Vegetable Tofu Stir-Fry

Total Time:
1 hr
40 min
20 min

2 servings

  • 1 tablespoon vegetable oil
  • 1/2 onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 8 ounces firm or extra firm tofu, sliced into bite size pieces
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey or sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 1 carrot, peeled and thinly sliced on the diagonal
  • 1 red, yellow or green bell pepper, seeded and cut into slices
  • 1 small bok choy, sliced and coarsely chopped
  • 2 scallions, thinly sliced on the diagonal
  • 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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