Stir-Fried Tofu, Red Cabbage and Winter Squash
Published February 4, 2010
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar or honey
2 teaspoons dark sesame oil
2 teaspoons cornstarch
2 tablespoons canola oil or peanut oil
½ pound firm tofu, cut in 1- x 2-inch dominoes
2 teaspoons minced fresh ginger
2 garlic cloves, minced
¾ pound butternut squash, cut in ½-inch dice
Salt to taste
1 ½ pounds red cabbage, cored and coarsely chopped
Rice, bulgur or buckwheat noodles for serving
Nutritional analysis per serving (4 servings)
50 grams carbs; 372 calories; 6 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 7 grams fiber; 854 milligrams sodium; 18 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.
- Step 2
Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.
- Step 3
Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about ¼ cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.
- Step 4
Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles.
Advance preparation: You can prepare all of the ingredients ahead, but the stir-fry should be made just before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This was delicious and absolutely beautiful. I made an early mistake so ended up doubling the sauce, which turned out to be a happy mistake. Added kale at the last minute. Sauteed some shrimp and put it on top for my non vegetarian son. A winner.
Enjoyed this with some brown rice. A bit sweet for my taste, perhaps because I used Savoy cabbage instead of red cabbage. Would add a little ground cayenne or hot sauce next time, to counter the sweetness. Otherwise, a winner and will make this again.
Per these comments, I doubled the sauce and ginger, and also added juice and zest from one orange as well as a generous drizzle of chili oil. Subbed squash for the Japanese sweet potatoes I had on hand, and added a bunch of kale as well. Yum!
Such a great weeknight dish! Big hit for our family. Substituted carrots for squash and that worked just as well.
Doubled sauce per the suggestions, also added some miso paste (but could have lived without this). Tried to use frozen squash — definitely use fresh, as the frozen will not hold shape even if you defrost / pat dry. Make sure tofu is dry in order to get it crispy. Served with rice and some hot sauce on top!
This was stunning, all glossy purple and orange! I added 1 tsp of chili oil to the sauce, and I’m really glad I did. I also used dark maple syrup instead of honey. Next time, I’ll double the sauce, especially since I used the entire 14 oz package of tofu, which I pressed while I chopped the rest of the veggies and made the sauce. My 2 cloves of garlic were ginormous, and I had 3 tsp of ginger—also grateful. For anyone worried about the squash getting done, mine did in 6 minutes, and it benefited from that 1/4 cup water. I bet I added 3/4 cup total cooking the veggies. I’ll toss in some scallions at the end, next time. A little saucier, and this would get the full 5 stars from me, especially because it’s so virtuous with all those vitamins!