Agave Ginger Glazed Tofu Stir-Fry
This sticky-sweet glaze has just enough kick to it from the Sriracha to balance beautifully on the palate with earthy stir-fry vegetables and fragrant jasmine rice. That's just the kind of balanced diet we can get behind!
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Cremini mushrooms
4 2 oz
Shiitake mushrooms
4 2 oz
Green onion
2 1 oz
Napa Cabbage
10 5 oz
Protein & more
Jasmine Rice
1 0.5 cup
Sesame Seeds
2 1 tablespoon
Extra firm tofu
1 0.5 Package
Pantry items
Sesame oil
2 1 tablespoon
Tamari
1 0.5 tablespoon
Spice mix
Agave Ginger Glaze
Sriracha
1 0.5 tablespoon
Minced Ginger
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Rice vinegar
1 0.5 tablespoon
Agave
1/3 0.165 cup
Prep ahead (optional)
a. Chop napa cabbage leaves bite-sized. b. Thinly slice green onion. c. Compost tough stems from cremini and shiitake mushrooms; ¼” slice caps. d. Peel carrots; slice ¼”-thick coins or matchsticks. e. Thinly slice yellow onion. f. Mince garlic.
Instructions
1
Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Add jasmine rice; stir immediately. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes.
2
Stir-fry vegetables:
a. In large sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil. Add yellow onion (thinly slice), garlic (mince), and carrots (peel, ¼” coins or matchsticks). Cook until onion is translucent, about 2 minutes.
b. Add shiitake and cremini mushrooms (compost tough stems, ¼” slice caps); cook until caramelized, about 2-3 minutes. Add 1-2 tsp tamari or soy sauce and stir to combine. Continue to cook until carrots are firm but lose their crunch, about 3-4 minutes. Add more tamari or soy sauce to taste.
c. Add napa cabbage (chop leaves bite-sized). Continue to stir-fry until cabbage softens. Remove from heat and set aside.
3
Cook tofu with glaze:
a. Drain and rinse extra firm tofu. Using paper towels, press as much water from tofu as possible. Slice tofu into 1" pieces.
b. In medium sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil. Add tofu. Cook until caramelized on all sides, about, 2-3 minutes.
c. Reduce heat to medium and add agave ginger glaze to pan. Glaze will bubble furiously. Toss to coat tofu with glaze. Cook until glaze thickens slightly, about 1 minute.
4
Serve:
a. Divide jasmine rice among bowls or plates. Add stir-fry vegetables and glazed tofu on top or alongside.
b. Garnish with green onions (thinly slice) and sesame seeds.
Chef's notes
Dip your finger into the glaze for a heat taste-test. Sriracha is subtle but can linger on the tongue. While the heat does mellow when paired with the vegetables and rice, the glaze may be too spicy for kiddos. For a more mild glaze, whisk ⅓ cup honey and 1 tbsp rice wine vinegar (white wine or champagne vinegar will do in a pinch), 1 minced garlic clove, and ½ tsp minced ginger. Ta-dah!
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX