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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

Vegetarian, Dairy-Free, Gluten-Free

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)
Sun Basket 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, Protein: 28 g, Fiber: 9 g, Total Fat: 34 g, Monounsaturated Fat: 16 g, Polyunsaturated Fat: 111 g, Saturated Fat: 4 g, Cholesterol: 0 mg, Sodium: 900 mg, Carbohydrates: 42 g, Added Sugar: 9 g.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

Serve

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