Stir fry doesn't have to be filled with light, spring vegetables - hearty winter storage veggies are just as delicious enveloped in warm & tangy asian flavours!
Stir-Fried Tofu, Red Cabbage and Winter Squash
2 T soy sauce
1 T rice wine vinegar
2 t each honey, dark sesame oil, cornstarch
2 T oil
½ pound firm tofu, cut in 1 x 2-inch dominoes
2 t minced fresh ginger
2 garlic cloves, minced
¾ pound butternut squash (about ½ a squash), cut in 1/2-inch dice
Salt to taste
1 ½ pounds red cabbage (about 6 cups, cored and coarsely chopped
Rice, bulgur or buckwheat noodles for serving
In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, honey, sesame oil and cornstarch. Set aside.
Heat 1 tablespoon of the oil over medium-high heat. Add tofu and stir fry for about 3 minutes or until light brown. Remove and season with soy sauce.
Stir fry butternut squash in remaining oil for 5-8 mins or until lightly browned. Add salt, ginger, and garlic. Stir fry for 30 secs more. Add the cabbage. Stir fry 6 minutes more or until squash is tender and cabbage is tender-crisp. If the pan begins to stick, add around ¼ cup of water.
Place tofu back in the pan with the veg. Add the sweet and sour mixture to the vegetables, stir until glazed and serve with grains or noodles.