Vegetable and Tofu Stir-fry

posted in: Garden Bounty, Vegan, Vegetarian | 0

Tofu! I think a lot of people shy away from trying tofu, but we eat it fairly frequently in our house. It really doesn’t have a lot of flavor to it, so it’s all about the sauce and the way you cook it. I’m a meat-eater, but try to eat vegetarian at least 2 to 3 times a week. So tofu is a staple for us. This is a good recipe to start out with if you haven’t tired it before. I just love a good stir fry!

Vegetable and Tofu Stir-fry
Author: 
Recipe type: Vegetarian
Serves: 4
 
Ingredients
  • 14-ounce package extra-firm tofu
  • ¼ cup vegetable broth
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil, divided
  • ¼ teaspoon black pepper
  • ¼ tsp salt
  • 3½ teaspoons cornstarch, divided
  • 3 large green onions, cut into 1-inch pieces
  • 3 garlic cloves, sliced
  • 1 tablespoon julienne-cut ginger
  • 4 small baby bok choy, quartered lengthwise
  • 2 large carrots, peeled and julienne-cut
  • 1 cup snow peas, trimmed
  • 2 tablespoons sake or dry sherry
Instructions
  1. Slice tofu lengthwise in ½ inch strips.
  2. Place tofu on a dinner plate with paper towels above and below the tofu. Cover with a 2nd dinner plate.
  3. Let sit for around 30 minute to eliminate the excess moisture.
  4. In a small bowl, combine 1.5 tsp cornstarch, ¼ cup vegetable broth, 2 tbs soy sauce. 1 tbs hoisin, and 1 tsp sesame oil. Set aside.
  5. Cut tofu into ½ inch cubes.
  6. In a medium bowl, toss tofu with ¼ tsp pepper, ¼ tsp salt, and 2 tsp cornstarch.
  7. Heat 1.5 tsp of olive oil in a skillet or wok.
  8. Stir-fry the tofu until browned on all sides.
  9. Remove the tofu and place in a medium bowl.
  10. Add onions, garlic, and ginger to the pan and stir-fry for 1 minute.
  11. Add to bowl with tofu.
  12. Heat the remaining 1.5 tsp of olive oil and add bok choy and ¼ tsp of salt. Stir fry for 3 minutes.
  13. Add carrots, stir fry for 2 minutes.
  14. Add snow peas, stir fry for 1 minute.
  15. Add sake and stir for 30 seconds, then add tofu mixture back to the pan.
  16. Add sauce mixture to pan and cook for 1 minute or until slightly thickened.
  17. Serve over rice.
Nutrition Information
Serving size: 1.5 cups Calories: 233 Fat: 11.8 g Saturated fat: 1.8 g Unsaturated fat: 9.1 g Carbohydrates: 17.5 g Sodium: 389 mg Fiber: 3.2 g Protein: 12.9 g Cholesterol: 0
5 Weight Watchers Smart Points per serving (rice not included)

*The original recipe was created by Cooking Light Magazine*

I recommend getting everything prepped before you start cooking because the cooking goes fast with a stir-fry.

Slice tofu lengthwise in 1/2 inch strips. Place tofu on a dinner plate with paper towels above and below the tofu. Cover with a 2nd dinner plate. Let sit for around 30 minute to eliminate the excess moisture.

In a small bowl, combine 1.5 tsp cornstarch, 1/4 cup vegetable broth, 2 tbs soy sauce. 1 tbs hoisin, and 1 tsp sesame oil. Set aside.

Cut tofu into 1/2 inch cubes. In a medium bowl, toss tofu with 1/4 tsp pepper, 1/4 tsp salt, and 2 tsp cornstarch.

Heat 1.5 tsp of olive oil in a skillet or wok. Stir-fry the tofu until browned on all sides.

Remove the tofu and place in a medium bowl.

Add onions, garlic, and ginger to the pan and stir-fry for 1 minute. Add to bowl with tofu.

Heat the remaining 1.5 tsp of olive oil and add bok choy and 1/4 tsp of salt. Stir fry for 3 minutes. Tip: If you haven’t used bok choy before, it needs to be washed really well to get the dirt from between the leaves. I usually quarter it before washing to be able to get in between the leaves better. There’s nothing worse than biting into a gritty vegetable!

Add carrots, stir fry for 2 minutes.

Add snow peas, stir fry for 1 minute.

Add sake and stir for 30 seconds, then add tofu mixture back to the pan. Add sauce mixture to pan and cook for 1 minute or until slightly thickened.

Serve over rice. I like to use instant brown rice.

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