Here’s an offbeat way to present a stir-fry. Tofu-filled ravioli are like little dumplings in this dish. Do try to use hoisin sauce to finish the dish. It creates a nice brown glaze and adds just the right flavor kick to the mild ravioli.

　　

Ingredients

4 to 6 servings

　　

Sauce

1 1/2 tablespoons cornstarch

　　2 tablespoons reduced-sodium soy sauce

　　1 to 2 teaspoons minced fresh or jarred ginger, to taste

　　2 teaspoons lime juice

　　2 teaspoons natural granulated sugar

　　One 13-ounce package frozen tofu-filled ravioli

　　3/4 cup frozen edamame

　　2 tablespoons olive oil

　　2 garlic cloves, minced

　　1 long Japanese eggplant or 2 tiny eggplants

　　3 cups bite-size broccoli florets

　　1 cup slender baby carrots

　　8 to 10 ounces cremini or baby bella mushrooms or 4 ounces shiitakes, stemmed and sliced

　　1/4 cup hoisin sauce, or additional soy sauce to taste

　　

Step 1

In a large measuring cup or small mixing bowl, dissolve the cornstarch in a little water, then add enough water to make 1 cup. Add the remaining sauce ingredients, stir together, and set aside.

　　

Step 2

Bring water to a boil in a large saucepan or small soup pot. Stir in the ravioli and edamame and simmer steadily for 6 to 8 minutes, or until just tender. Drain.

　　

Step 3

Meanwhile, heat the oil in a large stir-fry pan. Add the garlic and sauté over low heat until golden.

　　

Step 4

In the following order, layer the eggplant, broccoli, carrots, and mushrooms in the pan. Pour in about 1/2 cup water. Cover and steam for 5 minutes, then lift the lid and stir. Continue to cook, uncovered, until the vegetables are tender-crisp, 3 to 4 minutes longer.

　　

Step 5

Gently stir in the ravioli and edamame, followed by the sauce. Cook for a minute or so longer, until the sauce has thickened. Season with hoisin sauce or additional soy sauce and serve at once.

　　

Menu Suggestions

Step 6

Serve with Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). Or you might explore the possibilities for Recipe Not Required mixed greens salads (page 192).

　　

nutrition information

Step 7

Calories: 435

　　

Step 8

Total Fat: 14g

　　

Step 9

Protein: 22g

　　

Step 10

Carbohydrates: 62g

　　

Step 11

Fiber: 9g

　　

Step 12

Sodium: 710mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).