Credit for this recipe goes to Keiko, my Japanese language teacher, who provided me with quite a few insights into her country's home cooking.
|1/4 cup||sunflower oil||65 mL|
|4 tsp||sesame seed oil||20 mL|
|1/4 cup||wheat-free soy sauce||65 mL|
|2 tbsp||gingerroot, grated||24 g|
|500 g||firm regular tofu, cut into 2 cm cubes||2 1/2 cups|
|1/4 cup||canola oil||65 mL|
|4 cloves||garlic, minced|
|2||green peppers, cut into 5 cm strips||300 g|
|2||zucchini, cut into rounds||260 g|
|2 1/4 cups||snow peas, cut into bite-size pieces||200 g|
|12||shiitake mushrooms, stems discarded, caps quartered||80 g|
|5 tsp||sesame seeds||16 g|
|1 tsp||honey||7 g|
|4||green onions/scallions, chopped|
|ground pepper to taste [optional]|
Before you start
You will need a wok or frying pan.
Put the serving dish in the oven at the lowest setting to keep the tofu warm while the vegetables cook.
- In a shallow dish, mix the sunflower oil, sesame seed oil, soy sauce, and grated ginger. Cut the tofu into 2 cm cubes and add them to the marinade. Mix well and chill the mixture in the refrigerator for at least ½ hour or overnight.
- Preheat the oven to the lowest setting temperature.
- Prepare the vegetables: mince the garlic, cut the peppers strips (about 5 mm), the zucchini into rounds, and the snow peas into bite-size pieces. Discard the stems of the shiitake mushrooms and cut the caps into quarters.
- Heat half of the canola oil in a skillet or wok over high heat. Add the tofu cubes (reserve the marinade) and sauté about 5 min, with occasional stirring, until they are golden-brown. Remove them from the wok and set them aside on a plate in the oven.
- Add the remaining canola oil to the wok over medium heat. Add the garlic and sauté 1 min, taking care not to let it burn, then add all the vegetables and sesame seeds. Add salt and pepper to taste. Cook with occasional stirring until the vegetables are cooked but al dente, 6-7 min. Pour in the reserved marinade and the honey. Put the tofu back into the wok and cook a few more minutes, with stirring.
- Adjust the seasoning. Sprinkle with the chopped scallions and serve.
Nutrition Facts Table
per 1 Serving (320g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Source of :
- Fibre, Omega-3, Omega-6, Vitamin D
- Good source of :
- Calcium, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
- Excellent source of :
- Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin C, Vitamin E, Vitamin K
|Meat and Alternatives||2|