Ginger Shiso Tofu Stir-fry

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Japanese Recipes

Ginger Shiso Tofu Kabocha Stir-fry is a delightful fusion of flavors, blending the earthiness of kabocha squash with the aromatic notes of ginger and shiso leaves. A popular dish in Japanese cuisine, it combines the creamy texture of tofu with the slightly sweet and nutty taste of kabocha, enhanced by the fresh, minty aroma of shiso. This stir-fry is not only delicious but also nutritious, making it a favorite among those who appreciate a healthy, vegetarian meal. The dish is quick to prepare, perfect for a mid-week dinner, and offers a balance of textures and flavors that are sure to satisfy both the palate and the soul.

Ingredients

Serving Size:

Tofu – 400 Grams
Kabocha – 2 Cups
Shiso – 10 Piece
Ginger – 2 Tbsp
Soy Sauce – 3 Tbsp
Sesame Oil – 1 Tbsp
Onion – 1 Piece
Garlic – 2 Clove
Red Bell Pepper – 1 Piece
Salt – 1 Tsp
black pepper – 0.5 Tsp
rice – 2 Cups

Nutrition

Per Serving

350 Kcal

Calories

15 Grams

Total Fat

2 Grams

Saturated Fat

820 Mg

Sodium

40 Grams

Total Carbohydrate

6 Grams

Dietary Fiber

5 Grams

Sugars

12 Grams

Protein

Directions

Step 1

Cut tofu into bite-sized cubes. Set aside.

Step 2

Peel and slice the kabocha squash into thin pieces.

Step 3

Chop the onion, garlic, and red bell pepper into strips.

Step 4

In a large pan, heat sesame oil over medium heat. Add onion, garlic, and ginger. Sauté until fragrant.

Step 5

Add tofu and kabocha to the pan.

Step 6

Stir-fry for 10 minutes until tofu is golden.

Step 7

Stir in soy sauce, salt, and black pepper. Cook for another 5 minutes.

Step 8

Add shiso leaves and red bell pepper. Toss well. Serve hot over rice.

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Ginger Shiso Tofu Stir-fry

Categories :

Ingredients

Nutrition