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Vegetable and Tofu Stir-Fry

This stir-fry is colorful, flavorful and loaded with nutrients. Tofu is a great alternative protein that is a great source of calcium and vitamin E.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Main Dish
Servings: 6 cups
Calories: 174kcal


  • 1 tablespoon Vegetable oil
  • 1/2 medium onion
  • 2 garlic cloves
  • 1 tablespoon Fresh ginger root
  • 16 ounces Package tofu
  • 1/2 cup water
  • 4 tablespoons Rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons Soy sauce
  • 2 teaspoons Cornstarch
  • 1 Carrot
  • 1 Green bell pepper
  • 1 cup Baby corn
  • 1 Small head bok choy
  • 2 cups Fresh mushrooms
  • 11/4 cup Bean sprouts
  • 1 cup Bamboo shoots
  • 1/2 teaspoon Red pepper flakes
  • 2 Medium green onions


  • In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown .
  • Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
  • In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir cornstarch into water mixture. Simmer until sauce thickens.
  • Pour sauce over vegetables and tofu. Garnish with scallions.


  • Cut this recipe in half to save money.


Calories: 174kcal | Carbohydrates: 25g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 352mg | Fiber: 6g
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