This stir fry was another success that struck the right balance of flavor between simple and complex, sweet and savory, and texturally interesting.
Recipe from Pinch of Yum.
-14 oz extra firm tofu
-2 cups chopped asparagus
-2 cups ribboned carrot
-3 diced green onions
-2 T vegetable oil
-3 cloves minced garlic
-1.5 T powdered ginger
-2 T honey
-0.5 cup soy sauce
-0.25 cup water
-0.25 cup rice wine vinegar
In a medium bowl, whisk the garlic, ginger, honey, soy sauce, water, and rice wine vinegar until combined, then set aside.
Press the tofu and cut into cubes. I leaned towards making my tofu pieces on the large side because I was using firm tofu rather than extra firm, as the recipe requires. This meant my tofu was more wet and could be susceptible to breaking apart. Coat the tofu pieces lightly in chili powder.
Cook the tofu in a wok with the oil on medium to high heat and stir carefully so that the tofu crisps reasonably evenly, then remove from the wok.
Begin to cook the asparagus in the wok with the oil remaining in the pan. After a few minutes, add the carrots and green onions. If the vegetables absorb the oil and the wok starts to heat up too much, feel free to re-whisk the sauce and pour some in. When the vegetables are cooked but still firm, return the tofu to the wok and pour in the rest of the sauce mixture.
When the sauce is mostly absorbed, the stir fry is ready to be served, on a bed of rice or noodles if desired.
The stir fry is delicious and inviting, and keeps well for leftovers.