This healthy vegetarian tofu stir-fry recipe is made with less oil by cooking the ingredients on two large sheet pans in the oven instead of in a wok. Flavored with savory black bean-garlic sauce, toasted sesame oil and Chinese rice wine, this quick stir-fry recipe makes a delicious, low-fuss weeknight dinner.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2014
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray.

    Advertisement
  • Cut tofu into 1-inch pieces and toss in a large bowl with 2 tablespoons black bean sauce, 1 tablespoon sesame oil and sesame seeds. Spread in a single layer on one of the prepared baking sheets. (Reserve the bowl.) Roast the tofu on the lower rack, stirring twice, until browned, 25 to 30 minutes.

  • Meanwhile, toss cabbage, mushrooms, scallion pieces, the remaining 1/2 tablespoon black bean sauce and the remaining 1 tablespoon sesame oil in the large bowl. Spread the vegetables on the second baking sheet. When the tofu has roasted for 10 minutes, place the vegetables on the upper rack and roast, stirring once or twice, until tender, about 20 minutes.

  • Spoon the tofu over the vegetables, drizzle with rice wine (or sherry) and hot sauce and stir until combined. Serve sprinkled with scallion greens, if desired.

Tips

Black bean-garlic sauce is a savory condiment made from fermented black soybeans, garlic and rice wine. Shao Hsing (or Shaoxing) is a seasoned rice wine. Look for both in the Asian-foods section of well-stocked supermarkets or at Asian markets.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

321.6 calories; protein 24.3g 49% DV; carbohydrates 15.4g 5% DV; exchange other carbs 1; dietary fiber 5.9g 24% DV; sugars 3.8g; fat 20.4g 31% DV; saturated fat 2.3g 11% DV; cholesterolmg; vitamin a iu 1977.3IU 40% DV; vitamin c 33.7mg 56% DV; folate 148.9mcg 37% DV; calcium 435.2mg 44% DV; iron 4.8mg 27% DV; magnesium 138.7mg 50% DV; potassium 824.8mg 23% DV; sodium 862.1mg 35% DV; thiamin 0.2mg 20% DV.