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Vegetable Stir-Fry with Tofu

The secret to success with any stir-fry is to cook the ingredients quickly in hot oil over high heat, so always have everything you need cut, measured and next to the stovetop before you begin cooking. You can vary the vegetables here according to what you have on hand, such as trading out the yellow squash and sugar snap peas for cabbage. To do so, core 1 head of cabbage and cut it into large dice. You can also add a tangle of pea shoots or fresh herbs just before removing the pan from the heat.

By williamssonoma · From Open Recipes · 21 ingredients
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Vegetable Stir-Fry with Tofu

Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Vegetable Stir-Fry with Tofu

Serves 4.

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

1316Calories
60 gProtein
38 gFat
180 gCarbs

Counts 16 of 18 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Sesame1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Tofu100g firm76
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Soy Sauce1 tbsp (15ml)9
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Pumpkinnot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Ginger + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the clove

How well each one fits the dish's main ingredients (tofu, canola oil, garlic, ginger, carrot, pepper, onion):

  1. Turmericfits better
  2. Cuminfits better
  3. Corianderfits better
  4. Clovethe original

Fit is the average pairing score against tofu, canola oil, garlic, ginger, carrot, pepper, onion. Candidates are from the same food group and used in at least 100 recipes.