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HOME Cooked Spring Recipes: Jon's Root Vegetable Maple Stir-Fry with Tofu and Rice


THIS WEEK’S RECIPE: JON’S ROOT VEGETABLE MAPLE STIR-FRY WITH FRIED TOFU AND RICE
Many thanks to HOMEGROWN dad Jon for bringing this week’s featured dish to the HOME Cooked potluck. Want to learn more about Jon? Check out his chat with HOMEGROWN in Meet Your Neighbors and follow his awesome recipe-stocked blog at The Local Kitchener.

Winter is gone. Spring is here. Summer is quickly approaching. And yet I’m still finding remnants of seasons past in the bottom of my crisper: beets, carrots, parsnips, even Jerusalem artichokes. As much as I love cooking with the freshest spring veggies, I feel an obligation to deal with the roots that have survived this long. Luckily, I’ve found a tasty way to use them all up: a twist on the classic roasted root vegetable dish. Served over rice, roasted root veggies with maple syrup and tofu makes a great dinner! Oh, and I should point out that this meal is gluten-free and vegan, although it’s far from raw. Details below.

WHAT YOU’LL NEED
Makes four servings

» 1-2 lbs assorted root veggies, peeled and chopped into ½-inch pieces
» 4 Tbsp oil
» 1 package firm tofu
» ¼ cup maple syrup
» ¼ cup soy sauce
» 2-3 green onions, finely chopped
» 3 Tbsp sesame seeds, toasted
» prepared rice

WHAT TO DO
Preheat the oven to 375. Heat 2 Tbsp oil over medium in an oven-proof pan until shimmering and stir-fry the root veggies for 8-10 minutes. If using beets, it’s a good idea to cook them separately unless you want everything to turn red! Transfer the pan to the oven and roast for 25 minutes or until the veggies are
golden and tender (not mushy).

Meanwhile, prepare your rice as desired. Remove the tofu from its package and press to remove any excess water. Heat 2 Tbsp oil over medium until shimmering. Chop the tofu into ½-inch pieces and fry, turning every 5 minutes until golden, about 20 minutes.

Remove the roasted veggies from the oven and return to the stove. Add the tofu, maple syrup, and soy sauce, and bring to a simmer over medium heat. After 5-10 minutes, the veggies should be glazed. Garnish with the green onions and sesame seeds and serve over rice. Enjoy!

STILL HUNGRY?
While CSA Cookoff is on hiatus for the off season, HOME Cooked dishes up winter- and spring-friendly recipes weekly, including favorites from HOMEGROWN members. Go ahead: Share the goods. Especially the baked goods.

Views: 125

Comment by Mary Vivit on June 7, 2013 at 10:01am

Oooo - this looks wonderful. Thank you for sharing the recipe and mouth-watering pictures. I'm vegetarian, and I was a little nervous that I wouldn't find any veg protein-based recipes and ideas on this site. Oh, thank you so much for the instructions on cooking the tofu - it really does take about 15-20 minutes to get them golden and chewy. Thanks, again!

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