Vegetable and Tofu Stir-Fry

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Vegetable Tofu Stir Fry
Vegetable Tofu Stir Fry
Vegetable and Tofu Stir-Fry
Budget-friendly recipe
2524

This stir-fry is colorful, flavorful and loaded with nutrients. Tofu is a great alternative protein that is a great source of calcium and vitamin E.

Ingredients

1
tablespoon
½
sliced
2
finely chopped
1
tablespoon
finely chopped
16
ounces
drained and cut into cubes
½
cup
4
tablespoons
2
tablespoons
2
tablespoons
2
teaspoons
dissolved in 2 tablespoons water
1
peeled and sliced
1
seeded and cut into strips
1
cup
drained and cut into pieces
2
cups
chopped
cups
1
cup
drained and chopped
½
teaspoon
crushed
2
thinly sliced diagonally

What You'll Need

  • Large skillet
  • Cutting board
  • Knife
  • Measuring spoon
  • Measuring cups
  • Spatula
  • Mixing Bowl
  • Serving utensils

Directions

  1. Step 1
    In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown .
  2. Step 2
    Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
  3. Step 3
    In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir cornstarch into water mixture. Simmer until sauce thickens.
  4. Step 4
    Pour sauce over vegetables and tofu. Garnish with scallions.

Nutrition Info and more

Serving size:
1
cup
Total calories:
174
Total fat:
6 g
Saturated fat:
<1 g
Carbohydrates:
25.2 g
Protein:
9.1 g
Fiber:
6 g
Sodium:
352 mg
Attribution

Publication: 

Cooking Environment: 

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