Claire Criscuolo

Stir-Fried Vegetables with Organic Tofu over Organic Brown Rice

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

This colorful stir-fry is rich in beta-carotene, vitamins A and C, fiber, good fats, whole grains, and flavor. Vary the vegetables as the season allows, first cooking the hardest vegetables like winter squash and carrots and later adding the quicker-cooking vegetables like tender organic baby spinach, broccoli florets, baby bok choy, and shiitake mushrooms.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, sliced
  • ½ teaspoon crushed red pepper flakes
  • 1 1-inch piece fresh ginger, peeled and minced
  • 2 shallots, sliced
  • 1 sweet onion, cut into thick rings, separated
  • Salt and pepper
  • 1 small butternut squash, peeled, seeded, cut into thin half rings
  • 2 medium carrots, cut in ¼-inch slices Juice from 1 orange
  • 2 baby bok choy, cut in half lengthwise 1 broccoli crown, florets separated
  • 12 small shiitake mushrooms, tough stems removed and discarded
  • 1 12-ounce package organic firm tofu, drained and cut into small cubes
  • 1 7-ounce bag organic baby spinach
  • ½ cup tamari sauce
  • 1 tablespoon toasted sesame oil
  • 3 cups cooked organic brown rice, wheat berries, quinoa, or black beans

Method

  1. Heat the oil in a wok or a large, deep skillet over medium-high heat, but do not allow to smoke. Add the garlic, red pepper flakes, ginger, shallots, and onion. Sprinkle with salt and pepper. Using two large spoons, toss the ingredients to coat with the oil. Cook for about 2 minutes, tossing frequently to mix until the onions are softened. Add the butternut squash, carrots, and orange juice. Toss to combine.
  2. Cover the wok and cook for about 10 minutes, tossing frequently until crisp and not quite tender. Add the baby bok choy, broccoli florets, and mushrooms, tossing to combine. Cover and cook for about 3-5 minutes, tossing frequently, until the vegetables are just tender. Add the tofu, spinach, tamari, and sesame oil and toss to combine. Cook, uncovered, for about 2 minutes until the tofu is heated through. Taste for seasonings. Serve over brown rice or other good grains or beans.

© 2014 All rights reserved. Published by Rowman & Littlefield.