Hunan Sesame Tofu Stir-Fry
Crispy tofu tops a pretty heap of stir-fried vegetables — carrots, cabbage, broccoli, and shiitake mushrooms — cooked in a sesame ginger sauce and served on a bed of jasmine rice with a garnish of sesame seeds.
Servings
Produce
Garlic
2 1 Clove
Carrot
6 3 oz
Waltham 29 Broccoli
8 4 oz
Shiitake mushrooms
6 3 oz
Cabbage, red
5 2.5 oz
Red Creole Onion
1/2 0.25 Whole
Protein & more
Extra firm tofu
1 0.5 Package
Jasmine Rice
1 0.5 cup
Sesame Seeds
2 1 tablespoon
Pantry items
Sesame oil
1 0.5 tablespoon
Cornstarch
1/4 0.125 cup
Sea salt
1 0.5 teaspoon
Spice mix
Hunan Stir Fry Sauce
Tamari
1/3 0.165 cup
Minced Ginger
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Sesame oil
1/4 0.125 cup
Cornstarch
1.5 0.75 teaspoon
Rice vinegar
1 0.5 teaspoon
Prep ahead (optional)
a. Cut carrots into thin coins, half-moons, or ½” dice. b. Cut broccoli into bite-sized florets; thinly slice or ¼” dice stems. c. Compost tough stems from cremini mushrooms; ¼” slice caps. d. Thinly slice red cabbage and red onion. e. Mince or thinly slice garlic.
Instructions
1
Cook jasmine rice:
a. In a medium saucepan over high heat, add 2 cups water (1 cup for 2-person plan) and jasmine rice. Cover and bring to boil.
b. Reduce heat to medium-low, cover, and cook 15 minutes. Turn off heat, steam 5-10 minutes.
2
Meanwhile cook tofu:
a. Drain and rinse extra firm tofu. Using paper towels, press water out. Chop into 1-2” pieces and season with ½ tsp salt. Toss in cornstarch to coat.
b. Heat 1 tbsp sesame or olive oil in a large sauté pan or wok. Add tofu pieces. Cook until golden, about 3 minutes per side. Set aside.
3
Stir-fry vegetables:
a. In the same pan over medium-high heat, heat 2 tsp sesame oil. Add red onion (thinly slice) and garlic (mince or thinly slice). Cook until shallot is translucent, about 2 minutes.
b. Add carrots (¼” coins, half-moons, or dice), broccoli (chop florets bite-sized, thinly slice or ¼” dice stems), shiitake mushrooms (compost stems, ¼” slice caps), and red cabbage (thinly slice).
c. Stir in ⅓ cup water (3 tbsp for 2-person portion) and Hunan stir-fry sauce. Cook 7-8 minutes, or until sauce thickens and vegetables are tender. Add tofu, and toss to coat in sauce.
4
Serve:
a. Divide jasmine rice among plates.
b. Serve tofu and vegetables alongside.
c. Garnish with sesame seeds.
Chef's notes
Cooking the brown rice is the time-consuming part of this recipe. A rice cooker or pressure cooker can shave off 15-20 minutes from the recipe. Alternatively, cook the brown rice in the morning and have it ready to go.
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:
Johnson’s Backyard Garden,
Austin TX
Austin TX
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