Stir-Fried Tofu, Red Cabbage and Winter Squash

cooking.nytimes.com

Marisa C.

Aspiring baker and cook from California.

This sweet and sour mixture, colored purple and orange, is packed with flavenoids.

2 tablespoons low-sodium soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar or honey

2 teaspoons dark sesame oil

2 teaspoons cornstarch

2 tablespoons canola oil or peanut oil

½ pound firm tofu, cut in 1- x 2-inch dominoes

2 teaspoons minced fresh ginger

2 garlic cloves, minced

¾ pound butternut squash, cut in ½-inch dice

Salt to taste

1½ pounds red cabbage, cored and coarsely chopped

Rice, bulgur or buckwheat noodles for serving

Directions at cooking.nytimes.com

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