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My review
Vegetable and Tofu Stir-fry
BANSREEPARIKH
"This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like."
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Ingredients
45 m servings 215 calsOriginal recipe yields 4 servings (2 servings)
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Directions
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Ready In
- 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 in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
Nutrition Facts
Per Serving: 215 calories; 9.4 g fat; 24 g carbohydrates; 13.6 g protein; 0 mg cholesterol; 507 mg sodium. Full nutrition
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Reviews
Read all reviews 94127 Ratings
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Most helpful positive review
7/4/2006
Not a bad stir fry recipe! I was concerned about the reviews that said it was bland and tasteless so I made a few changes. I added an extra Tbs of garlic and ginger (but I LOVE both). And use th...
Most helpful critical review
6/19/2007
This recipe is fairly simple, healthy, and quite tasty too (at least with the few improvisations I used!). I made it with the array of veggies I had in the fridge--some broccoli, zucchini, red a...
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7/4/2006
Not a bad stir fry recipe! I was concerned about the reviews that said it was bland and tasteless so I made a few changes. I added an extra Tbs of garlic and ginger (but I LOVE both). And use th...
9/18/2007
I thought this was just wonderful! like others, I baked the tofu first, and I used sesame oil. I did use different vegetables, only red and green bell peppers, carrots, and broccoli, and I doub...
6/19/2007
This recipe is fairly simple, healthy, and quite tasty too (at least with the few improvisations I used!). I made it with the array of veggies I had in the fridge--some broccoli, zucchini, red a...
9/15/2008
This is my go-to stir fry recipe. It works with any veggies (I usually throw in onions, broccoli, bell peppers, and snap peas.) To fry the veggies and tofu I use vegetable oil with a sprinkle ...
7/27/2007
The sauce was great but I cut the tofu into strips instead of cubes so it could have a more fried texture to simulate a beef stir-fry. Very good recipe.
2/7/2008
This was my first time cooking with tofu and fresh ginger so I was happy that it came out edible. I baked the tofu on 350 for about 15 minutes. Don't be gentle with it when cutting as that's whe...
1/7/2008
This dish was pretty good. I really liked the sauce. Next time I'll probably substitute some of the veggies with ones I prefer more, like broccoli and asparagus. It didn't really re-heat all tha...
2/2/2008
Nice, simple and fast. I used my preferred vegetables (broccoli, carrots, mushrooms, snowpeas, baby corn) and served over rice.