Vegetable and Tofu Stir-fry72 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 45 min
“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.” - by BANSREEPARIKH
Original recipe yields 2 servings
- 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.
Amount Per Serving (4 total)
- 215 cal
- 9.4 g
- 24 g
Based on a 2,000 calorie diet
Reviews (72)Rate This Recipe
"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..." See more 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."
"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 th..." See moree 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."
"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 yel..." See morelow 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!"
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