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Vegetable and Tofu Stir-fry

Vegetable and Tofu Stir-fry

Cost $10, save $15

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Oil and seasonings

    • 1 tablespoon vegetable oil
    • ½ teaspoon crushed red pepper
    • ½ cup water
    • ¼ cup rice wine vinegar
    • 2 tablespoons honey
    • 2 tablespoons soy sauce
    • 2 tablespoons water
    • 2 teaspoons cornstarch

  • Vegetables

    • 🧅 ½ medium onion, sliced
    • 1 tablespoon fresh ginger root, finely chopped
    • 🧄 2 cloves garlic, finely chopped
    • 1 cup baby corn, drained and cut into pieces
    • 1 green bell pepper, seeded and cut into strips
    • 🥕 1 carrot, peeled and sliced
    • 1 small head bok choy, chopped
    • 2 cups fresh mushrooms, chopped
    • 1 ¼ cups bean sprouts
    • 1 cup bamboo shoots, drained and chopped
    • 2 medium green onions, thinly sliced diagonally

  • Protein

    • 1 (16 ounce) package tofu, drained and cut into cubes

STEPS

1

Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.

2

Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.

3

Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.

4

Pour sauce over tofu-vegetable mixture. Garnish with green onions.

NUTRIENTS

Per 1 serving

🔥

215

Calories

  • 14g
    Protein
  • 24g
    Carbs
  • 9g
    Fats

💡 Use firm tofu to avoid crumbling during cooking.Feel free to substitute vegetables based on availability, like broccoli or zucchini.Adding sesame oil to the sauce can increase flavor complexity.