Stir-Fried Tofu, Red Cabbage and Winter Squash
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons low-sodium soy sauce
- 1tablespoon rice wine vinegar
- 2teaspoons sugar or honey
- 2teaspoons dark sesame oil
- 2teaspoons cornstarch
- 2tablespoons canola oil or peanut oil
- ½pound firm tofu, cut in 1- x 2-inch dominoes
- 2teaspoons minced fresh ginger
- 2garlic cloves, minced
- ¾pound butternut squash, cut in ½-inch dice
- Salt to taste
- 1½pounds red cabbage, cored and coarsely chopped
- Rice, bulgur or buckwheat noodles for serving
Nutritional analysis per serving (4 servings)
371 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 50 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 18 grams protein; 852 milligrams sodium
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.
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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!
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!
Loved this dish. Made as written but used a whole block of tofu. Make sure you cut butternut squash small so it cooks through. I used agave for sweetener and cut amount in half. Served over udon noodles. Such a pretty and healthy dish!! Will definitely make this again without changing anything I did. (Except maybe cook the squash a little longer!)