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a sweet, savory, and
delicious tofu
Information per serving
Serving size 4Level
Easy
Dish
Main Course
Type
Dinner
Preperation time
15 min
Cooking time
20 min
share via e-mailIngredients for servings
| 14 oz | 400g | Tofu Cubes |
| 2 tbsp | 33g | Soy Sauce |
| 2 tbsp | 110g | SIDR Honey |
| 1 tbsp | 15g | Rice Vinegar |
| 1 tbsp | 14g | Sesame Oil |
| 2 each | 6g | Garlic Cloves |
| 1 tbsp | 6g | Ginger |
| 2 tbsp | 28g | Vegetable Oil |
| 1 each | 110g | Red Bell Pepper |
| 1 each | 110g | Yellow Bell Pepper |
| 1 cup | 120g | Dried Eggplant |
Step 1
In a small bowl, mix together the soy sauce, SIDR honey, rice vinegar, and sesame oil to create the sauce. Set aside.
Step 2
In a large non-stick skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
Step 3
Add the cubed tofu to the skillet in a single layer. Cook for 3-4 minutes on each side until golden brown and slightly crispy. Remove the tofu from the skillet and set aside.
Step 4
In the same skillet, add the sliced bell peppers and dried eggplants. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Step 5
Return the tofu to the skillet with the vegetables. Pour the prepared sauce over the tofu and vegetables. Stir to coat everything evenly.
Step 6
Cook for an additional 1-2 minutes until the sauce has thickened slightly and everything is heated through.
Step 7
Season with salt and pepper to taste. Serve the SIDR Honey Glazed Tofu Stir-Fry hot overcooked rice or noodles.
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