Marinated, sesame-crusted tofu tops a delightful medley of stir-fried vegetables that includes bok choy, bell pepper, scallions and snow peas. The recipe packs enough vegetables that all you need to add is a little short-grain brown rice to make it a meal.Ingredients
Total Time: 1 3/4 hours
Tofu & Marinade
1 14-ounce package extra-firm water-packed tofu, drained
2 cloves garlic, minced
1/2 tablespoon grated or minced fresh ginger
1 teaspoon reduced-sodium soy sauce
1 teaspoon mirin, (see Notes) or dry sherry
1 teaspoon chile-garlic sauce, (see Notes)
1/2 teaspoon toasted sesame oil
1/2 cup water, or vegetable broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons mirin, or sherry
2 teaspoons chile-garlic sauce
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
2 tablespoons sesame seeds
1 tablespoon peanut oil, divided
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 1/2 pounds bok choy, trimmed and very coarsely chopped
1 red bell pepper, cut into 1-inch pieces
1 bunch scallions, trimmed and cut into 1-inch pieces
1 1/2 cups snow peas, trimmed
4 servings, about 1 1/2 cups each
To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.
To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.
To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.
Heat the remaining 1 teaspoons peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bok choy, bell pepper, scallions and snow peas; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.
Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 2 vegetable
- 1 medium-fat meat
- 1 1/2 fat
- Carbohydrate Servings
- Vitamin C (172% daily value)
- Vitamin A (171% dv)
- Calcium (44% dv)
- Folate (33% dv)
- Iron &
- Potassium (29% dv)
- Magnesium (23% dv).