Vegetable Tofu Stir-Fry

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  • Level: Easy
  • Total: 1 hr
  • Prep: 40 min
  • Cook: 20 min
  • Yield: 2 servings
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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


  1. 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.