Wok-Fired Tofu and Greens with Jasmine Rice

Crispy pan-fried tofu and vibrant mixed greens tossed in a savory, mild soy-ginger sauce, served over fluffy jasmine rice for a flavorful and light weeknight dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $1.26/serving

Dietary

• Dairy-Free
• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• healthy
• quick
• stir-fry

Ingredients

• 1 extra-firm tofu (14 ounces, pressed and cubed)
• 1 tablespoon cornstarch
• 2 tablespoon soy sauce (low sodium preferred)
• 1 tablespoon honey
• 1 teaspoon fresh ginger (grated)
• 0.5 cup water
• 2 tablespoon vegetable oil (divided)
• 4 cup mixed stir-fry greens
• 1 cup jasmine rice (uncooked)

Instructions

1. Cook jasmine rice according to package directions. Keep warm.
2. In a shallow dish, toss the cubed extra-firm tofu with cornstarch until evenly coated. In a small bowl, whisk together soy sauce, honey or maple syrup, grated fresh ginger, and 1/2 cup water for the sauce.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3-4 minutes per side, turning as needed, until golden brown and crispy. Remove tofu from the pan and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the skillet/wok. Add the mixed stir-fry greens and sauté for 2-3 minutes until wilted and tender-crisp.
5. Return the cooked tofu to the pan. Pour the sauce over the tofu and greens, tossing gently to coat. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
6. Serve the wok-fired tofu and greens immediately over the jasmine rice.

Notes

Ensure your tofu is well-pressed to achieve the crispiest texture. You can add a sprinkle of sesame seeds before serving for extra flavor and crunch.

Nutrition (per serving)

• Calories: 360
• Protein: 21.5 g
• Carbohydrates: 44.8 g
• Fat: 11.2 g
• Fiber: 3.6 g
• Sodium: 980 mg
• Saturated Fat: 1.9 g
• Sugar: 7.5 g