READY IN 45 mins

Vegetable and Tofu Stir-fry

Read Reviews (72)

"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." — BANSREEPARIKH

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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 04, 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.

—KC192

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Most Helpful Critical Review

Jun 19, 2007

This recipe is fairly simple, healthy, and quite tasty too (at least with the few improvisations I used!). I made it with the array of veggies I had in the fridge--some broccoli, zucchini, red and yellow pepper, and baby carrot--and fried the onion, garlic, ginger and tofu in a mix of regular vegetable oil and toasted sesame oil. I used half the tofu called for, and made more of the sauce. The sauce really was key, and its flavor can be adjusted easily. I did not find the meal to be bland, and I didn't need extra salt. As I do for many Asian food recipes, I topped it off with nuts, sliced almonds this time. Thanks for the recipe, particularly the sauce!

—Melissa

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101 Ratings

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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.

—Elaine

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Sep 15, 2008

This is my go-to stir fry recipe. It works with any veggies (I usually throw in onions, broccoli, bell peppers, and snap peas.) To fry the veggies and tofu I use vegetable oil with a sprinkle a combo of sesame seed oil. I like to use extra firm tofu, and before I put it in the pan, I pat it dry with paper towels, then coat with cornstarch to get a subtle crunch. The sauce is the best part. Sooo easy, and yummy! I sometimes sprinkle ginger powder and red pepper flakes in while it's simmering for extra flavor.

—cemcc3

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Jul 27, 2007

The sauce was great but I cut the tofu into strips instead of cubes so it could have a more fried texture to simulate a beef stir-fry. Very good recipe.

—Kasiunia

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Feb 07, 2008

This was my first time cooking with tofu and fresh ginger so I was happy that it came out edible. I baked the tofu on 350 for about 15 minutes. Don't be gentle with it when cutting as that's when it tends to crumble. Stir-fry is all about the sauce. I found this sauce to be sweet and somewhat tangy. I didn't follow the recipe to the T-spoon, but it was still good. I don't know if I could crave this stir-fry, though, because I'm not a huge fan of sweet entrees. There are a lot of vegetables so I had to double the sauce called for and it turned out perfect. Nothing wrong with extra sauce.

—Heidi

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Jan 07, 2008

This dish was pretty good. I really liked the sauce. Next time I'll probably substitute some of the veggies with ones I prefer more, like broccoli and asparagus. It didn't really re-heat all that well.

—Carla

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Feb 02, 2008

Nice, simple and fast. I used my preferred vegetables (broccoli, carrots, mushrooms, snowpeas, baby corn) and served over rice.

—RAZZMATAZZ

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Nutrition

Calories
215 kcal
11%

Carbohydrates
24 g
8%

Cholesterol
0 mg
0%

Fat
9.4 g
14%

Fiber
6.2 g
25%

Protein
13.6 g
27%

Sodium
507 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable and Tofu Stir-fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 215
** Calories from Fat: 85

% Daily Value *
** Total Fat 9.4g 14 %
** Saturated Fat 1.4g 7 %
** Cholesterol 0mg 0 %
** Sodium 507mg 20 %
** Potassium 585mg 16 %
** Total Carbohydrates 24g 8 %
** Dietary Fiber 6.2g 25 %
** Protein 13.6g 27 %
** Sugars 15.4g
** Vitamin A 79 %
** Vitamin C 70 %
** Calcium 56 %
** Iron 74 %
** Thiamin 20 %
** Niacin 47 %
** Vitamin B6 23 %
** Magnesium 22 %
** Folate 38 %

* 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.