| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 16g | 2g | 17g |
| sugars | fibre | protein | salt |
| 9g | 4g | 14g | 1.2g |
There’s something truly magical about the synergy of flavors and textures in my Spikenard Marinated Tofu Stir-fry. From the tangy pineapple chunks to the savory marinated tofu, every bite takes me on a sensory journey worth savoring. Raised in Seattle with deep ties to my Japanese heritage, I’ve spent years experimenting with ingredients and cooking methods from both the Pacific Northwest and Japan. This recipe is a beautiful testament to that blend, embodying both the familiar comfort and exotic flair.
The Power of Spikenard
You may not find spikenard powder in every kitchen, but once you’ve encountered its unique, woody aroma and slightly bittersweet taste, you’ll want to include it in more dishes. Not only does it provide an exotic twist to the tofu marinade, but spikenard is also known for its various health benefits, including anti-inflammatory properties and potential stress-relief effects. Combined with the tangy rice vinegar and sweet maple syrup, the spikenard elevates tofu, usually a bland ingredient, to something wonderfully flavorful.
A Health-Packed Plate
This Spikenard Marinated Tofu Stir-fry is not only a treat for your taste buds but also a boon for your health. Tofu is an excellent source of plant-based protein, making it perfect for vegetarians and meat-eaters alike. The array of vegetables—red and yellow bell peppers, snap peas, mushrooms, and carrots—bring a vibrant spectrum of vitamins and minerals to the table. Bell peppers are rich in antioxidants and vitamin C, while mushrooms offer selenium, and snap peas provide a good dose of fiber. Pineapple chunks add a touch of sweetness, along with digestive enzymes that aid in breaking down proteins.
For similar dishes, consider pairing this stir-fry with a classic Miso Soup or a refreshing Seaweed Salad. Both complement the umami flavors beautifully and keep with the Asian-inspired theme of the meal.
This recipe is also surprisingly versatile. If you’re looking to switch things up, you might find it similar to teriyaki dishes with its sweet and savory sauce, yet it maintains a distinct identity thanks to the spikenard. The optional garnish of sesame seeds and chopped green onions adds a crunchy finish and a burst of freshness, respectively, enhancing the overall texture and presentation.
Serve this stir-fry over a bed of cooked jasmine rice to soak up every last drop of the delicious marinade. Trust me, you’ll be reaching for a second helping before you know it.
What You’ll Need
- 1 1/2 pounds extra-firm tofu, drained and cubed
- 2 tablespoons spikenard powder
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup sliced mushrooms
- 1 large carrot, julienned
- 1 cup pineapple chunks
- 1 tablespoon cornstarch
- 1/4 cup water
- Optional garnish: sesame seeds and chopped green onions
- Cooked jasmine rice, to serve
Method
Step One
In a large bowl, combine the spikenard powder, soy sauce, rice vinegar, maple syrup, and sesame oil. Add the cubed tofu, ensuring each piece is well-coated with the marinade. Cover the bowl and let the tofu marinate for at least 30 minutes.
Step Two
In a large pan or wok, heat a small amount of sesame oil over medium-high heat. Add the marinated tofu cubes and cook until they are golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
Step Three
In the same pan, add a bit more sesame oil if necessary. Sauté the minced garlic and grated ginger until fragrant, about 1 minute.
Step Four
Add the red bell pepper, yellow bell pepper, snap peas, sliced mushrooms, and julienned carrot to the pan. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Step Five
Return the cooked tofu to the pan. Add the pineapple chunks and stir to combine. In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the pan and stir well. Cook for an additional 2-3 minutes until the sauce has thickened.
Step Six
Serve the spikenard marinated tofu stir-fry over cooked jasmine rice. Garnish with optional sesame seeds and chopped green onions, if desired.
