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Winter Vegetable Stir-Fry with Crispy Tofu
Piping hot veggies and crispy pan-fried tofu are drenched in a savory ginger-garlic sauce to make this hearty and satisfying winter vegetable stir-fry.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 to 6 servings
Calories: 330 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the sauce:
- ¼ cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons water
- 2 teaspoons Sriracha sauce optional, or to taste
- 1 teaspoon cornstarch
- 3 garlic cloves minced
- 1 teaspoon freshly grated ginger
For the stir-fry:
- 1 14 ounce package extra firm tofu, drained and pressed at least 30 minutes
- ¼ cup cornstarch
- ¼ to ⅓ cup canola oil or another high smoke point oil, divided
- 8 ounces white button mushrooms cleaned and stemmed
- 2 scallions chopped, white and green parts separated
- 2 medium carrots sliced
- 1 medium broccoli crown broken into florets
For serving:
- cooked rice
- toasted sesame seeds
Instructions
- Begin by making the sauce. In a small bowl, stir together the soy sauce or tamari, rice vinegar, maple syrup, water, sriracha sauce, cornstarch, garlic and ginger. Set aside.
- Next, make the stir-fry. Place the cornstarch into a medium bowl. Add the tofu cubes and toss a few times, to dredge the tofu cubes in cornstarch. Set aside the bowl, leaving the tofu cubes sitting in the cornstarch.
- Coat the bottom of a large skillet with 2 tablespoons of canola oil and place over medium heat. When oil is hot, add mushrooms in a single layer. Cook until they begin to brown on the bottoms, about 5 minutes, then flip and cook until browned on opposite sides, about 5 minutes more. Remove the mushrooms from the skillet and transfer to a plate.
- Coat the skillet with another 2 tablespoons of oil and raise heat to medium-high. Remove the tofu cubes from the cornstarch mixture, gently shaking off any excess cornstarch. Add the tofu cubes to the skillet in an even layer, cooking for about 10 to 12 minutes, and flipping 2 or 3 times to achieve browning on multiple sides. You can add a bit more oil to the skillet if it becomes too dry while the tofu cooks. Once tofu has finished cooking, remove it from the skillet and transfer it to a paper-towel lined plate.
- If the skillet is dry at this point, add a dash or two of oil. Raise heat to high and add carrots and white parts of scallions, then stir-fry for 1 minute. Add broccoli, and continue to stir-fry until the veggies are tender-crisp and have brightened in color, about 3 minutes.
- Add sauce to the skillet and cook just until it thickens, 1 to 2 minutes. Add the green parts of the scallions, and return the mushrooms and tofu to to the skillet. Flip a few times to coat everything in sauce.
- Immediately divide onto plates and serve with rice and a sprinkling of toasted sesame seeds.
Cup of Yum
Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
33g
(11%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
1g
Sodium
1003mg
(42%)
Potassium
995mg
(28%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
6106IU
(122%)
Vitamin C
142mg
(158%)
Calcium
137mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 1003mg | 42% |
| Potassium | 995mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 6106IU | 122% |
| Vitamin C | 142mg | 158% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.