Honey Lime Tofu Stir Fry

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

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

Before I launch into all of the lively ingredients that make this tofu 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 Ultra Crispy Unfried 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.

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.

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.

Honey Lime Tofu Veggie Stir Fry

I served this Honey Lime Tofu 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.

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 Tofu Stir Fry with chicken, shrimp, or your protein of choice.

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

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Honey Lime Tofu Stir Fry

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

Yield: 35 minutes

Prep Time: 10 minutes

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 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

Directions:

  1. Cook the rice, farro, quinoa, or noodles according to package instructions. Set aside.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

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.

I am also sharing this recipe on the Tablespoon blog, where I am a contributor.

// All images and text ©/Well Plated.

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

20 comments

  1. You’re so right, Erin! Tofu is the best as long as people know how to cook it. Whole Foods has the best tofu in their salad bar!
    This sauce looks so incredible. I want to put this on the dinner menu for later this week!

  2. I think you did the ‘fu justice. This stir fry is bangin’!

  3. Ever since you shared your ‘freeze tofu first’ tip, you’re the queen of making tofu delicious! I know this stir-fry is fab! Come make it for me?

  4. I have a block of tofu sitting in my fridge waiting to be dressed with sass. You are winning Monday with this recipe! :) 

  5. I never eat tofu but this makes me want to shove it in my mouth.  

  6. mmmmmm….I know what I am making for dinner tonight!! 

  7. Boyfriend and I make tofu stir fry about once a week. We’ve never done honey lime though! Definitely suggesting this recipe next week :)

  8. Can’t wait to put my sassy pants on (do I own any?? ;)) and make this! Trevor and I have friends that are vegetarian and they totally changed our minds on tofu! 

  9. I’m  ashamed to admit…I’ve never tried tofu. Never! I feel bad even saying it. I think this stir-fry could could convert me though, as it looks phenomenal!

  10. I have ordered tofu out at restaurants and liked it, but have never cooked with it. This combo with honey and lime though totally makes me want to try it at home!

  11. This dish looks beautiful. I have been wanting to experiment with tofu but my husband (definite ‘fu naysayer) is adamantly against it… I think he would love this recipe, though!

  12. Not a big tofu fan, but this recipe might be the thing that changes that. :)

  13. This tofu stir fry looks fabulous! I love the honey and lime, sounds so fresh and delicious!

  14. 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

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

  16. 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!

  17. i just cooked with tofu for the first time and made this and its AWESOME

  18. 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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