Easy Vegetable Tofu Stir-Fry with Orange Ginger Glaze Recipe

Remember grannies recipes?  If she made Vegetable Tofu Stir-Fry with Orange Ginger Glaze, the recipe didn’t come from some new idea made up for online ratings.  Some of these recipes have been in my family for generations.  My gran was born 1896.  If you like Easy food then we have plenty of recipes including more vegetables / oranges recipes.

Sorry for the lack of pictures for this Vegetable Tofu Stir-Fry with Orange Ginger Glaze – coming asap.

Vegetable Tofu Stir-Fry with Orange Ginger Glaze Ingredients

Easy Vegetable Tofu Stir-Fry with Orange Ginger Glaze

  • makes 4 servings
  • the glaze
  • this recipe is vegan.
  • ½ cup orange juice (from 1 medium orange)
  • 2 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon light brown sugar or honey
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic (2 good-sized cloves)
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • the stir-fry
  • 1 pound firm tofu, cut into ¾-inch cubes
  • 2 tablespoons canola, soy, or peanut oil
  • 1 medium red or yellow onion, cut into large (1½-inch) square pieces
  • ¾ teaspoon salt
  • 2 medium carrots, sliced ¼-inch thick on the diagonal
  • 3 heaping cups cauliflower florets
  • 3 heaping cups chopped broccoli
  • about 15 mushrooms, stems trimmed if necessary, quartered
  • 2 small zucchini (preferably 1 yellow, 1 green), chopped or diced
  • 1 medium red bell pepper, cut into 1-inch squares
  • Method

  • 1. Combine All The Glaze Ingredients Except The Cornstarch In A Liquid Measuring Cup With A Spout, And Whisk Until Blended. Place The Cornstarch In A Small Bowl And Drizzle In About ¼ Cup Of The Glaze, Whisking Constantly Until The Cornstarch Is Dissolved. (The Mixture Will Be Cloudy.) Pour This Solution Back Into The Measuring Cup, Whisking It In. Set Aside, Leaving The Whisk In The Cup.
  • 2. Put A Large Pot Of Cold Water To Boil Over High Heat, And Place A Colander In The Sink. When The Water Boils, Add The Tofu And Reduce The Heat To Medium-Low. Simmer The Tofu For 10 Minutes, Then Gently Pour It Into The Colander And Let It Drain. Set Aside.
  • 3. Have All The Cut-Up Vegetables And The Simmered Tofu In Bowls Or Containers Near The Stove. Place A Wok Or A Large, Deep Skillet Over Medium Heat. After About A Minute, Add 1 Tablespoon Of The Oil And Swirl To Coat The Pan (Or Just Push The Oil Around With A Wok Spatula Or Serving Spoon). Turn The Heat To High, Add The Onion And ¼ Teaspoon Of The Salt, And Stir-Fry For 1 Minute. Add The Remaining 1 Tablespoon Oil, The Carrots, Cauliflower, And Broccoli, And Another ¼ Teaspoon Of The Salt. Keeping The Heat High And The Vegetables Moving, Stir-Fry For Approximately 2 Minutes, Or Until The Broccoli Turns Bright Green And Shiny.
  • 4. Add The Mushrooms And Tofu, And The Remaining ¼ Teaspoon Salt. Keeping The Heat High, Continue To Stir-Fry For Another Minute, Stirring All The Vegetables Up From The Bottom Of The Pan. Add The Zucchini And Bell Pepper, And Cook For 1 Minute More.
  • 5. Whisk The Glaze To Reincorporate The Cornstarch (It Will Have Settled To The Bottom), And Then Quickly Pour The Whole Cupful Into The Wok Or Skillet. Cook, Stirring, Over High Heat For Just About 1 Minute. The Glaze Will Coat Everything And Thicken A Little. Serve Immediately, Over Rice.
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