If we were to play a little word association, I suspect that the mention of the word “tofu” would not lead you to blurt out “SASSY!”—until you taste this Honey Lime Tofu Stir Fry.

Honey Lime Ginger Tofu Stir Fry

This zippy tofu stir fry is a cacophony of color and flavor that bursts from the bowl and makes the descriptors commonly associated with tofu—“boring,” “mushy,” “hippies only”—seem as accurate as my bowling game (i.e. wildly off target).

Honey Lime Tofu Stir Fry. A fast, healthy, 30 minute meal. Vegetarian and gluten free!.jpg

Honey Lime Tofu Stir Fry

How to Make the Best Tofu

Before I launch into all of the lively ingredients that make this stir fry boogie, let’s address the elephant in the kitchen: tofu. It’s divisive, and I can understand why. Tofu lovers will profess how, when cooked properly, tofu is a crispy, protein-packed, super sponge for flavor. Tofu haters are more likely to recall the unpleasant experience that poorly cooked tofu: a mushy, bland blob of putty.

Both groups—the ‘fu lovers and the ‘fu naysayers—are right.

To enjoy tofu, it really does need to be cooked well, which fortunately for us, is ridiculously easy. Last year, I launched a full-scale kitchen campaign to figure out how to cook perfectly crispy, super satisfying tofu at home and was pleasantly surprised. You can read the full detail of my tofu revelation in the post Crispy Tofu and rest assured that every tofu bite in this honey lime tofu stir fry is lightly crispy on the outside and satisfyingly firm and flavorful on the inside.

Why I Love This Easy Tofu Stir Fry

One of the most important questions to ask your tofu stir fry: “What are you drinking?” Tofu is a blank canvas and will absorb anything you add to it, turning each little cube into a big pocket of flavor.

Currently, I’m hooked on a cocktail of honey, lime, and mint. It’s a little sweet, a little tart, and ultra refreshing—everything I crave in a spring or summer dinner. For extra pizzazz, I tossed in fresh ginger. It wakes up the tofu stir fry and makes it taste alive. (See also this Tofu Stir Fry!)

Honey Ginger Tofu Veggie Stir Fry with Lime

As with any of the stir fry recipes on my site, the veggies are a choose-your-own-adventure situation, so feel free to swap any you love or have on hand. I used two of my spring favorites—broccoli and asparagus—along with plump cherry tomatoes for a colorful, juicy pop.

I served this honey lime stir fry atop whole grain farro (which tastes similar to rice but is a bit chewier and heartier), but brown rice, quinoa, or whole wheat noodles are lovely options too. (If you’re looking for a noodle dish, this Stir Fry Noodles is a tasty choice!)

Honey Lime Tofu Veggie Stir Fry

More Flavor-Packed Tofu Recipes

Honey Lime Tofu Stir Fry. Fast and healthy!

I hope I’ve convinced a few of the tofu skeptics to give the ‘fu a go, if only this once, but you can certainly make this honey lime stir fry with chicken, shrimp, or your protein of choice. Or give this Teriyaki Beef Stir Fry a try instead.

My one non-negotiable: you must wear your sassy pants when you serve it. Flavor this big demands a coordinating attitude!

Honey Lime Ginger Tofu Stir Fry

Honey Lime Tofu Stir Fry

5 from 1 vote
A fast and healthy tofu stir fry with a vibrant honey lime sauce that will have you craving more!

Prep: 10 mins
Cook: 35 mins
Total: 45 mins

Servings: 4 servings

Ingredients
  

For the Stir Fry:

  • 1 cup uncooked farro, brown rice, or quinoa, or 12 ounces whole wheat noodles
  • 14 ounces extra firm tofu prepped according to Ultra Crispy Unfried Tofu
  • 2 tablespoons grapeseed oil or canola oil, plus 1 tablespoon for cooking the tofu
  • 3 cups chopped broccoli, about 6 ounces
  • 2 cups 1-inch sliced asparagus, about 8 ounces
  • 2 cups halved cherry tomatoes, about 10 ounces
  • 4 green onions finely sliced, plus additional for garnish

For the Sauce:

  • 3 cloves minced garlic
  • 2 tablespoons minced fresh ginger
  • 1/3 cup low sodium soy sauce
  • 1/3 cup fresh lime juice about 2 limes
  • 3 tablespoons honey
  • Pinch red pepper flakes optional
  • 1/4 cup loosely packed mint leaves chopped

Instructions
 

  • Cook the rice, farro, quinoa, or noodles according to package instructions. Set aside.
  • Prepare the tofu according to the method in Ultra Crispy Unfried Tofu. If you do not have time to freeze the tofu, simply skip this part and by boiling the tofu (step 2 of the tofu post).
  • In a small bowl, briskly stir together all of the sauce ingredients except for the mint: garlic, ginger, lime juice, soy sauce, honey, and optional red pepper flakes. Set aside.
  • Once the tofu is sautéed (again, according to the directions in Ultra Crispy Unfried Tofu), remove it from the skillet and place it on a paper towel-lined plate to drain.
  • Return the pan to the heat and add the 2 tablespoons grapeseed or canola oil. Let heat for 30 seconds, then add the asparagus and broccoli, along with 1/4 cup of the stir fry sauce (be careful—the sauce may splatter a bit on the heat). Cook until the veggies are crisp-tender, about 5 minutes. Add an additional 1/4 cup sauce, the reserved tofu, tomatoes, and green onions. Cook 2 additional minutes. Stir in the mint, then serve over the prepared farro, garnished with additional green onions and sauce as desired.

Notes

This stir fry is super adaptable, so feel free to swap any fresh or frozen vegetables you have on hand. Do note that if you use different veggies, you may need to cook them for a bit longer/shorter, depending upon the vegetables selected.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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20 Comments

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  1. I love that you are a farro girrrl Erin, it doesn’t get enough credit for being such a crazy yummy grain!!  this stir-fry seriously looks awesome, I can’t believe how good you made tofu look!  pinned x

  2. I love seeing new tofu recipes. This looks yummy and very easy to make, not to mention, very healthy too! thanks for this!

  3. i love tofu now, but my first taste (as a high school student) was TERRIBLE. it was mushy and nasty and ewww. but crisp tofu i can get into! :) sounds like a great sauce for tofu!

  4. As a  (former) tofu lover who can no longer have anything with large amounts of soy due to a medication interactions, I’m still going to try this- just with shrimp or chicken instead.

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