Vegetable Tofu Stir-Fry with Orange Ginger Glaze Recipe

Recipe Category: Courgette

Vegetable Tofu Stir-Fry With Orange Ginger Glaze Recipe


Makes 4 Servings

The Glaze

This 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


  1. Combine all the glaze ingredients except the cornstarch in a liquid measuring cup with a spout, and whisk until blended
  2. Place the cornstarch in a small bowl and drizzle in about ¼ cup of the glaze, whisking constantly until the cornstarch is dissolved
  3. Pour this solution back into the measuring cup, whisking it in
  4. Set aside, leaving the whisk in the cup
  5. Put a large pot of cold water to boil over high heat, and place a colander in the sink
  6. When the water boils, add the tofu and reduce the heat to medium-low
  7. Simmer the tofu for 10 minutes, then gently pour it into the colander and let it drain
  8. Set aside
  9. Have all the cut-up vegetables and the simmered tofu in bowls or containers near the stove
  10. Place a wok or a large, deep skillet over medium heat
  11. 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)
  12. Turn the heat to high, add the onion and ¼ teaspoon of the salt, and stir-fry for 1 minute
  13. Add the remaining 1 tablespoon oil, the carrots, cauliflower, and broccoli, and another ¼ teaspoon of the salt
  14. Keeping the heat high and the vegetables moving, stir-fry for approximately 2 minutes, or until the broccoli turns bright green and shiny
  15. Add the mushrooms and tofu, and the remaining ¼ teaspoon salt
  16. Keeping the heat high, continue to stir-fry for another minute, stirring all the vegetables up from the bottom of the pan
  17. Add the zucchini and bell pepper, and cook for 1 minute more
  18. 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
  19. Cook, stirring, over high heat for just about 1 minute
  20. The glaze will coat everything and thicken a little
  21. Serve immediately, over rice

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