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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:
The reviewer gave this recipe 36 stars. This recipe average a 3.9 star rating.
Read Reviews (27)
PREP TIME  30 Min
COOK TIME  15 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

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

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 in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2006 by KC192
Not a bad stir fry recipe! I was concerned about the reviews that said it was bland and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2006 by Christine
This recipe turned out well. I didn't have all of the required ingredients (i.e. fresh ginger)... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2008 by chocolots
I didn't have rice wine vinegar and substituted regular white vinegar - BIG MISTAKE!! Don't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by RAZZMATAZZ
Nice, simple and fast. I used my preferred vegetables (broccoli, carrots, mushrooms,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2007 by Elaine
I thought this was just wonderful! like others, I baked the tofu first, and I used sesame oil.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2006 by swati1
Wonderful!!! Only used 1/2 the suggested amount of vinegar. Came out delicious. Thank you! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2005 by thomasr31
ease in preparation. It provided opportunity to have both a meat or meatless meal. real... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2005 by JADEDZZ