New this month
Get the Allrecipes magazine

Baked Tofu Stir-Fry

 made it  |  0 reviews   |   photos

"Extra-firm baked tofu and stir-fried vegetables in a soy-ginger sauce. Serve over rice or noodles."
Added to shopping list. Go to shopping list.


45 m servings 185 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spread tofu on top.
  2. Mix soy sauce, ginger, 1 teaspoon sesame oil, honey, rice wine vinegar, and garlic together in a bowl. Pour 1/2 the mixture over the tofu.
  3. Bake tofu in the preheated oven until evenly browned, about 30 minutes.
  4. Heat 1 teaspoon sesame oil in a large skillet or wok after 15 minutes of baking time. Add sugar snap peas and carrots; stir-fry until slightly softened, about 5 minutes. Transfer to a plate. Heat remaining 1 teaspoon sesame oil in the skillet. Add bean sprouts, bell pepper, and green onions; stir-fry until slightly softened, about 5 minutes.
  5. Return sugar snap peas and carrots to the skillets. Add remaining soy sauce mixture. Stir-fry until flavors combine, about 5 minutes more. Mix in tofu carefully.

Nutrition Facts

Per Serving: 185 calories; 8.5 g fat; 17.8 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 1385 mg sodium. Full nutrition

Similar recipes


Read all reviews 0