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Vegetable Tofu Stir-Fry Recipe

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This recipe for Vegetable Tofu Stir-Fry, by , is from The Quinland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shaphon Quinland
Added: Thursday, December 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp vegetable oil
1/2 onion sliced
2 cloves garlic, finely chopped
1 tbsp ginger, finely chopped
8 ounces firm or extra firm tofu, sliced into bite size pieces
1/4 cup water
2 tbsp rice wine vinegar
1 tbsp honey or sugar
1 tbsp soy sauce
1 tsp cornstarch mixed with 1 tablespoon cold water
1 carrot, peeled and thinly sliced on the diagonal
1 red, yellow or green bell pepper, seeded and cut into slices
1 small bok choy, sliced and coarsely chopped
2 scallions, thinly sliced on the diagonal

Directions:
Directions:
Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.

Number Of Servings:
Number Of Servings:
5 - 7
Preparation Time:
Preparation Time:
13 minutes
Personal Notes:
Personal Notes:
Fry for about 10 minutes

 

 

 

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