Sesame Tofu Stir Fry
Brace yourself for that unmistakable aroma of toasted sesame oil warming in a pan to stir-fry crispy bites of tofu and seasonal vegetables in a sticky sesame sauce with just the right amount of sweetness, thanks to a touch of agave. To up the nutrition game and to complement the sweetness, we paired it with brown rice.
Servings
Produce
Broccoli (Organic)
6 3 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Garlic (Organic)
4 2 Clove
Green Beans
6 3 oz
Carrot (Organic)
3 1.5 oz
Mushrooms
5 2.5 oz
Protein & more
Sesame Seeds
2 1 tablespoon
Brown Rice
1 0.5 cup
Extra firm tofu
1 0.5 Package
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1 0.5 teaspoon
Cornstarch
3 1.5 tablespoon
Sesame oil
3 1.5 tablespoon
Spice mix
Sesame Stir Fry Sauce
Tamari
3 1.5 tablespoon
Sesame oil
1 0.5 tablespoon
Minced Ginger
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
Agave
2 1 teaspoon
Prep ahead (optional)
a. Chop broccoli into small bite-sized florets; ¼” dice stems. b. Remove and compost green bean stem ends; snap beans bite-sized. c. Peel carrots; thinly slice into coins. d. Thinly slice mushroom caps and tender stems. e. ¼” dice ½ yellow onion. f. Mince garlic.
Instructions
1
Cook brown rice:
a. In medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt; cover and bring to a boil.
b. Stir in brown rice. Bring back to boil; immediately reduce heat to low, cover, and cook until al dente, about 30-35 minutes.
c. Turn off heat. Let stand, covered, until ready to serve.
2
Meanwhile, cook tofu and vegetables:
a. Drain and rinse tofu. Gently press as much water out as possible.
b. Portion tofu into 2” pieces. Season with ½ tsp salt. Add cornstarch to plate or bowl and toss tofu in cornstarch.
c. In large sauté pan over medium-high heat add 1-2 tbsp sesame oil or olive oil. Add coated tofu and cook until golden, about 3-4 minutes. Remove from pan and set aside.
d. If pan is dry, add 1 tbsp sesame oil or olive oil. Add garlic (mince), ½ yellow onion (1/4 “ dice), mushrooms (thinly slice caps & any tender stems), green beans (snap stem end, snap bean bite-sized), broccoli (small florets, stems ¼” dice), and carrots (thin coins). Stir-fry until garlic is fragrant, about 3 minutes.
e. Add sesame stir-fry sauce and ¾ cup water (generous ¼ cup for 2-person portion). Cook until sauce thickens and veggies are tender without being mushy, about 10-12 minutes.
f. Add tofu to pan and gently toss to combine.
3
Serve:
a. Divide brown rice among plates or bowls.
b. Add sesame tofu and vegetables on top of or alongside rice.
c. Garnish with sesame seeds.
Chef's notes
This sesame sauce can be used on beef, pork, or chicken for any meat eaters at the table.
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