Vegetable and Tofu Stir-fry

asian chinese filipino japanese korean side sweet spicy sour savory umami hard fast

Prep

33 min

Cook

81 min

Total

114 min

Ingredients (13)

1 tablespoon vegetable oil g

½ medium onion, sliced g

1 tablespoon fresh ginger root, finely chopped g

2 cloves garlic, finely chopped g

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

1 cup baby corn, drained and cut into pieces g

1 green bell pepper, seeded and cut into strips g

1 carrot, peeled and sliced g

1 small head bok choy, chopped g

2 cups fresh mushrooms, chopped g

1 ¼ cups bean sprouts g

1 cup bamboo shoots, drained and chopped g

½ teaspoon crushed red pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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.

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