Stir Fried Ginger Tofu & Veggies with Brown Rice

This has been sitting in my draft for the longest time. The photos look pretty unappetizing even tho’ they tasted really good. All the  zing & zest of the flavor of ginger could not uplift the mood of this post. But  if i didn’t post it now it will never happen.

Tofu, or bean curd “is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.”

Tofu is low in Calories & has no cholesterol or satuarated fat & high in protein. So it is definitely something one should incorporate in the diet atleast once in a while. With the different varieties of Tofu available the it can be prepared in variety of ways. There is no fear of running out of ideas when it comes cooking Tofu. Add them to soups, or noodles or salads, sides or make a dish just by itself & you will never be disappointed…. blah! blah! blah! everyone already knows all these, & before you are planning to leave my blog, I will move aside….& make place for you to stay.

My kids enjoy tofu. The little one calls it chicken for some reason, tho’ it neither tastes or looks like one. When stir fried, its a great, non messy finger food for them & easier on us to feed. I love the refreshing flavor of ginger & try to add it in quite a big quantity whenever I can. Following is the recipe of a stir fried tofu with ginger & some healthy brown rice on the side.


  1. 1.5 Cups Firm or Extra Firm Tofu cut into 2 inches long Strips
  2. 6 Tablespoons of Ginger juice (make a ginger paste and squeeze out the juice)
  3. 2 Cloves of Garlic made into a paste
  4. 1/2 Teaspoon of Sesame Seeds
  5. 1 tablespoon oil
  6. Salt


  1. 3 Big Carrots – Sliced into thin Strips
  2. 1 Onion sliced into thick pieces
  3. 6-8 Celery Sticks cut into pieces
  4. 1.5″ Ginger peeled & very thinly sliced
  5. 1 teaspoon of oil

Note: Please use whatever vegetables you would like to stir fry.

For the rice:

  1. 1 Cup Brown Rice
  2. 1/2 Onion chopped into small pieces
  3. 1/2 cup chopped celery
  4. 2 cloves of chopped garlic
  5. Few chopped carrots
  6. 1/2 cup chopped spring onion
  7. 1/2 teaspoon dark soysauce
  8. 1 teaspoon vinegar
  9. Salt
  10. 1 Tablespoon oil

Note: Add any vegetables you want for the rice


Slightly toast & Crush some sesame seeds. (May use a rolling pin). Mix the seeds with ginger juice, garlic paste, & salt in a bowl.

Pat the tofu dry with Paper towels to remove as much liquid as possible & marinate them in the above marinade for atleast a  couple of hours. ( the more u marinate, the more flavor it absorbs).

Heat oil in a flat skillet. Add the Tofu pieces (Save the marinade), and cook each side on medium heat till they are slightly brown.

Stir Frying the Veggies:

Heat the oil in a skillet.

Add the ginger slices, & as soon as they are fragrant add the  carrot, onion & celery and stir fry all together till all the ingredients start browing & caramelizing. Add few spoons of the marinade while you are cooking this.

Keep it on the skillet, Add the Tofu slices too. You might want to quickly warm them up before serving it with the rice.

Now the rice…

Boil the rice as per the instruction. Make sure they stay separate.

Heat oil. Add the onions, garlic, carrots & celery. Fry till the onions are translucent but now brown. Add the cooked rice, vinegar, salt & soy sauce. Stir carefully till they are all mixed and cook for some time more.

Switch off the heat. Add the chopped Spring onions and stir to mix.

Now serve the Tofu with Rice on the side.

Sending this to MLLA #9 hosted by Laurie of Mediterranean Cooking in Alaska, intially started by Susan of  The Well Seasoned Cook.

Related Posts:
The Terrific Tandoori Tofu

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