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Week of 3/23/15

Ginger Tofu Stir-Fry
with carrots and snow peas over quinoa

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Ginger Tofu Stir-Fry
Stir-fries are the perfect weeknight solution and you'll love this combo of tofu, carrots, and snow peas to welcome spring.
Smarts: We use orange juice as a base for our stir-fry sauce to add a little sweetness and tang.
Dependency
Roasted Carrot and Beet Salad
Tags
Low Calorie
Proteins
Tofu
Cuisines
American
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254

Ingredients

Metric
Servings:
4
Ginger Tofu Stir-Fry:
  • Tofu, extra-firm - 1 lb , cubed (vaccum-packed preferable)
  • Ginger - 1 inch , sliced thinly
  • Garlic - 2 cloves , minced
  • Onions, medium - 1 , sliced
  • Carrots - 3 , sliced thinly
  • Snow peas - 1/2 lb , trimmed
  • Orange juice - 1/2 cup
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Corn starch - 2 tsp + 2 Tbsp
  • Quinoa, uncooked - 3/4 cup
  • Oil, cooking - 1 Tbsp + 1 Tbsp

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Then slice into 1” / 2.5 cm cubes. (Can be done up 1 day ahead)
  2. Ginger / Garlic / Onions / Carrots / Snow peas - Prep as directed. (Can be done up to 3 days ahead)
  3. Make stir-fry sauce - Mix garlic with orange juice, soy sauce, rice vinegar, and first part of corn starch.
  4. Cook quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.

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Make

  1. Toss tofu with second part of corn starch.
  2. Heat a wok over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Toss until golden and crisp on the outside, 4 to 6 minutes. Remove from wok and set aside.
  3. Wipe wok clean with a paper towel and return back to medium-high heat. Add second part of cooking oil and then onions to heated oil with a sprinkle of salt. Saute for ~3 minutes, until softened, and then add carrots with ginger. Saute for another 4 to 5 minutes.
  4. Next add snow peas and return tofu back to the wok. Push all ingredients to the side of the wok forming a donut hole in the middle. Give the stir-fry sauce a stir in case any corn starch has sunk to the bottom and then pour into the hole.
  5. Wait for sauce to bubble and darken and then toss everything through. Season to taste with salt and pepper. Enjoy over quinoa!

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