Spiralized Sesame Carrot Tofu Stir Fry

Name: Spiralized Sesame Carrot Tofu Stir Fry | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 4
Ingredients: 2 tablespoons toasted sesame seeds, for garnish; 1/4 teaspoon crushed red pepper flakes (plus additional to taste); 2 teaspoons honey; 2 teaspoons toasted sesame oil; 1 tablespoon minced garlic (about 3 cloves); 1 tablespoon minced fresh ginger; 1 tablespoon rice vinegar; 1/3 cup low sodium soy sauce; 1 small head broccoli florets, chopped; 2 tablespoons grape seed or canola oil; 3 large or 5 medium carrots, scrubbed, tops and thin ends trimmed; 1 12-to-14-ounce block of extra firm tofu

KitchenAid Chef

Serving

Ingredients

2 tablespoons toasted sesame seeds, for garnish

1/4 teaspoon crushed red pepper flakes (plus additional to taste)

2 teaspoons honey

2 teaspoons toasted sesame oil

1 tablespoon minced garlic (about 3 cloves)

1 tablespoon minced fresh ginger

1 tablespoon rice vinegar

1/3 cup low sodium soy sauce

1 small head broccoli florets, chopped

2 tablespoons grape seed or canola oil

3 large or 5 medium carrots, scrubbed, tops and thin ends trimmed

1 12-to-14-ounce block of extra firm tofu

Step by step

Place the tofu between two kitchen towels and set on top of a plate. Then place a second plate on top of the tofu. Press very firmly, squeezing out as much water as possible. Remove from towels, cut into 1/2-inch cubes or crumble into large chunks. Set aside.
In a small bowl or large measuring cup, stir together the Sesame Stir Fry Sauce’s ingredients. Set aside.
Attach the KitchenAid® Spiralizer Attachment to the hub of your Artisan® Series 5-Quart Tilt-Head Stand Mixer. Attach the Extra Fine Spiralizing Blade from the KitchenAid® Thin Blade Set to your Spiralizer and slide the Peeling Arm into place. Then, spiralize the carrots, discard the peels, and cut any very long noodles in half with a knife or kitchen scissors.
Heat 1 tablespoon of the grape seed or canola oil in the KitchenAid® Tri-Ply Stainless Steel 10″ Skillet over medium high heat on the 5-Burner Dual Fuel Double Oven Convection Range. When the oil comes to a light boil, add the tofu and brown on all sides, about 5-8 minutes total. Add 2 tablespoons of the stir fry sauce and 1 tablespoon water. Stir to coat the tofu and let cook until the liquid is mostly evaporated, about 1 minute. Remove the tofu to a plate and set aside.
Remove the Skillet from the heat. With a paper towel, carefully wipe it clean. Heat the remaining 1 tablespoon grape seed or canola oil over medium high heat on your Dual Fuel Double Oven Convection Range. Once at a low boil, add the broccoli florets and cook 4 minutes. Next, add the carrot noodles and stir to combine with the broccoli. Continue cooking, stirring occasionally, until the noodles have softened and the broccoli is crisp-tender, about 4 additional minutes.
Add the tofu and the remaining stir fry sauce back into the Skillet. Toss to coat. Cook until warmed through and most of the sauce liquid has evaporated, 1-2 minutes. Sprinkle with sesame seeds and serve warm with additional red pepper flakes as desired.