Honey Ginger Glazed Tofu Stir-Fry
This sticky-sweet glaze has just enough kick to it from the Sriracha to balance beautifully on the palate with earthy stir-fry vegetables and fragrant jasmine rice. That's just the kind of balanced diet we can get behind!
Servings
Produce
Garlic
2 1 Clove
Yellow Onion
1/2 0.25 Whole
Carrot
6 3 oz
Cremini mushrooms
4 2 oz
Shiitake mushrooms
4 2 oz
Green onion
2 1 oz
Napa Cabbage
10 5 oz
Protein & more
Jasmine Rice
1 0.5 cup
Sesame Seeds
2 1 tablespoon
Extra firm tofu
1 0.5 Package
Pantry items
Sesame oil
2 1 tablespoon
Tamari
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Honey Ginger Glaze
Honey
1/3 0.165 cup
Sriracha
1 0.5 tablespoon
Rice vinegar
1 0.5 tablespoon
Prep ahead (optional)
a. Chop napa cabbage leaves bite-sized. b. Thinly slice green onion. c. Compost tough stems from cremini and shiitake mushrooms; ¼” slice caps. d. Peel carrots; slice ¼”-thick coins or matchsticks. e. Thinly slice yellow onion. f. Mince garlic.
Instructions
1
Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion). Cover and bring to a boil.
b. Add jasmine rice; stir immediately. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes.
2
Stir-fry vegetables:
a. In large sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil. Add yellow onion (thinly slice), garlic (mince), and carrots (peel, ¼” coins or matchsticks). Cook until onion is translucent, about 2 minutes.
b. Add shiitake and cremini mushrooms (compost tough stems, ¼” slice caps); cook until caramelized, about 2-3 minutes. Add 1-2 tsp tamari or soy sauce; stir to combine. Continue to cook until carrots are firm but lose their crunch, about 3-4 minutes. Add more tamari to taste.
c. Add napa cabbage (chop leaves bite-sized). Continue to stir-fry until cabbage softens. Remove from heat and set aside.
3
Cook tofu with glaze:
a. Drain and rinse extra firm tofu. Using paper towels, press as much water out as possible. Cut into 1” cubes. Season with ½ tsp salt.
b. In medium sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil. Add tofu. Cook until caramelized on all sides, about 4-5 minutes.
c. Reduce heat to medium and add honey ginger glaze. Be careful — glaze will bubble furiously. Toss to coat tofu; cook until glaze thickens, about 1-2 minutes.
4
Serve:
a. Divide jasmine rice among bowls or plates. Add stir-fry vegetables and tofu on top or alongside.
b. Garnish with green onions (thinly slice) and sesame seeds.
Chef's notes
Dip your finger into the glaze for a heat taste-test. Sriracha is subtle but can linger on the tongue. While the heat does mellow when paired with the vegetables and rice, the glaze may be too spicy for kiddos. For a more mild glaze, whisk ⅓ cup honey and 1 tbsp rice wine vinegar (white wine or champagne vinegar will do in a pinch), 1 minced garlic clove, and ½ tsp minced ginger. Ta-dah!
All spice mixes and dressings made by Lettuce from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Lettuce meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX
Wherever a Loconomy link is mentioned, you can browse and buy that farm’s products directly from them.
Loconomy’s mission is to empower local businesses to sell more, serve customers well, and run efficiently. Learn more at: www.loconomy.com/supplier