If you’re looking for another #meatlessmonday meal idea, look no further! This Ginger Tofu Stir Fry is SO good that you won’t miss that meat!
Tofu is a bean curd made from soybeans used mainly in Asian and vegetarian cuisines. I was about 10 years old the first time I tried tofu and I HATED it…I didn’t like the texture, consistency, or taste…
Fast forward ~14 years and it is one of my favorite protein sources–and I truly believe it is all in how you prepare it. My favorite kind of tofu is extra firm which is found in most grocery stores. The key is straining the liquid out as much as possible. My most used method is placing the tofu block in a clean dish towel (or paper towels) and wedging between 2 small plates. For time effectiveness, I add a heavy canned food item on top to really squeeze out the excess moisture. I let this sit for at least 30 minutes to get as much water out as possible.
Once the moisture is out of the tofu, I cut it up and place it in my marinade. Adding 1 tablespoon of cornstarch really makes a difference in cooking tofu as well–it gives it a crunchier texture after its been baked.
What’s good about tofu?
According to the USDA nutrition database, a 3/4 cup serving of tofu contains 141 calories, 15 grams of protein, ~3.5 grams of fiber and numerous minerals including calcium and iron. While animal protein is a fine choice, tofu is lower in calories, saturated fat and contains fiber (which no animal protein source contains). A 2017 study published in JAMA concluded that consuming ~3% less animal protein and replacing it with plant protein potentially results in 19% lower risk of death from a chronic illness. Incorporating more plant based proteins (and foods) into your diet may help decrease development of chronic diseases resulting in longevity.
On to the meal recipe! This Ginger Tofu Stir fry can be whipped up in no time as long as you have your ingredients prepped! Biggest tip: cut up all your veggies ahead of time so you can just throw it all into the wok.
Ginger Tofu Stir Fry
- 1 block of Extra Firm Tofu
- 1 Tablespoon Cornstarch
- 2 Tablespoon Ginger Dressing (I used Makoto’s brand-only 1 gram sugar per 2 T)
- 1 Tablespoon Low Sodium Soy Sauce
- 2 teaspoons freshly ground Black Pepper
- 1.5 cups of Asparagus (washed and chopped)
- 1 cup of Broccoli florets (washed)
- 2 medium Zucchini (washed and chopped into half moons)
- 1/4 cup water
- 4 cloves of Garlic, minced
- 1 Tablespoon Butter (or oil of choice)
- 1/4 cup Low Sodium Soy Sauce
- Squeeze out excess moisture from tofu (directions found above in blog post). Let sit for 30 minutes. Cut tofu block into cubes.
- Put tofu in mixing bowl and add cornstarch, ginger dressing, low sodium soy sauce and black pepper. Stir and let sit for at least 15 minutes.
- Preheat oven to 400 degrees F and bake for 15 minutes on each side.
- In the meantime, stir fry your veggies using a wok. Add butter and garlic to wok. Add asparagus in first (as it takes longest to cook). Then add broccoli and water, cover and allow to steam until tender. Add zucchini last, uncover to let moisture evaporate.
- Add low sodium soy sauce and let simmer.
- Add baked ginger tofu to stir fry. Serve over brown rice + cauliflower rice, or your favorite starch.
You can truly make this meal versatile by adding different veggies to it.
Some other suggestions:
- bell pepper
- water chestnuts
- baby corn
- bamboo shoots
- bok choy
This meal is 100% hubs approved, so try it for your family the next time you wanna incorporate some plant based proteins! This recipe makes great left overs, too! 🙂
Until Next Time,
Katrina Detter, RD, LDN
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Ndb.nal.usda.gov. (2019). Food Composition Databases Show Foods — Tofu, raw, regular, prepared with calcium sulfate. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show?ndbno=16427 [Accessed 3 Jun. 2019].
Monique Tello, M. (2019). Eat more plants, fewer animals – Harvard Health Blog. [online] Harvard Health Blog. Available at: https://www.health.harvard.edu/blog/eat-more-plants-fewer-animals-2018112915198 [Accessed 3 Jun. 2019].
Micha, R., Peñalvo, J., Cudhea, F., Imamura, F., Rehm, C. and Mozaffarian, D. (2019). Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States.