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Honey Glazed Tofu with Ginger Stir-Fried Spinach & Jasmine Rice Recipe

Honey Glazed Tofu with Ginger Stir-Fried Spinach & Jasmine Rice recipe


This is a yummy dish with sweet tofu, spicy spinach, and nice rice. We cook tofu until it's crispy. Then we make it sweet with honey and other things. We cook spinach with ginger to make it taste good. We serve it with rice that smells like flowers.


14 baby spinach leaves
1 1/4 cups jasmine rice
2 x (14 oz) pkgs firm tofu
6 cloves garlic
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/3 cup pure honey
2 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon freshly grated ginger


Rinse the jasmine rice in a strainer under cold water, then drain and transfer to a saucepan. Add 2 1/2 cups of water and bring to a boil over high heat.
Once boiling, stir the rice, cover the saucepan, and reduce heat to low. Cook until the water is absorbed, about 15 minutes. Remove from heat and let it stand covered for 5 minutes.
While the rice cooks, drain the tofu and cut into 1-inch cubes. Place on paper towels to remove excess moisture.
Heat sesame oil in a skillet over medium-high heat. Add tofu cubes and cook, stirring occasionally, until golden brown, about 7-8 minutes.
Peel and mince 4 cloves of garlic. In a bowl, whisk together minced garlic, soy sauce, honey, and rice vinegar.
Pour the honey mixture over the browned tofu and cook, stirring frequently, until the sauce thickens and coats the tofu, about 3-4 minutes.
Remove the tofu from the skillet and set aside. In the same skillet, add the grated ginger, remaining 2 cloves of minced garlic, black pepper, and crushed red pepper. Cook until fragrant, about 1 minute.
Add the baby spinach leaves to the skillet and toss with the ginger and garlic. Cook until the spinach is wilted and tender, about 2-3 minutes.
Fluff the jasmine rice with a fork and divide among bowls. Top with the honey glazed tofu and ginger stir-fried spinach. Serve immediately.

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