Stir-Fried Tofu, Red Cabbage and Winter Squash Recipe

Name: Stir-Fried Tofu, Red Cabbage and Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 pound firm tofu, cut in 1- x 2-inch dominoes; 2 teaspoons minced fresh ginger; 2 garlic cloves, minced; 3/4 pound butternut squash, cut in 1/2-inch dice; Salt to taste; 1 1/2 pounds red cabbage, cored and coarsely chopped; Rice, bulgur or buckwheat noodles for serving

Servings: persons

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
1/2 pound firm tofu, cut in 1- x 2-inch dominoes
2 teaspoons minced fresh ginger
2 garlic cloves, minced
3/4 pound butternut squash, cut in 1/2-inch dice
Salt to taste
1 1/2 pounds red cabbage, cored and coarsely chopped
Rice, bulgur or buckwheat noodles for serving

1
In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch.
2
Set aside.
3
Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact.
4
Add the tofu, and stir-fry until lightly colored, about three minutes.
5
Remove from the pan, and season to taste with soy sauce.
6
Add the remaining oil to the pan.
7
When it is hot, add the butternut squash.
8
Stir-fry until it begins to color, five to eight minutes.
9
Add salt to taste, the ginger and garlic.
10
Stir-fry for about 30 seconds, and add the cabbage.
11
Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick.
12
Return the tofu to the pan.
13
Stir the sweet and sour mixture, and add to the vegetables.
14
Stir just for a few seconds until they are glazed.
15
Remove from the heat and serve with grains or noodles.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons low-sodium soy sauce, 1 tablespoon rice wine vinegar, 2 teaspoons sugar or honey, 2 teaspoons dark sesame oil, and more.

Yes, Stir-Fried Tofu, Red Cabbage and Winter Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Tofu, Red Cabbage and Winter Squash

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