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Ginger Tofu Stir-Fry

Updated February 23, 2016
(1 Votes)

0 Comments

Cookbook

Mom-a-Licious

Published by Waterside Productions

I married a man who was raised in Texas on beef. His perception of tofu as one of those wacky California hippie foods seems rather common. With this recipe, I have made converts of many people, including my husband. Tofu is high in protein but mild in flavor so it easily combines with a variety of flavors. If you like a "meatier" texture, freeze the tofu and then thaw it.

Serves4 to 6

Cooking Methodstir-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationhealthy, vegetarian

Equipmentwok

Mealdinner

Moodstressed

Taste and Texturecrisp, light, savory, spiced, umami

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cups mushrooms, sliced
  • 2 tablespoons fresh ginger, grated
  • ½ medium yellow onion, peeled and cut into thin half circles
  • 2½ cups fresh or frozen broccoli, chopped
  • 1 carrot, cut into thin strips
  • 1 rib celery, peeled and cut into ½ inch pieces
  • 2 generous handfuls snow peas
  • 1 tablespoon low-sodium soy sauce
  • 6 oz low-fat tofu, cubed
  • Dash salt

Instructions

In a wok, heat extra virgin olive oil and add onion and ginger. Sauté for about three minutes over medium heat.

Add mushrooms and cook until moisture evaporates (about three minutes).

Add broccoli, carrots, celery and snow peas, and stir for a few minutes. Add the soy sauce, stirring frequently.

Add the tofu and cook until warmed through. Add salt to taste.

Serve with gingered rice & edamame .

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I totally agree with FoxFairy. Nothing about this recipe does anything for the tofu! It wouldn't convert anyone that I know. There are soooo many ways to flavor tofu that were completely overlooked. (BTW-silky tofu would be a poor choice here). Seasoning & marinating it, sautéing it FIRST, then adding it back at the end of cooking would really make a difference. Also, seasoning FIRM tofu cubes with garlic salt & pepper, curry powder, dredging in cornstarch, then sautéing until crisp & golden before adding does WONDERS for the taste and texture. Toss them quickly with the stir fried veggies just before serving, or simply scatter the cubes over the finished dish. Now you're tallkin' converts! P.S. -Low fat tofu? Is there such a thing as HIGH fat tofu?

This recipe would be more helpful if the type of tofu was stated. Not just low fat but is it silky soft or firm or extra firm? Also, I love using tofu but I fail to see how stir frying a lot of vegetable together makes tofu acceptable to non-tofu eaters. Usually marinating tofu before frying aids in the flavoring.

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