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Vegetable and Tofu Stir-fry
SUBMITTED BY:
BANSREEPARIKH
PHOTO BY:
DUKETANGO
"This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like."
RECIPE RATING:
Read Reviews
(27)
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PREP TIME
30 Min
COOK TIME
15 Min
READY IN
45 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon vegetable oil
1/2 medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
1/2 cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 1/4 cups bean sprouts
1 cup bamboo shoots, drained and chopped
1/2 teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally
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DIRECTIONS
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 in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
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REVIEWS
Reviewed on Jul. 4, 2006 by
KC192
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KC192
Jul. 4, 2006
Not a bad stir fry recipe! I was concerned about the reviews that said it was bland and tasteless so I made a few changes. I added an extra Tbs of garlic and ginger (but I LOVE both). And use the real stuff! Powder doesn't have as much flavor. I sprinkled the tofu with s&p and cornstarch and fried it in another pan. I separated the bok choy and cooked the thick stalk part before I added the leafy part so the leaves wouldn't get soggy. The most important thing is to make sure that the veggies aren't overcooked otherwise it'll be soggy and all the flavors will mush together. Last of all, make sure that the sauce is very thick!! It will be bland and runny if you mix it together too early. I think next time I'll try using sesame oil too.
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5 users found this review helpful
Not a bad stir fry recipe! I was concerned about the reviews that said it was bland and...
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Reviewed on Jan. 4, 2006 by Christine
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Christine
Jan. 4, 2006
This recipe turned out well. I didn't have all of the required ingredients (i.e. fresh ginger) but the taste was decent. I think the sauce is what pulls it all together and really now that I have the sauce recipe it can be used on just about any stir fry. I liked not using much oil but had to add some to the pan because the garlic was sticking so much. Next time I make this I will cook the tofu first and then add in the garlic and onions. I also baked the tofu for a few minutes before adding to the pan per another reviewers suggestion but next time I will bake it longer. Tofu is just so hard to cook. Overall though my husband and I really enjoyed the recipe.
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3 users found this review helpful
This recipe turned out well. I didn't have all of the required ingredients (i.e. fresh ginger)...
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Reviewed on Aug. 1, 2008 by
chocolots
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chocolots
Aug. 1, 2008
I didn't have rice wine vinegar and substituted regular white vinegar - BIG MISTAKE!! Don't do it!
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2 users found this review helpful
I didn't have rice wine vinegar and substituted regular white vinegar - BIG MISTAKE!! Don't...
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Reviewed on Feb. 2, 2008 by
RAZZMATAZZ
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RAZZMATAZZ
Feb. 2, 2008
Nice, simple and fast. I used my preferred vegetables (broccoli, carrots, mushrooms, snowpeas, baby corn) and served over rice.
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2 users found this review helpful
Nice, simple and fast. I used my preferred vegetables (broccoli, carrots, mushrooms,...
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Reviewed on Sep. 18, 2007 by
Elaine
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Elaine
Sep. 18, 2007
I thought this was just wonderful! like others, I baked the tofu first, and I used sesame oil. I did use different vegetables, only red and green bell peppers, carrots, and broccoli, and I doubled the sauce. Overall, I thought this was very flavorful, even though I forgot the crushed pepper! I didn't think it needed salt...soy sauce is very salty.
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2 users found this review helpful
I thought this was just wonderful! like others, I baked the tofu first, and I used sesame oil....
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Reviewed on Feb. 25, 2006 by swati1
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swati1
Feb. 25, 2006
Wonderful!!! Only used 1/2 the suggested amount of vinegar. Came out delicious. Thank you!
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2 users found this review helpful
Wonderful!!! Only used 1/2 the suggested amount of vinegar. Came out delicious. Thank you!
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Reviewed on Nov. 4, 2005 by
thomasr31
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thomasr31
Nov. 4, 2005
ease in preparation. It provided opportunity to have both a meat or meatless meal. real enjoyed the taste.
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2 users found this review helpful
ease in preparation. It provided opportunity to have both a meat or meatless meal. real...
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Reviewed on Oct. 11, 2005 by JADEDZZ
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JADEDZZ
Oct. 11, 2005
Fairly easy to make. Packed with nutritions. However, it is good only if you're a fan of sweet and sour dishes. Lacks a distinct flavor - but overall, a healthy and quick dish.
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