Name: Vegetable and Tofu Stir-Fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 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; 1 1/4 cup Bean sprouts; 1 cup Bamboo shoots; 1/2 teaspoon Red pepper flakes; 2 Medium green onions

This recipe provided by eatFresh.org

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.

Pin Recipe

Prep Time: 15

Cook Time: 5

Total Time: 20

Course: Main Dish

Servings: cups

Calories: 174kcal

Ingredients

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
1 1/4 cup Bean sprouts
1 cup Bamboo shoots
1/2 teaspoon Red pepper flakes
2 Medium green onions

Instructions

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.

Notes

Cut this recipe in half to save money.

Nutrition