Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
19 Mins
Total Time
49 Mins
Yield
Serves 4 (serving size: about 1 1/2 cups)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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).

Chef's Notes

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.

Ratings & Reviews

buenacena
January 25, 2016
To make tofu firmer and more 'meatier', you can place the whole block between paper towels with a chopping board on top and on the bottom, using a heavy pan or book to weigh it down.

3 1/2 stars

kimmayrose
July 19, 2015
I typically don't have luck with tofu so the fact that this was a successful dish is a plus.  Next time, I want to add some mushrooms and I will cut the tofu into a bit smaller pieces.  Loved the sauce and anything with baby bok choy is good anyway so...will def make again!

Solid recipe

Jodybme
April 26, 2015
Nothing outstanding, but a decent stir-fry and a good vegetarian option. 

PaulaDC's Review

Anthony2225
February 03, 2015
There is no accurate substitute for Shaoxing rice wine. You will find it in the USA in liquor stores due to the alcohol content.

mollydollyk's Review

volley8442
May 07, 2014
N/A

skidwell's Review

skidwell
February 25, 2014
I used two chicken breasts and added sweet chile sauce, left out the bok choy and used red bell pepper instead...we really enjoyed this tonight...

Ginabee's Review

IoneTaylor
January 07, 2014
I will make this again, but will play around with it a bit. For example, my tofu didn't turn out as browned as I would like, so I decided not to add it back to my dish with the onions, ginger, and garlic. I stir fried the veggies and added the sauce/cornstarch mixture, then removed from the pan. Then I returned the tofu to the wok and added a little more hoisin and soy sauce and stir fried it for 1 minute. I put it in a separate dish. It actually tasted better than it looked I put the tofu on top of my brown rice and veggies which needed a little more something…but it was good, but it is worth a second try. My main suggestion, is to have everything ready to go BEFORE you begin cooking. I was scrambling around a bit near the end.

Clickergirl's Review

Phillygirl2
September 19, 2013
I love this recipe. Found it in the magazine, but my husband recycled it. SO happy to find it again. Good brown sauce (I used chicken broth). Definitely press the moisture out of the tofu.

Anthony2225's Review

BigGlennO
May 24, 2013
Pretty good recipe. We used chicken instead of tofu and added a little bit more sauce.

IoneTaylor's Review

Dianne111
May 23, 2013
I loved the fresh veggies and sauce, and the tofu was surprisingly good. I used a nonstick wok and cooked everything on medium heat, which means that my tofu didn't brown as much as it would have in a regular wok. I didn't have hoisin sauce, so I substituted barbecue sauce, and that seemed to work fine.