Honey ginger tofu and rice

Too few ratings

“This simple punchy tofu and rice will become an instant regular in your vegan nights menu.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1½ cups firm tofu
2 tbsp ginger
3 tbsp honey
70 ml dark soy sauce
1 pinch pepper
1 pinch salt
1 tbsp sesame seed
1 tbsp spring onion
1 tsp paprika
150 g jasmine rice
olive oil
Metric
Imperial

Utensils

  • pot
  • nonstick pan
  • Step 1/4

    • 150 g jasmine rice
    • pot

    Cook about a cup of jasmine rice.

  • Step 2/4

    • 1½ cups firm tofu
    • olive oil
    • nonstick pan

    Cut tofu into bite-sized cube (I find stinky tofu to have a significantly better flavor profile). Coat a non-stick pan with olive oil and sauté the cubes in medium heat. Take care to fry all sides until a light brown color appears.

  • Step 3/4

    • 2 tbsp ginger
    • 3 tbsp honey
    • 70 ml dark soy sauce
    • 1 pinch pepper
    • 1 pinch salt
    • 1 tsp paprika

    Reduce the heat and mix paprika, crushed ginger juice, honey, soy sauce, salt and pepper in a bowl. Add the mixture into the pan and repeat cooking the tofu on all sides but until golden brown this time.

  • Step 4/4

    • 1 tbsp sesame seed
    • 1 tbsp spring onion

    Serve in a bowl with the sticky rice. Garnish with sesame seeds and chopped spring onions.

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