Cornstarch brings this glaze together, creating a perfectly sticky sweet coating for the vegetables and tofu. Be sure to mix the cornstarch and water together in a separate bowl to create a slurry before adding to other ingredients. (Skipping this step will result in clumps of cornstarch in the glaze.) Customize this recipe to your liking by swapping out whatever vegetables you have on hand.
Prep Time: 1-24 hours
Cooking Time: 30 min
Serving size: 3/4 cup
4 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp ginger, fresh, grated (or 1/4 tsp ground)
2 ea garlic, cloves, minced
2 Tbsp cornstarch
2 Tbsp water
1/4 cup soy sauce
1/2 cup orange juice (juice from approx. 2 oranges)
1/4 tsp kosher salt
1 lb firm tofu, pressed to drain for 30 min, cut into 1/2" cubes
2 cups pineapple, fresh, 1/2" pieces
1 ea red bell pepper, 1/2" julienne pieces
1 ea garlic clove, minced
2 ea carrots, shaved into thin strips with a peeler
1 tsp ginger, fresh, grated
4 Tbsp sesame oil, toasted
3 Tbsp sesame seeds
8 oz water chestnuts, sliced
1 ea baby bok choy head, sliced
5 oz scallions, thinly sliced, white and green separated
crushed red pepper
1. Marinade: Combine marinade ingredients in an 8x8 glass dish. Marinate tofu for at least 30 minutes and up to 24 hours in advance. Toss or turn tofu halfway through to evenly coat. The longer the tofu marinates the more flavor it will absorb.
2. Glaze: In a small bowl mix together the cornstarch and water with a fork to make a slurry. Set aside. Heat a small saucepan over medium heat and add soy sauce, orange juice and salt. Bring to a simmer and mix in the cornstarch slurry. Cook 1-2 minutes or until glaze has thickened. Remove from heat. Cover and set aside.
3. Stir-fry: Drain tofu, reserving any leftover marinade for vegetables. Pat tofu dry for easy browning. Heat wok over medium-high heat and add 2 Tbsp sesame oil and the tofu. Cook, tossing occasionally, for 5-7 minutes, or until tofu has browned. Add 1/2 of glaze and 1 Tbsp sesame seeds to tofu and toss to coat. Transfer to a serving dish and cover to keep warm. (Place in a warm oven to hold heat longer.) Sprinkle 1/2 of green scallions over tofu before serving.
4. Heat wok over medium-high heat. Add 2 Tbsp sesame oil and white scallions. Cook 2-3 minutes or until scallions are translucent. Add garlic and ginger and cook for an additional 30 seconds to a minute. Pour any remaining marinade into the wok and add the pineapple, red pepper, carrots, water chestnuts, and bok choy. (If you have no remaining marinade add a little soy sauce to vegetables). Toss to combine and cook for 2-4 minutes or until vegetables have reached the desired level of doneness. Mix in remaining glaze, 2 Tbsp sesame seeds and half of the green scallions. Transfer to a serving dish.
Garnish with green scallions and red pepper flakes as desired. Serve over rice.
Store refrigerated in an air-tight container for up to one week.