Vegetable Tofu Stir-Fry
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 484
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 31
- Cholesterol
- 0
- Sodium
- 1412
- Total: 1 hr 10 min
- Active: 10 min
Ingredients
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
Salt
Pepper
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 cup water
1 teaspoon honey or sugar
2 Tablespoon cornstarch
Directions
- 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 seconds. 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.