Spring vegetable and tofu stir fry with black-sesame vinaigrette

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spring vegetable and tofu stir fry with black-sesame vinaigrette

Spring vegetable and tofu stir fry with black-sesame vinaigrette

Gluten-Free Friendly, Dairy-Free, Vegetarian, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

25 Minutes

Small but mighty black sesame seeds are a surprisingly potent source of essential minerals and vitamins.The nutrients they contain may reduce inflammation, protect against cancer, and regulate sleep patterns. Of course, they also make a delicious vinaigrette for this vegetable-packed stir-fry.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup raw cashews
  • 1 tablespoon black sesame seeds
  • 1 bunch carrots
  • ½ ounce fresh ginger
  • 12 ounces Hodo Soy firm tofu
  • 4 ounces snap peas
  • 3 ounces dandelion greens
  • 4 tablespoons
  • 4 tablespoons stir-fry base (mirin - tamari - white miso)
  • 3 tablespoons vinaigrette base (maple syrup - rice wine vinegar)
  • ½ teaspoon Korean chile flakes (optional)

Nutrition per serving

Calories 580, Total Fat 34g (44% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 900mg (39% DV), Total Carb. 42g (15% DV), Fiber 9g (32% DV), Protein 28g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast cashews and sesame seeds

Heat the oven to 350ºF.
On a sheet pan, spread the cashews in an even layer and roast in the oven until lightly toasted, 6 to 7 minutes. Transfer to a plate to cool.
In a pan over medium heat, toast the sesame seeds until fragrant, 3 to 5 minutes. Transfer the seeds to a plate and wipe the pan clean with a paper towel.


Prep the vegetables and tofu

  • Scrub the carrots, trim the tops, and cut into 2-inch long pieces.
  • Peel the ginger and finely chop.
  • Cut the tofu into 1-inch cubes.
  • Rinse the snap peas.
  • Wash the dandelion greens and cut into 2-inch-long pieces.


Cook the vegetables and tofu

In the same pan used to toast the sesame seeds, warm 2 tablespoons oil until hot but not smoking. Add the carrots and cook until crisp tender, 3 to 4 minutes. Add the ginger and cook until fragrant, 1 to 2 minutes. Add the tofu and snap peas, and toss to coat with the other ingredients.
Add the stir-fry base, ½ cup water, and dandelion greens. Cover and cook until the greens are wilted, the snap peas are tender, and the tofu is heated through, 3 to 4 minutes. While the vegetables and tofu cook, make the vinaigrette.


Make the black sesame vinaigrette

  • Coarsely chop the toasted cashews.
In a bowl, combine the cashews and toasted black sesame seeds with the vinaigrette base and as much of the Korean chile flakes as you like.


Transfer the tofu and vegetables to individual bowls. Top with the vinaigrette and serve.