| Course | Main Dish |
|---|---|
| Cuisines | Chinese |
| Cooking Methods | Simmering, Stir-frying |
| Diets | Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian |
| Main categories | Ethnic Authentic, Family Meals and Desserts, Freezer Meals, Vegan, Vegetarian |
| Main Ingredient | Grains, Vegetables |
| Recipe Author | Mayumi Tavalero |
Veggie and Tofu Stir Fry
Serves: 6
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 RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Cook Times
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, WokIngredients
- 1 package extra-firm tofu 14 ounce size water-packed package, drained
- 1 tablespoon avocado oil divided
- 1/3 teaspoon ground black pepper
- 4 teaspoon corn starch divided
- 4 green onion large, cut into 1-inch pieces
- 4 clove garlic sliced
- 4 teaspoon fresh ginger julienne-cut
- 3 carrot large, peeled and julienne-cut
- 1 1/2 cup snow pea trimmed
- 3 tablespoon Shaoxing (Chinese rice wine) or dry sherry
- 1/3 cup vegetable broth
- 3 tablespoon reduced sodium soy sauce
- 4 teaspoon hoisin sauce
- 1 1/2 teaspoon dark sesame oil
- 2 zucchini cut into 1-inch pieces
- 10 ounce 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: 143kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10030IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 3mg
Veggie and Tofu Stir Fry
$45.00 cooking fee
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