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Tofu and Vegetables Stir-Fry

 
Tofu and Vegetables Stir-Fry
37

This flavorful and tasty stir-fry takes no time to cook, a wonderful meatless dish can be served with rice, noodles or steamed buns.

Yield

2

servings

Prep

15

min

Cook

10

min

Ready

25

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

8 ounces tofu
firm, pat dry, and cut into 1/2-inch cubes
2 tablespoons soy sauce, tamari
divided
1 tablespoon rice vinegar
divided
2 teaspoons sesame oil
divided
1 x red pepper flakes
as needed
*
2 teaspoons cornstarch
divided
½ tablespoon sugar
2 tablespoons vegetable oil
divided
2 cloves garlic
minced
½ inch ginger
peeled and finely chopped
*
1 each scallions, spring or green onions
sliced
1 cup mushrooms
button or cremini, sliced, 4 to 6 mushrooms
½ each sweet red bell peppers
seeded and slice into strips
1 cup bok choy
separated, washed, and sliced if too big
*
½ cup snow pea pods

Directions

In a bowl, add the tofu cubes, 1 tablespoon soy sauce, ½ tablespoon vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and red pepper flakes to taste.

Toss gently until all the tofu cubes are well coated. Let sit for half an hour if needed.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot.

Add the tofu cubes, stirring occasionally, and cook until browned, about 5 minutes.

Transfer tofu onto a plate. Set aside.

Meanwhile whisk together the remaining soy sauce, vinegar, sesame oil, cornstarch, red pepper flakes, and sugar until well combined. Set aside.

Add the remaining oil into the skillet or wok.

Add the garlic, ginger and scallions, stirring frequently, and cook until very fragrant, about 50 seconds to 1 minute.

Add the mushrooms, stirring often, and cook until the mushrooms are soft and half of the water is evaporated, about 5 minutes.

Stir in the bell pepper and bok choy, and cook for another 3 minutes.

Add the sugar snap peas, and cook for 1 minute.

Return the tofu cubes to the pan, and poured the sauce over.

Stir until well coated and heated through, 1 minute.

Serve over rice or noodles.

 

* not incl. in nutrient facts

Reviews

almost 6 years

Don't be afraid of tofu, it can be healthy yet tasty, it all depends on how to prepare.

Made this dish for lunch, and it came out delicious. The sauce was crucial, it lent great flavor from the Chinese staple ingredients: garlic, ginger, scallions, soy sauce, rice vinegar and sesame oil.

I served it over a bed of rice, so yummy! So quick and easy as well.

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 31267% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 918mg 38%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 27g
Vitamin A 27% Vitamin C 96%
Calcium 45% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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