Boistfort Valley Farm
Community Supported Recipe Box

Vegetable and Tofu Stir Fry with Honey Tamari Glaze

for stir fry

  • 1-2 Tbsp Safflower oil (or light oil for higher heat)
  • 1 medium onion, halved and sliced
  • 6-8 garlic flowers, tips and ends removed, sliced
  • 1 block firm or extra firm tofu
  • 1 tsp ground ginger
  • Pinch of cayenne (optional)
  • 6 carrots, sliced into ½ inch slices
  • 1/2 lb sugar snap peas, washed, ends trimmed
  • 1/4 head cabbage, chopped roughly
  • 1 bunch Asian broccoli, ends trimmed, chopped
  • Fresh ground black pepper

for glaze

  • 1/4 cup Honey
  • 1/3 cup Tamari
  • 1 tsp Rice vinegar
  • A pinch of Garlic powder


dish: main
season: summer, fall

Sauté onion and garlic flowers with oil until onion is translucent and just beginning to brown. Add tofu and tamari, just enough to color the tofu (2 Tbsp or so, or to taste). Sauté until tofu browns lightly in places, stirring frequently to keep it from sticking (if sticking excessively, add more oil). Sprinkle with pepper to taste, and remove from pan.

While tofu cooks, add glaze ingredients to a separate small pan. Heat until liquid -- do not boil. Set aside.

Add carrots and peas to recently vacated pan. Add an additional Tbsp oil if necessary. Cover and let steam over medium heat, until carrots and peas are almost tender, then add cabbage and Asian broccoli. Cover and cook an additional 2 minutes. Remove lid and increase heat to medium high, stirring frequently and allowing any liquid to cook off. Remove from heat and allow pan to cool slightly, then pour glaze over vegetables and stir lightly to cover evenly.

Serve hot over rice or rice noodles and top with tofu.