Crispy tofu in a simple, homemade honey garlic sauce with brown rice and stir-fried vegetables. The perfect meal for a no meat Monday or when you have a vegetarian coming over for dinner.
Course Main Course
Cuisine Canadian
Keyword Honey Garlic, Tofu, Vegetarian
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 55 minutesminutes
Servings 2servings
Author Chef Ben Kelly
Ingredients
Brown Rice
1/2cupbrown rice
1 1/2cupswaterplus more for soaking
1/4tspkosher salt
1/8tspblack pepper
1tbspbutter
Vegetables
1tbspcooking oil canola, peanut, or grapeseed
1mediumcarrot, cut into matchsticks
1cupsliced snow peas
1cup sliced green pepper
1tbspsoy sauce or tamari
Crispy Honey Garlic Tofu
1/2blockmedium-firm tofu 227 g (1/2 lb)
1/2 cupcornstarch
1/4 tspkosher salt
1/8tspblack pepper
1/4cupcooking oilcanola, peanut, or grapeseed
1tbspsliced garlic
1tspminced ginger
1/2tspcrushed red pepper flakes
1tbsphoney
2tsp rice vinegar
1tbspsoy sauce (or tamari)
Instructions
Brown Rice
Put the rice in a bowl, cover with cold water and let sit for 30 minutes.
Drain the rice well, then put it in a medium pot with the measured water, salt, pepper, and butter.
Bring the rice to a boil over high heat. Once the rice starts to boil, stir it, put a lid on the pot, turn the heat to low and simmer the rice for 20 minutes.
Take the rice off the heat, and let it sit with the lid on for another 5 minutes.
Vegetables
Heat a wok or large frying pan over medium-high heat.
Add the oil to the pan along with the vegetables. Stir-fry the vegetables for 3 to 4 minutes or until the vegetables start to soften.
Add the soy sauce to the vegetables, cook for another 30 seconds to 1 minute, then serve.
Crispy Honey Garlic Tofu
Pat the tofu dry with a paper towel and cut it into 1 cm cubes.
In a medium mixing bowl, combine the cornstarch, salt, and pepper. Mix well.
Add the diced tofu to the cornstarch and gently toss until all the tofu is coated in cornstarch.
Heat a wok or large frying pan over high heat.
Add the oil, let it heat for 1 minute, then gently add the tofu to the oil, shaking off any excess cornstarch.
Turn the heat down to medium-high and cook the tofu stirring every 20 to 30 seconds for 2 to 3 minutes or until it is golden brown.
Add the garlic and ginger to the pan and cook for 30 seconds to 1 minute or until the garlic just starts to brown.
Add the crushed red pepper flakes and honey, cook for 30 seconds, then add the vinegar and soy sauce. Stir-fry for 1 more minute and serve.