Honey Ginger Tofu with Rice and Cucumber Salad
Crispy tofu with a sweet and spicy honey ginger sauce, served with rice and cucumber salad. If you love honey ginger beef, then you’ll love this honey ginger tofu version!
I have about 27 note tabs on my phone with random recipe ideas, along with the two notebooks I keep for jotting down recipe ideas. Sometimes, it’s from meals I’ve had, things I’ve seen on TV, or often, a meat-based version of a recipe that I know I can make plant-based.
This honey ginger tofu is one of those recipes. There is a recipe for honey ginger beef in the new RecipeTin Eats cookbook, and I knew I could make it plant-based using tofu!
Shredded tofu cooked until golden brown and crispy, then tossed with plenty of sweet and slightly spicy honey ginger sauce, served with rice and a cooling cucumber salad. I’ve been on a big cucumber salad kick since posting my Chili Crisp Tofu Bowls and my Gogujang Tofu bowls. If you liked either of those recipes, then you’ll love this honey ginger tofu one!
See below for more details, or scroll down to the full recipe below.
Ingredient Notes
The dark soy sauce gives the tofu a richer color and flavor but can be substituted with regular soy sauce if desired. If you want to make this recipe gluten-free, use Tamari instead of soy sauce.
For a vegetarian version, make sure to choose a vegan oyster sauce. Lee Kum Kee makes one that I can get at the grocery store, but you can also grab it online.
Persian cucumbers have thinner skin and are less watery. They are my preferred cucumber for this recipe, but you can use another one if you can’t find the Persian variety. English cucumber is a good alternative.
How to Make this Honey Ginger Tofu with Rice and Cucumber Salad
Make the Cucumber Salad
Combine all of the ingredients for the cucumber salad and set aside to marinate while you make the tofu.
Grate the Tofu
Using a box grater (affiliate), grate the tofu into small shreds. Chop any larger pieces that fall off when grating.
Make the Sauce
Whisk together the ingredients for the sauce and set aside.
Cook the Aromatics
In a large skillet (I use cast-iron) saute the scallions, chili peppers and garlic until tender.
Add the Tofu
Add the tofu and cook until very dry and browned on some of the edges. The texture should be like pulled chicken.
Add the Sauce
Add the sauce and cook for a few minutes, stirring often, until absorbed and warmed through.
Serve
Serve over cooked rice with the cucumber salad
More Healthy Tofu Bowls
- Peanut Tofu Buddha Bowls
- Tofu Rice Bowls with Black Beans and Corn
- Tofu Poke Bowls
- Harissa Tahini Tofu Bowls
- Banh Mi Tofu Noodle Bowls
If you make this honey ginger tofu bowl, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Honey Ginger Tofu with Rice and Cucumber Salad
Equipment
Ingredients
- 1 block super firm tofu, drained and pressed
- 2 tablespoons sesame oil* or other neutral oil
- 4 scallions, thinly sliced (or 1 cup finely chopped onion), plus more for garnish
- 1 Thai chili, chopped
- 3 garlic cloves, finely chopped
- ¼ cup dark soy sauce
- ¼ cup Shaoxing wine
- 2 Tablespoons toasted sesame oil*
- 5 Tablespoons honey
- 1 1/2 Tablespoons grated fresh ginger
- ¼ cup oyster sauce**
- 2 cups cooked rice, for serving
Cucumber Salad:
- 2 Persian cucumbers, thinly sliced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
Instructions
- Make the cucumber salad. Toss together the sliced cucumber with the rice vinegar, sugar and the toasted sesame oil. Set aside while you make the rest of the items.
- Grate the tofu using a large hole box grater. If large pieces come off, slice them very thinly. Set aside.
- Heat the oil in a large skillet over medium heat. Add the scallions, chili, and garlic and cook, stirring often, for 1-2 minutes until it is just fragrant. Add the tofu and cook, stirring often, until the tofu is golden brown and crispy, about 10-12 minutes.
- While the tofu is cooking, make the sauce. Whisk together the soy sauce, wine, sesame oil, honey, ginger and oyster sauce. Add the sauce to the tofu and cook another minute or two to warm through and coat the tofu.
- Serve warm over cooked rice and the cucumber salad. Garnish with thinly sliced scallions if desired.