It’s Monday and it’s back to blog go-time! Today I’m being a vegetarian with this Honey Ginger Tofu and Veggie Stir Fry and HELLO WORLD it tastes really superyummy. All last week I was vacationing on the most beautiful beach (pictures? tomorrow? same time same place? see you there.), and now that it’s Monday I have to be a real person again. Sad face. But being a real person does have some perks, and right now those perks include being in my own little snuggly kitchen again and eating things like honey, ginger, tofu, asparagus, carrots, and all the other veggie stir fry things without having to share and without any tofu mockery from my family.
Because let’s be real – my family’s favorite food does not equal tofu.
This dish is a vegetarian wonder. Your plate starts with a bed of fluffy grains, like white rice or brown rice or farro (adventure!) and then gets covered with some sauteed veggies and some golden brown tofu and an extra measure of that homemade honey ginger garlic sauce that I am still licking off my fingers. The combination of colors and textures and flavors is my favorite. Plus the healthiness. Plus the good leftovers. All of it. Favorite.
So tofu is one of those foods that makes me wince a little bit every time I hear it. Ahh, eeh, ugh! vegetarian food! weird and scary!
This has probably been coming for a while now. I’ve always preferred my takeout Pad Thai with veggies and tofu, and I occasionally order tofu at restaurants when soaked or fried in things like creamy, spicy, salty, wonderful sauces. Then I went and made a reeeeally yummo Sweet Chili Garlic Tofu recipe that’s in my Everyday Healthy eCookbook and my eyes were re-opened to cooking with tofu MYSELF, in my very own kitchen, like a real vegetarian (which I am not but which I act like from time to time). These rural Minnesota tastebuds are spreading and flying, you guys. Even Bjork – and if that’s not the most non-tofu-eating-person name ever – is on board with this honey ginger tofu and veggie stir fry biz-nas.
And if you’re not tofu-brave, just use chicken instead. I will pretend that that would be just as good and we can still be friends on the outside.
A few final tips for your veggie stir fry: I’m really into this new trick that involves peeling my carrots instead of grating them. I don’t mean just peeling the skin off, I mean peeling the skin off and then using the peeler to peel the carrots themselves into long curly strips almost like noodles. They are long and bendy and more fun to eat than the old box-grater variety.
And side note – do I need to buy a spiralizer in order to continue my life as a food blogger? Because I’m starting to wonder about those zoodles. Please advise.
Another tip: try using farro. I still don’t know how to pronounce that (pharaoh? or farr-oh) but I do know that I used it as a nice comfy bed for my honey ginger tofu and veggie stir fry and it was a really good thing. Nutty, fluffy, filling, and delicious. Plus I think it’s healthy or whatever you call it.
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