Ginger Honey Garlic Tofu and Veggies with Farro
Prep time
Cook time
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Crispy tofu that's sautéed, not fried, and tossed in a 7-ingredient honey-ginger-garlic sauce! Served over farro with asparagus and shredded carrots for a completely protein packed plant-based meal!
Recipe type: Vegan
Cuisine: Asian
Serves: 4
For the honey ginger sauce:
  • 4 cloves garlic
  • 2 in. piece of ginger, skin removed, roughly chopped
  • 2½ tbsp. honey
  • ½ cup low sodium soy sauce
  • ¼ cup rice cooking wine
  • 14 cup canola oil
  • ¼ cup water
  • ½ tsp red pepper flake (optional, I did not use)
For the dish:
  • 1½ cup uncooked farro
  • 2 tbsp. canola oil
  • 16 oz. extra firm tofu
  • 2 cups asparagus, chopped
  • 2 cups shredded carrots
  • 3 green onions, minced
  1. Put all the ingredients for the sauce in a food processor and puree until smooth. Set aside.
  2. Cook the farro according to directions on the package
  3. Cut the tofu into small cubes and pat them dry with a paper towel. Heat the oil in a large non-stick skillet on medium-high heat. Add the tofu and ½ cup of the sauce. Be careful because the sauce will splatter then you first add it. Cook, stirring occasionally until all the liquid has evaporated and sides of the tofu are golden brown. Remove from heat and set aside in a paper towel lined bowl.
  4. Next, add the asparagus to the skillet and the remaining sauce. Cook until asparagus is still bright green and tender-crisp. Add the carrots and toss.
  5. Arrange the platter with farro, topped with the veggies and then the tofu. Serve immediately.
Recipe by GalaLiving at