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Tofu and Vegetable Stir-fry

  • 20minutes
  • 283calories

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Source: www.cooking.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1/3 cup vegetable oil

  2. 6 1/2 ounces firm tofu , cut into 1-in cubes

  3. 3 cloves garlic , crushed

  4. 2 teaspoons peeled and grated fresh ginger

  5. 2 onions , cut into eighths

  6. 1 bunch chinese broccoli , trimmed and cut into 1 1/2-inch lengths

  7. 3 1/2 ounces snow peas , trimmed and sliced crosswise

  8. 1 red bell pepper , seeded and sliced

  9. 1 cup drained canned baby corn

  10. 1 bunch bok choy , trimmed and cut into 1 1/2-inch lengths, or 1 bunch spinach , trimmed

  11. 2 tablespoons oyster sauce

  12. 1 tablespoon light soy sauce Steamed white rice for serving

Instructions Jump to Ingredients ↑

  1. In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger, and onions, and stir-fry until softened, 2-3 minutes. Add broccoli, snow peas, bell pepper, corn, and bok choy or spinach. Stir-fry until vegetables are tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1-2 minutes. Serve hot, accompanied with steamed white rice.

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