Vegetable and Tofu Stir-Fry
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.
Fresh, finely chopped
Package, drained and cut into cubes
dissolved in 2 tablespoons water
peeled and sliced
Green, seeded and cut into strips
Baby, drained and cut into pieces
Small head, chopped
drained and chopped
Medium, thinly sliced diagonally
What You'll Need
- Large skillet
- Cutting board
- Measuring spoon
- Measuring cups
- Mixing Bowl
- Serving utensils
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 .
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.
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.
Pour sauce over vegetables and tofu. Garnish with scallions.
Nutrition Info and more
Serving size:Total calories:
6 gSaturated fat: