| Course | Dinner, Lunch, Main Dish |
|---|---|
| Cuisines | Chinese |
| Cooking Methods | Simmering, Stir-frying |
| Diets | Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian |
| Main categories | Ethnic Authentic, Vegan, Vegetarian |
| Main Ingredient | Grains, Vegetables |
Veggie and Tofu Stir Fry
Serves: 10 servings
Serving Size: 1 1/4 cups
Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.
Recipe by:
https://www.myrecipes.com/recipe/veggie-tofu-stir-fry
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Cook Times
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp knifes, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, WokIngredients
- 2 14-ounce package extra-firm tofu water-packed package, drained
- 2 tablespoons canola oil divided
- 1/2 teaspoons black pepper
- 2 tablespoons cornstarch divided
- 6 green onions large, cut into 1-inch pieces
- 6 clove garlic sliced
- 2 tablespoons ginger julienne-cut
- 4 carrots large, peeled and julienne-cut
- 2 cup snow peas trimmed
- 4 tablespoons Shaoxing Chinese rice wine or dry sherry
- 1/2 cup vegetable broth
- 4 tablespoons lower-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons dark sesame oil
- 3 zucchini cut into 1-inch pieces
- 1 pound spinach
Instructions
- Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
- Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat.
- Combine tofu, pepper, and 1 tablespoon cornstarch in a medium bowl; toss to coat.
- Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
- Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
- Add remaining canola oil to pan; swirl to coat.
- Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute.
- Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
- Combine remaining tablespoon cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk.
- Add broth mixture to pan; cook until slightly thickened (about 1 minute).
Reheating/Serving Instructions
Heat in microwave on high power until heated through.
Nutrition
Calories: 102kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 372mg | Potassium: 572mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8757IU | Vitamin C: 38mg | Calcium: 81mg | Iron: 2mg
Veggie and Tofu Stir Fry
$60.00 cooking fee
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