Autumn Vegetable and Tofu Stir-Fry

Name: Autumn Vegetable and Tofu Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 package extra-firm tofu (14 oz package, pressed and cut into 3/4-inch cubes); 2 pound baby Yukon Gold potatoes (washed and halved); 2 tablespoon olive oil; 1 tablespoon toasted sesame oil; 4 cup broccoli florets (cut into bite-sized pieces); 2 carrots (large, peeled and sliced into thin coins); 1 tablespoon fresh ginger (peeled and finely minced); 3 tablespoon gluten-free tamari; 1 tablespoon maple syrup; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 bunch green onions (chopped)

Golden seared tofu cubes, crisp broccoli, and sweet carrots tossed in a fragrant ginger-sesame glaze, served alongside golden roasted baby potatoes.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Chinese
Difficulty: Easy
Cost: $3.50/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-Saturated-Fat
Low-Cholesterol
Kosher
Halal
Low-Fat
Low-Sugar
Low-Calorie

Ingredients

2 package extra-firm tofu (14 oz package, pressed and cut into 3/4-inch cubes)
2 pound baby Yukon Gold potatoes (washed and halved)
2 tablespoon olive oil
1 tablespoon toasted sesame oil
4 cup broccoli florets (cut into bite-sized pieces)
2 carrots (large, peeled and sliced into thin coins)
1 tablespoon fresh ginger (peeled and finely minced)
3 tablespoon gluten-free tamari
1 tablespoon maple syrup
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 bunch green onions (chopped)

Instructions

Preheat oven to 425 degrees Fahrenheit. Toss halved baby potatoes with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and the black pepper on a baking sheet, then roast for 20 minutes until golden and fork-tender.
Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat, add cubed tofu, and cook for 8 minutes, turning occasionally until golden on all sides. Transfer tofu to a plate.
Add toasted sesame oil to the same skillet over medium heat, then add carrots and broccoli florets, stir-frying for 5 minutes until tender-crisp.
Stir minced fresh ginger, gluten-free tamari, maple syrup, and the remaining 1/4 teaspoon of salt into the skillet with the vegetables.
Return the seared tofu and chopped green onions to the skillet, tossing gently for 2 minutes until everything is evenly glazed and piping hot.
Serve the stir-fry immediately alongside the roasted golden potatoes.

Notes

Pressing the tofu for 10 minutes with a kitchen towel before cubing ensures crisp edges during searing.

Nutrition (per serving)

Calories: 366
Protein: 20.6 g
Carbohydrates: 41.1 g
Fat: 14.1 g
Fiber: 8.4 g
Sodium: 749 mg
Saturated Fat: 1.8 g
Sugar: 5.6 g