Veggie and Tofu Stir-Fry

Veggie and Tofu Stir-Fry Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant but are the results from your own wok.

Yield:

Serves 4 (serving size: about 1 1/2 cups)
Total time: 49 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 19 Minutes
Total: 49 Minutes

Nutritional Information

Calories 233
Fat 11.8 g
Satfat 1.8 g
Monofat 3.9 g
Polyfat 5.2 g
Protein 12.9 g
Carbohydrate 17.5 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 389 mg
Calcium 227 mg

Ingredients

1 (14-ounce) package water-packed extra-firm tofu, drained
1 tablespoon canola oil, divided
1/4 teaspoon black pepper
3 1/2 teaspoons cornstarch, divided
3 large green onions, cut into 1-inch pieces
3 garlic cloves, sliced
1 tablespoon julienne-cut ginger
4 small baby bok choy, quartered lengthwise
2 large carrots, peeled and julienne-cut
1 cup snow peas, trimmed
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1/4 cup organic vegetable broth
2 tablespoons lower-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil

Preparation

1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.

2. Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.

3. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.

4. Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute).

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Charlotte Autry,

Cooking Light

January 2013
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