| Prep: 25 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 378 | 15g | 2g | 44g |
| sugars | fibre | protein | salt |
| 7g | 5g | 20g | 1.10g |
Why I Love Japanese Tofu and Vegetable Stir-Fry in Ginger Sauce
I’ve always believed that the most beautiful thing about cooking is all the unexpected twists and turns that can lead to surprising culinary creations. Today, I’m shaken away from my Italian culinary customs, having been swept off by a dish that contradicts my usual marinara-infused menu – the vibrant, Japanese delight that is the Tofu and Vegetable Stir-Fry in Ginger Sauce. Now, this might seem like a departure from my usual fare, but every so often, we all need a little bit of variety and adventure to keep things exciting, right?
Embarking on a Japanese Culinary Journey
Being able to step out of my comfort zone empowers me, not just as a cook, but as a person. My love for this Tofu and Vegetable Stir-Fry in Ginger Sauce is tied to its ability to bring my family and I on a culinary journey all the way to Japan, right from our dining room in New Jersey. The light, yet immensely satisfying notes of ginger, soy sauce, and fresh, crisp vegetables perfectly balance with the substantial addition of firm tofu, creating a symphony of flavors that dances on the palate.
This is a recipe that not just introduces us to new culinary landscapes, but also pays homage to the importance of good-quality, wholesome ingredients. It reminds me that whether it’s an Italian meatball or a tofu stir-fry, what really matters when you look down at your dish is the love and respect you have for the ingredients you’re working with.
Inspiration from Across the Globe
I must mention someone who inspired me in preparing this satisfying dish. It is none other than Chef Masaharu Morimoto, otherwise known as the Iron Chef. He is one of the giants in the culinary world that inspired me to explore outside my comfort cuisine. His skill in bringing together simple ingredients to create complex flavors is something I aim to capture in my own recipes.
Of course, this dish isn’t exactly a staple in my grandparent’s Italian American kitchen back in the day. Nevertheless, it blends perfectly well with other Asian-inspired dishes, like a beautifully delicate Miso Soup or a spicy Kimchi, if you’re in the mood to turn dinner into an Asian extravaganza. The beauty of this Tofu and Vegetable Stir-Fry in Ginger Sauce is how it mingles harmoniously with so many different flavors, just like the true melting pot of global cuisine.
In a nutshell, this isn’t just a recipe. It’s a journey, a cultural exchange, a celebration of diversity in our dinner plates, and above all, a testimony to the boundless beauty of food and flavors. Bon Appétit!
What You’ll Need
- 24 ounces of firm tofu
- 6 tablespoons of cornstarch
- 1/2 cup of low-sodium soy sauce
- 1 tablespoon of fresh grated ginger
- 2 garlic cloves, minced
- 1 teaspoon of crushed red pepper flakes
- 4 tablespoons of canola or vegetable oil, divided
- 1 red bell pepper, cored, seeded, and sliced into thin strips
- 1 yellow bell pepper, cored, seeded, and sliced into thin strips
- 2 medium carrots, thinly sliced diagonally
- 2 medium zucchinis, thinly sliced diagonally
- 2 cups of small broccoli florets
- 4 ounces of snow peas, trimmed
- 2 spring onions, thinly sliced
- 1 tablespoon of sesame seeds
- 2 cups of cooked white rice or Japanese rice for serving
Method
Step One
First, drain the tofu and cut it into 1-inch cubes. Place the tofu on a clean towel or paper towels and press gently to absorb any excess moisture. Once dry, toss the tofu in cornstarch until evenly coated. Set aside.
Step Two
In a small bowl, prepare the sauce. Mix together the soy sauce, fresh ginger, minced garlic, and red pepper flakes. Stir well to combine and set aside.
Step Three
Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat. Add the tofu and cook until it is crispy and golden on all sides, for about 5-7 minutes. Once done, remove the tofu from the skillet and set aside.
Step Four
Add the remaining 2 tablespoons of oil to the skillet. Add the bell peppers, carrots, zucchinis, broccoli, and snow peas. Stir-fry for about 5 minutes, or until the vegetables have slightly softened.
Step Five
Return the tofu to the skillet. Pour the sauce on top of it and stir well to combine. Continue cooking for 2-3 more minutes, making sure that the tofu is heated through and that the sauce is evenly distributed.
Step Six
Remove from heat. Stir in the sliced spring onions and sprinkle sesame seeds on top. Serve warm over cooked rice.
