Vegetable and Tofu Stir-Fry
This stir-fry is colorful, flavorful and loaded with nutrients. Tofu is a great alternative protein that is a great source of calcium and vitamin E.
What you'll need
Spatula or spoon
large mixing bowl
1 tablespoon Vegetable Oil
2 cloves Garlic finely chopped
1 tablespoon Ginger fresh, finely chopped
16 ounces Tofu equivalent to one package, drained and cut into cubes
4 tablespoons Rice Wine Vinegar
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
2 cups Mushrooms fresh, chopped
1 cup Bamboo Shoots drained and chopped
1/2 teaspoon Red Pepper Flakes crushed
2 stalks Green Onions medium, thinly sliced diagonally
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 cornstarch into water mixture. Simmer until sauce
Pour sauce over vegetables and tofu. Garnish with scallions.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6 g||8%|
|Saturated Fat <1 g||5%|
|Sodium 352 mg||15%|
|Total Carbohydrate 25 g||9%|
|Dietary Fiber 6 g||21%|
|Protein 9 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: