Tofu-Vegetable Stir-Fry

Total Time:
25 min
15 min
10 min

4 servings

  • 1 cup white or jasmine rice
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Asian chile sauce (such as Sriracha)
  • 2 teaspoons cornstarch
  • 2 tablespoons sesame oil
  • 4 scallions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 1 -inch piece ginger, peeled and finely chopped
  • 4 ounces shiitake mushrooms, stemmed and chopped
  • 4 ounces snow peas
  • 1 14 -ounce package soft tofu, drained and cut into 1-inch cubes
  • Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.

  • Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.

  • Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.

  • Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

  • Per serving: Calories 377; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 992 mg; Carbohydrate 58 g; Fiber 2 g; Protein 13 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Winter Produce Guide