Vegetable Tofu Stir-Fry
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 332
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 21
- Cholesterol
- 0
- Sodium
- 492
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
Ingredients
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
Directions
- 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.