Vegetable and Tofu Stir-fry

Name: Vegetable and Tofu Stir-fry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tablespoon vegetable oil; 0.5 medium onion, sliced; 1 tablespoon fresh ginger root, finely chopped; 2 cloves garlic, finely chopped; 1 (16 ounce) package tofu, drained and cut into cubes; 1 cup baby corn, drained and cut into pieces; 1 green bell pepper, seeded and cut into strips; 1 carrot, peeled and sliced; 1 small head bok choy, chopped; 2 cups fresh mushrooms, chopped; 1.25 cups bean sprouts; 1 cup bamboo shoots, drained and chopped; 0.5 teaspoon crushed red pepper; 0.5 cup water; 0.25 cup rice wine vinegar; 2 tablespoons honey; 2 tablespoons soy sauce; 2 tablespoons water; 2 teaspoons cornstarch; 2 medium green onions, thinly sliced diagonally

3.9

(131)

96 Reviews

13 Photos

This stir-fried tofu with mixed vegetables is really delicious and healthy. The sauce is sweet, tangy, and full of flavor. We cook it at least once a week. You can substitute or add whatever vegetables you like.

Submitted by BANSREEPARIKH

Updated on January 4, 2023

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Servings:

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Ingredients

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Original recipe (1X) yields 4 servings

1 tablespoon vegetable oil
½ medium onion, sliced
1 tablespoon fresh ginger root, finely chopped
2 cloves garlic, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
1 cup baby corn, drained and cut into pieces
1 green bell pepper, seeded and cut into strips
1 carrot, peeled and sliced
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 ¼ cups bean sprouts
1 cup bamboo shoots, drained and chopped
½ teaspoon crushed red pepper

Sauce:

½ cup water
¼ cup rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons cornstarch

Garnish:

2 medium green onions, thinly sliced diagonally

Directions

Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.
Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.
Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.
Pour sauce over tofu-vegetable mixture. Garnish with green onions.

142 home cooks made it!

Nutrition Facts (per serving)

215	Calories
9g	Fat
24g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 215
% Daily Value *
Total Fat 9g	12%
Saturated Fat 1g	7%
Sodium 507mg	22%
Total Carbohydrate 24g	9%
Dietary Fiber 6g	22%
Total Sugars 15g
Protein 14g	27%
Vitamin C 42mg	47%
Calcium 449mg	35%
Iron 7mg	41%
Potassium 585mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.