Ginger Sesame Tofu & Winter Vegetable Stir-fry

Technically, any dish is a stir-fry if you toss it in a pan or wok and, well, stir it around while it’s frying. That said, you’re typically better off stir-frying things that cook quickly and hold their firmness when stir-frying.

Here’s a pro tip: kale, broccoli, brussels sprouts, bok choy, cabbage, and carrots are excellent in a vegetarian stir fry. Fortunately, you can find all of these in our Ginger Garlic Stir Fry Kit, along with an incredibly tasty ginger garlic sauce. Toss in some extra-firm tofu, some sesame seeds, and the other choice ingredients above, and you’ve conjured up a Ginger Sesame Tofu & Winter Vegetable Stir-Fry that tastes even better than take-out. Our friends at Vegetarian Ventures agree—they’re the ones that gave us the recipe in the first place (thanks, folks!).

Note: You don’t have to be a vegetarian to appreciate this recipe, but you do have to be fond of delicious food.

CREATED BY:
Vegetarian Ventures

Ingredients

1 Taylor Farms Ginger Garlic Stir Fry Kit
1 block extra-firm tofu
1 teaspoon olive oil
1 teaspoon toasted black or white sesame seeds
Juice from 1 lime
Chives, micro-greens, or parsley for garnish
Salt and Pepper

Directions

Remove the ginger garlic sauce from the stir-fry kit and set aside.
Wrap the tofu in a clean paper and place a heavy book or cast-iron skillet on it for about 10 minutes to remove as much liquid as possible. Remove the paper towel and cut tofu into 1-inch squares.
Preheat a large no-stick skillet or wok with olive oil. Toss tofu squares with half of the ginger garlic sauce and add to the preheated skillet.
Let cook for 7–10 minutes, using tongs to flip the tofu every few minutes for even cooking.

Tofu Doesn’t Grow on Trees

You can file tofu under the category of foods that many people consume, but few know where it comes from or even what it is. So, let’s fix that.

Tofu is actually one of the oldest foods in the world, having originated over 2,000 years ago during the Han dynasty in China. It has since become a culinary staple in countries like Vietnam, Thailand, and Korea. And even though it’s long been a favorite in plant-based diets and as a protein substitute, its preparation is quite similar to how cheese is made: coagulating milk and pressing the curds into blocks. Except, in this case, the “milk” is from soy.

Why Extra-Firm Tofu?

Tofu typically comes in varieties that range from extra soft to extra firm. This particular recipe calls for extra-firm tofu because the added firmness helps it hold up to high-temperature cooking methods—such as letting it sit in a hot skillet for ten minutes. If you were to use softer tofu, there’s a good chance it would break apart, and you’d lose that ideal texture.

Regardless of the type of tofu you use, know that you’re always getting a high amount of protein with a low amount of calories, which is a pretty good combination in our book. Enjoy!

Check out all of our delicious Stir Fry recipes!