Roasted Tofu and Vegetable Stir-Fry with Garlic-Ginger Sauce
Author: Somer McCowan
Serves: 4 servings
Ingredients
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
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
Vegetables
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
Instructions
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 ¼ or ½ 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 rice.