Soy-Garlic Tofu Stir-Fry with Red Cabbage, Mushrooms & Roasted Acorn Squash
This lively tofu stir-fry leans into what’s seasonal and crisp in Oregon in March: cabbage, mushrooms, carrots, and green onions. A savory soy-garlic glaze and a hot skillet give it great texture, while roasted acorn squash makes it a satisfying complete dinner.
Back to full listIngredients
- O Organics Tofu Extra Firm 14 oz $3.49
- Organic Green Acorn Squash 1 squash $2.99
- Organic Red Cabbage 1/2 small head $4.98
- Signature Select Whole Baby Bella Crimini Mushrooms 8 oz $4.49
- Carrots Prepackaged 2 medium carrots $2.99
- Organic Green Onions 1 Bunch 3 green onions $1.99
- O Organics Fresh Garlic Bulbs 3 Count 2 cloves $2.49
- Pantry: soy sauce, olive or neutral oil, honey or brown sugar, red pepper flakes, salt, black pepper as needed
Instructions
- Prep everything first: halve 1 Organic Green Acorn Squash ($2.99), scoop out seeds, and cut into 1/2-inch slices or wedges. Drain 1 package O Organics Tofu Extra Firm 14 oz ($3.49), pat dry, and cut into cubes. Thinly slice 1/2 small Organic Red Cabbage ($4.98 each), slice 8 oz Signature Select Whole Baby Bella Crimini Mushrooms ($4.49), peel and thinly slice 2 medium carrots from the Carrots Prepackaged bag ($2.99), slice 3 Organic Green Onions ($1.99), and mince 2 cloves garlic.
- Heat the oven to 425°F. Toss the acorn squash with 1 tablespoon oil, 1/2 teaspoon salt, and black pepper. Spread on a sheet pan and roast 20 to 25 minutes, flipping once, until tender and browned at the edges.
- While the squash roasts, make a quick stir-fry sauce: mix 3 tablespoons soy sauce, 1 teaspoon honey or brown sugar, 1/4 teaspoon red pepper flakes, 2 tablespoons water, and the minced 2 cloves garlic.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the cubed 14 oz tofu and cook 6 to 8 minutes, turning occasionally, until golden on several sides. Remove to a plate.
- Add another small drizzle of oil if needed. Stir-fry the sliced mushrooms for 3 minutes, then add the sliced carrots and sliced 1/2 head red cabbage. Cook 3 to 4 minutes until the cabbage is wilted but still has some bite.
- Return the browned tofu to the skillet. Pour in the soy-garlic sauce and toss for 1 to 2 minutes until everything is glossy. Add the sliced 3 green onions and cook 30 seconds more.
- Serve the savory tofu and vegetable stir-fry with the roasted acorn squash on the side, or tuck the squash wedges right into the bowls.
Cook time: 30 minutes
Estimated cost: $11-15
Health notes: About 430-560 calories per serving. Plant-forward and fiber-rich, with protein from tofu and plenty of cruciferous vegetables. For even lighter eating, go easy on oil and use reduced-sodium soy sauce if available.
Drink pairing: Pour Riesling if you like a touch of fruit against the savory glaze, or Grüner Veltliner for peppery freshness that loves cabbage, mushrooms, and green vegetables.