You are here

Member since November 2008
0
5

Tofu Veggie Ginger Stir-Fry

What you need: 

1/4-1/3 cup rice vinegar
1/3 cup sugar
3/4 cup water, divided
2 tablespoons tamari or soy sauce
1 tablespoon corn starch
3/4 teaspoon ground ginger
1 tablespoon peanut or canola oil
1 (14 ounce) cake extra firm tofu, drained and cubed
1 medium onion, chopped
1 large carrot, sliced
2 small broccoli crowns, cut into small spears
1/2 bunch asparagus, chopped
1 (15 ounce) can baby corn, drained
8 baby portobello mushrooms, sliced
8 ounces spaghetti or Asian noodle of your choice

What you do: 

1. For sauce, combine rice vinegar, sugar,1/2 cup water, and tamari. Bring to a boil, then lower to simmer, and cook until sugar has dissolved. While this is simmering, combine the corn starch and 1/4 cup water and set aside. When sugar dissolves, slowly add the corn starch mixture to the pot. Bring to a boil again, and cook until thick. Remove from heat; stir in ground ginger and keep warm.
2. In wok or large skillet, heat oil. Sauté tofu and onions until onions become translucent and tofu starts to brown. Add the rest of the veggies and cook until almost tender, with some crunch left in them.
3. While veggies are beginning to cook, cook spaghetti or Asian noodles according to package directions, drain, and set aside. Pour ginger sauce over stir-fry, and simmer until bubbly. Serve stir-fry over spaghetti or Asian noodles and enjoy!
Source of recipe: The sauce came from The Complete Cooking Light Cookbook from the recipe "Seasoned Tofu Steaks and Vegetable Stir-Fry With Ginger Sauce." The rest is just a typical stir-fry I compiled with the veggies and tofu I enjoy. You can probably use almost any veggie of your choice that goes in a stir-fry. I also like to use whole wheat pasta because of better nutrition value and I think it has more to it. If you have some input on this recipe, go for it! Any improvements are GREATLY appreciated!

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

I added and changed some things to the recipe if anyone wants to try it!  :)  I used a 16 oz package of Oriental Mixed Vegetables from the supermarket, and added the Quorn "chicken" pieces and the "shrimp" from the Vegecyber.com site.  I sauteed the "meat" first then added the veggies.  In a separate small bowl, I combined all the ingredients for the sauce, and instead of cooking it separate first, I just threw the sauce right in the wok.  It cooked nicely and thickened right up in the wok with the veggies and "meat."  I made sure the sauce simmered in the wok for a while.  It was AWESOME!!!

0 likes

I'm glad you enjoyed the recipe!  :)  It's not often I come up with something that tastes good, lol    ;D  I loved the sauce from the recipe I found it from and figured, "hey, this could go on anything, really!"  I want to try it with the brown rice!

0 likes

I made this tonight and the sauce is delicious! Thanks for sharing the recipe.  I used leftover vegetables, green pepper, onion, celery, some shredded carrots, tofu, seitan and then put some slivered almonds on top before serving with brown rice. It was great. :)>>>

0 likes
Log in or register to post comments