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.
What you'll need
Large skillet
Stovetop
Sharp knife
Cutting board
Measuring cups
Measuring spoons
Spatula or spoon
Serving utensils
large mixing bowl
Small saucepan
Ingredients
Serves 6
1 tablespoon Vegetable Oil
1/2Onionmedium, sliced
2 cloves Garlicfinely chopped
1 tablespoon Gingerfresh, finely chopped
16 ounces Tofuequivalent to one package, drained and cut into cubes
1/2 cup Water
4 tablespoons Rice Wine Vinegar
2 tablespoons Honey
2 tablespoons Soy Sauce
2 teaspoons Cornstarchdissolved in 2 tablespoons water
1 Carrotpeeled and sliced
1 Green Bell Pepperseeded and cut into strips
1 cup Baby Corndrained and cut into pieces
1 head Bok Choychopped
2 cups Mushroomsfresh, chopped
1 1/4 cups Bean Sprouts
1 cup Bamboo Shootsdrained and chopped
1/2 teaspoon Red Pepper Flakescrushed
2 stalks Green Onionsmedium, thinly sliced diagonally
Directions
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.
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.
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.
Pour sauce over vegetables and tofu. Garnish with scallions.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
Amount Per Serving
Calories 174
% Daily Value*
Total Fat 6 g
8%
Saturated Fat <1 g
5%
Sodium 352 mg
15%
Total Carbohydrate 25 g
9%
Dietary Fiber 6 g
21%
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
