Vegetable and Tofu Stir-fry

Vegetable and Tofu Stir-fry


"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."


45 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

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  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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  1. 118 Ratings


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 th...

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 doub...

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 a...

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 ...

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.

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 whe...

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 tha...

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

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 hav...