Maple Tofu and Vegetable Saute

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You can't resist this colorful tofu and maple veggie dish garnished with cashews.

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Maple Tofu and Vegetable Saute

This colorful, refreshing and nourishing dish is published the second edition of my cookbook L’Érable, C’est bon en sirop! It’s one of my niece Valérie Gagnon’s favorite dishes to cook tofu. She enjoys exploring new ways to prepare healthy foods and it is with great enthusiasm that I share her recipe which she frequently prepares for her little family.

portionServings: 4

Preparation30 minsCooking30 minsTotal1 hr

 Hot Cooked White rice
Sauce
 ¼ cup maple syrup
 ¼ cup reduce sodium tamari sauce
 ½ to 1 tsp sambal oelek OR sriracha sauce
 1 ½ tbsp cornstarch diluted with 2 tbsp cold water
Tofu and Vegetables
 500 g (1 pound) firm tofu, in 1 inch cubes
 4 tbsp cornstarch
 3 tbsp vegetable oil
 2 slices of fresh ginger, chopped finely (optional)
 1 large clove of garlic, chopped finely
 1 red bell pepper, coarsely chopped
 1 green bell pepper, coarsely chopped
 ½ cup (35 g) snow peas
 3 scallions, white and a bit of green part, cut in 1 inch lenght
 ½ cup (80 g) frozen shelled edamame
 ¼ cup (35 g ) unsalted cashews

Sauce
1

In a small saucepan, over medium heat, bring the maple syrup, tamari and sambal oelek to a boil. Pour the dissolved cornstarch in a stream into the saucepan, stirring constantly with a spoon. Simmer over low heat until the sauce sticks to the spoon.

Tofu and Vegetables
2

Tofu and Vegetables: Coat the tofu cubes with cornstarch and shake to remove excess (this step can be done in a plastic bag). In a large skillet over medium-high heat, heat the oil and brown the tofu, pat dry on paper towels and keep warm.

3

Cook the ginger and garlic in the pan for 30 seconds, add the peppers and snow peas. Cook, about 5 minutes, until the vegetables are tender and slightly crunchy. Add the green onions and edamame and cook for 3 more minutes.

4

Add the tofu, cashews and sauce. Cook for 1 minute, stirring constantly, until the mixture is coated with the sauce.
Serve over a bed of hot rice.

Ingredients

 Hot Cooked White rice
Sauce
 ¼ cup maple syrup
 ¼ cup reduce sodium tamari sauce
 ½ to 1 tsp sambal oelek OR sriracha sauce
 1 ½ tbsp cornstarch diluted with 2 tbsp cold water
Tofu and Vegetables
 500 g (1 pound) firm tofu, in 1 inch cubes
 4 tbsp cornstarch
 3 tbsp vegetable oil
 2 slices of fresh ginger, chopped finely (optional)
 1 large clove of garlic, chopped finely
 1 red bell pepper, coarsely chopped
 1 green bell pepper, coarsely chopped
 ½ cup (35 g) snow peas
 3 scallions, white and a bit of green part, cut in 1 inch lenght
 ½ cup (80 g) frozen shelled edamame
 ¼ cup (35 g ) unsalted cashews

Directions

Sauce
1

In a small saucepan, over medium heat, bring the maple syrup, tamari and sambal oelek to a boil. Pour the dissolved cornstarch in a stream into the saucepan, stirring constantly with a spoon. Simmer over low heat until the sauce sticks to the spoon.

Tofu and Vegetables
2

Tofu and Vegetables: Coat the tofu cubes with cornstarch and shake to remove excess (this step can be done in a plastic bag). In a large skillet over medium-high heat, heat the oil and brown the tofu, pat dry on paper towels and keep warm.

3

Cook the ginger and garlic in the pan for 30 seconds, add the peppers and snow peas. Cook, about 5 minutes, until the vegetables are tender and slightly crunchy. Add the green onions and edamame and cook for 3 more minutes.

4

Add the tofu, cashews and sauce. Cook for 1 minute, stirring constantly, until the mixture is coated with the sauce.
Serve over a bed of hot rice.

Maple Tofu and Vegetable Saute

 

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