Ginger Sesame Tofu & Winter Vegetable Stir-Fry
This Ginger Sesame Tofu & Winter Vegetable Stir-Fry is the perfect combination of crispy, pan-seared tofu and a medley of vibrant winter vegetables tossed in a bold ginger garlic sauce. Using the Taylor Farms Ginger Garlic Stir Fry Kit makes this dish not only convenient but loaded with fresh, crunchy ingredients like cabbage, kale, bok choy, and carrots. Finished with toasted sesame seeds and a squeeze of lime, this recipe is a satisfying and wholesome plant-based meal you’ll want to make on repeat.
Equipment
- Large non-stick skillet or wok
- Mixing bowl
- Tongs
- Paper towels
- Sharp knife and cutting board
Ingredients
- 1 Taylor Farms Ginger Garlic Stir Fry Kit
- 1 block extra-firm tofu
- 1 teaspoon olive oil
- 1 teaspoon toasted sesame seeds black or white
- Juice of 1 lime
- Chives microgreens, or parsley (for garnish)
- Salt and pepper to taste
Instructions
- Remove the ginger garlic sauce from the stir-fry kit and set it aside.
- Wrap the tofu in a clean paper towel and place a heavy book or skillet on top for 10 minutes to drain excess liquid. Then cut the tofu into 1-inch cubes.
- Heat olive oil in a large skillet or wok over medium heat.
- Toss the tofu cubes with half the ginger garlic sauce and place in the hot skillet.
- Cook the tofu for 7–10 minutes, turning occasionally until golden brown on all sides.
- Add the vegetable contents of the stir-fry kit to the skillet and stir-fry for 4–5 minutes until vegetables are just tender.
- Add the remaining ginger garlic sauce, toss to coat, and cook for another 1–2 minutes.
- Remove from heat and finish with lime juice, sesame seeds, and your choice of garnish.
- Serve warm, optionally over rice or noodles.
Notes
- Use extra-firm tofu to avoid it breaking during cooking.
- Make it spicier by adding red chili flakes or sriracha to the sauce.
- For more protein, serve with quinoa or add edamame.
- The stir-fry kit makes this recipe quick, but you can also chop your own fresh winter veggies.
- Leftovers keep well refrigerated for up to 2 days and reheat nicely in a skillet.