sauce that I am as yet licking off my fingers. The mix of hues and surfaces and flavors is my top choice. In addition the strength. Additionally the great extras. Every last bit of it. Top pick. So tofu is one of those nourishments that makes me flinch somewhat every time I hear it. Ahh, eeh, ugh! vegan nourishment! bizarre and startling!

This has most likely been seeking some time now. I've constantly favored my takeout Pad Thai with veggies and tofu, and I once in a while request tofu at cafés when splashed or seared in things like velvety, fiery, salty, superb sauces. At that point I proceeded to make a reeeeally yummo Sweet Chili Garlic Tofu formula and my eyes were re-opened to cooking with tofu MYSELF, in my own one of a kind kitchen, similar to a genuine veggie lover (which I am not however which I act like every once in a while). These rustic Minnesota tastebuds are spreading and flying, you folks. Indeed, even Bjork – and if that is not the most non-tofu-eating-individual name ever – is energetic about this nectar ginger tofu and veggie pan sear business nas. Be tofu-fearless, companions! Also, in case you're not tofu-courageous, simply utilize chicken. I will imagine that that would be similarly as acceptable and we can at present be companions outwardly.

A couple of conclusive tips for your veggie pan sear: I'm truly into this new stunt includes stripping my carrots as opposed to grinding them. I don't mean simply stripping the skin off, I mean stripping the skin off and afterward utilizing the peeler to strip the carrots themselves into long wavy strips practically like noodles. They are long and bendy and more enjoyable to eat than the old box-grater assortment.

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INGREDIENTS
for the stir fry

• 1 1/2 cup uncooked brown rice or farro
• 2 tablespoons canola oil
• 14 ounces extra firm tofu
• 2 cups chopped asparagus
• 2 cups shredded carrots
• 3 green onions, minced

for the garlic ginger stir fry sauce

• 3 cloves garlic
• 2 tablespoons fresh ginger
• 2 tablespoons honey (more to taste)
• 1/2 cup low sodium soy sauce
• 1/4 cup water
• 1/4 cup rice wine vinegar
• 1/4 cup canola oil

INSTRUCTIONS

1. Sauce: Puree all the sauce ingredients together in a food processor until smooth. Set aside.
2. 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 lotsa 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 1/4 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 plates.
3. Veggies: Return the pan to the heat and add the asparagus with 1/4 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 or farro, and cover with more sauce to taste. Sprinkle with the green onions.

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