Vegetable Tofu Stirfry

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  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 2 servings
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2 tablespoons vegetable oil

1 small onion, thinly sliced

2 cloves garlic, finely chopped

2 tablespoons ginger, finely chopped

2 carrots, thinly sliced on diagonal

2 cakes of tofu, about 8 oz, cut into chunks

1 cup baby corn

2 scallions, sliced on diagonal



3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 cup water

1 teaspoon honey or sugar

2 Tablespoon cornstarch


  1. Heat oil in large non stick skillet over medium high heat. Cook onions for 2 minutes. Stir in garlic and ginger and cook for 30 minutes. Add in carrots. Cover and cook for 5 minutes. Stir in tofu and cook for 3 minutes. Add in baby corn and season mixture. In a small bowl, stir together soy sauce, vinegar, sugar and cornstarch. Add to skillet and bring to a simmer. When liquid begins to thick, stir in scallions and serve with rice.