Chinese New Year is on January 28th. Usher in the Year of the Rooster with Roasted Tofu and Vegetable Stir-Fry with Garlic-Ginger Sauce from The Abundance Diet by Somer McCowan!
According to Chinese astrology The Year of the Rooster will be a powerful one. Impressions will count this year, so we should all look our best and set clear intentions concerning love, money, and business. It’s best to stick with practical and well-proven paths to ensure success, rather than get involved with risky ventures. Those who have patiently worked hard will achieve great success. It’s said to be a good year for new relationships and babies, too.
With this recipe, Somer has created a healthy version of her favorite Chinese restaurant dish of tofu with crisp vegetables and a flavorful sauce. This is an easy weeknight meal that’s faster than picking up take-out and just as good without the deep-fried calorie bomb.
Roasted Tofu and Vegetable Stir-Fry with Garlic-Ginger Sauce
Makes 4 servings
Tofu
- 14-ounces extra-firm tofu, drained, blotted dry, and cut into 1-inch cubes
- 2 tablespoons tamari or Bragg Liquid Aminos
Garlic-Ginger Sauce
- 1/2 cup water
- 1 tablespoon tamari or Bragg Liquid Aminos
- 1 tablespoon agave nectar or pure maple syrup
- 1 1/2 tablespoons non-GMO cornstarch or arrowroot
- 1 tablespoon mirin or seasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1 large clove garlic, minced
- 1/2 tablespoon finely minced ginger 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes or 1/4 teaspoon ground white pepper
Vegetables
- 2 tablespoons vegetable broth
- 1 large head broccoli cut into small florets (4 to 6 cups)
- 2 red bell peppers cut into 1/2-inch strips or one inch squares
- 2 large carrots, cut into 1/4-inch slices on the diagonal
- 2 cups fresh sugar snap peas or snow peas 2 ribs celery, cut diagonally into 1/4-inch slices
- 1 medium zucchini, sliced into 1/2 inch rounds
- 1 medium yellow squash, sliced into 1-inch cubes
- 1 large bunch green onions (scallions), cut into 1 1/2-inch pieces
Preparation
Tofu: Preheat the oven to 475°F. Combine the tofu and tamari in a large bowl and toss gently to coat so that the sauce is evenly distributed. Arrange the tofu pieces on a Silpat mat or parchment-lined large rimmed baking sheet. Bake the tofu for 15 to 20 minutes while you make the sauce and cook the vegetables.
Sauce: In a small bowl, combine the water, tamari, agave, cornstarch, mirin, sesame oil, garlic, ginger, salt, and red pepper flakes. Whisk all of the ingredients together until well combined. Set aside.
Vegetables: Heat the broth in a large nonstick skillet over medium-high heat. Add the broccoli, bell pepper, carrots, sugar snap peas, celery, zucchini, and yellow squash. Sauté the vegetables for 2 to 3 minutes, stirring occasionally, until they are crisp-tender (on the crisper side). Add the reserved sauce and cook over high heat for 1 to 2 minutes. Divide the vegetables among four large plates and serve topped with the tofu.
Notes: Chinese food is super salty and often seasoned with the flavor enhancer MSG. If you find this recipe isn’t salty enough to satisfy your take-out craving, increase the salt in the recipe by another 1/4 or 1/2 teaspoon. It will be a high sodium dish, so be mindful if you have high blood pressure. This recipe may be served over your favorite grain, such as brown rice or quinoa (1/2 cup cooked grain per person), or even over “cauliflower or parsnip rice” as instructed in the Cauliflower or Parsnip Tabbouleh recipe.
Recipe from The Abundance Diet, © 2015 by Somer McCowan. Photo by Ann Oliverio. Used by permission from Vegan Heritage Press LLC.
Printable Roasted Tofu and Vegetable Stir-Fry with Garlic-Ginger Sauce recipe:
- 14-ounces extra-firm tofu, drained, blotted dry, and cut into 1-inch cubes
- 2 tablespoons tamari or Bragg Liquid Aminos
- ½ cup water
- 1 tablespoon tamari or Bragg Liquid Aminos
- 1 tablespoon agave nectar or pure maple syrup
- 1½ tablespoons non-GMO cornstarch or arrowroot
- 1 tablespoon mirin or seasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1 large clove garlic, minced
- ½ tablespoon finely minced ginger 1 teaspoon sea salt
- ¼ teaspoon red pepper flakes or ¼ teaspoon ground white pepper
- 2 tablespoons vegetable broth
- 1 large head broccoli cut into small florets (4 to 6 cups)
- 2 red bell peppers cut into ½-inch strips or one inch squares
- 2 large carrots, cut into ¼-inch slices on the diagonal
- 2 cups fresh sugar snap peas or snow peas 2 ribs celery, cut diagonally into ¼-inch slices
- 1 medium zucchini, sliced into ½ inch rounds
- 1 medium yellow squash, sliced into 1-inch cubes
- 1 large bunch green onions (scallions), cut into 1½-inch pieces
- Tofu: Preheat the oven to 475°F. Combine the tofu and tamari in a large bowl and toss gently to coat so that the sauce is evenly distributed. Arrange the tofu pieces on a Silpat mat or parchment-lined large rimmed baking sheet. Bake the tofu for 15 to 20 minutes while you make the sauce and cook the vegetables.
- Sauce: In a small bowl, combine the water, tamari, agave, cornstarch, mirin, sesame oil, garlic, ginger, salt, and red pepper flakes. Whisk all of the ingredients together until well combined. Set aside.
- Vegetables: Heat the broth in a large nonstick skillet over medium-high heat. Add the broccoli, bell pepper, carrots, sugar snap peas, celery, zucchini, and yellow squash. Sauté the vegetables for 2 to 3 minutes, stirring occasionally, until they are crisp-tender (on the crisper side). Add the reserved sauce and cook over high heat for 1 to 2 minutes. Divide the vegetables among four large plates and serve topped with the tofu.
Recipe from The Abundance Diet, © 2015 by Somer McCowan. Photo by Ann Oliverio. Used by permission from Vegan Heritage Press LLC.
