This sweet and sour mixture, colored purple and orange, is packed with flavenoids.
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar or honey
- 2 teaspoons dark sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons canola oil or peanut oil
- ½ pound firm tofu, cut in 1- x 2-inch dominoes
- 2 teaspoons minced fresh ginger
- 2 garlic cloves, minced
- ¾ pound butternut squash, cut in 1/2-inch dice
- Salt to taste
- 1 ½ pounds red cabbage, cored and coarsely chopped
- Rice, bulgur or buckwheat noodles for serving
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
276 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 13 grams protein; 345 milligrams sodium
- In a small bowl, whisk together 1 tablespoon of the soy sauce, the rice wine vinegar, sugar or honey, sesame oil and cornstarch. Set aside.
- Heat 1 tablespoon of the oil over medium-high heat until a drop of water sizzles and evaporates upon contact. Add the tofu, and stir-fry until lightly colored, about three minutes. Remove from the pan, and season to taste with soy sauce.
- Add the remaining oil to the pan. When it is hot, add the butternut squash. Stir-fry until it begins to color, five to eight minutes. Add salt to taste, the ginger and garlic. Stir-fry for about 30 seconds, and add the cabbage. Stir-fry until the squash is tender and the cabbage is crisp-tender, about six minutes, adding about 1/4 cup water to the pan from time to time if the vegetables begin to stick. Return the tofu to the pan.
- Stir the sweet and sour mixture, and add to the vegetables. Stir just for a few seconds until they are glazed. Remove from the heat and serve with grains or noodles.
- Advance preparation: You can prepare all of the ingredients ahead, but the stir-fry should be made just before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.