Ginger orange tofu stir fry
Try this vegetarian spin on your favorite comfort takeout food for meatless Monday or when you’re out of dinner ideas.
You know how it is with tofu – you’re either a pro with the stuff, or you kinda look at it sideways and grimace as you head toward the meat counter. I admit, I used to be in the latter camp. Until several family members went vegetarian on me, and then I had no choice but to become a pro – or at least learn how to fake it.
I’ve since come to appreciate these gelatinous and nutritious masses as potential dinner bases that everyone in my family can enjoy. The beauty in tofu is that you can easily build it into a savory dish that’s easy on the digestion, good for the environment, and full of health benefits. And you can change it up every time with a different sauce – but I have a feeling you’ll get hooked on this one. Just speculating.
- 1 package extra firm tofu
- 1 large onion, cut into thin wedges
- 16 ounces frozen vegetables, defrosted
- 3 stalks scallions
- Salt and pepper, to taste
- 1 cup orange juice
- 3 tablespoons maple syrup
- 2 tablespoons spicy brown mustard
- 2 tablespoons olive oil
- 1 tablespoon corn starch
- 2-inch piece of fresh ginger
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Grate ginger using a microplane zester. Whisk all sauce ingredients and set aside.
Drain tofu, and wrap in paper towel. Place heavy object over tofu to press out excess liquid and leave for 3 minutes. Slice in half through the thickness of the tofu block, cut into strips, and then into cubes (roughly 1 inch).
Heat a large wok or frying pan sprayed with olive oil. When pan and oil are hot, add onion wedges along with salt and pepper, and saute until golden and fragrant.
Add tofu chunks, and saute until browned. Pour 1/3 of the sauce into the pan, and stir to coat. Brown for another five minutes.
Transfer onion and tofu to a large bowl. Add veggies to pan with another ⅓ of the sauce. Cook for 10-15 minutes or until vegetables are soft.
Combine veggies with tofu, and add remaining sauce. Serve hot over whole grain pasta or ancient grains.
Related Topics: Vegetarian