Veggie and Tofu Stir-Fry

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 19 Minutes
Total: 49 Minutes

Nutritional Information

Amount per serving
  • Calories: 233
  • Fat: 11.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 5.2g
  • Protein: 12.9g
  • Carbohydrate: 17.5g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 389mg
  • Calcium: 227mg

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. 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. 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. 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. 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.

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