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Vegetable Tofu Stir-Fry

  • 2servings
  • 60minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsSelenium, Zinc, Copper, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1/2 onion, sliced

  3. 2 cloves garlic , finely chopped

  4. 1 tablespoon ginger, finely chopped

  5. 8 ounces firm or extra firm tofu, sliced into bite size pieces

  6. 1/4 cup water

  7. 2 tablespoons rice wine vinegar

  8. 1 tablespoon honey or sugar

  9. 1 tablespoon soy sauce

  10. 1 teaspoon cornstarch mixed with

  11. 1 tablespoon cold water

  12. 1 carrot, peeled and thinly sliced on the diagonal

  13. 1 red, yellow or green bell pepper , seeded and cut into slices

  14. 1 small bok choy, sliced and coarsely chopped

  15. 2 scallions , thinly sliced on the diagonal

Instructions Jump to Ingredients ↑

  1. Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.

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