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"Those who forget the pasta are condemned to reheat it."--Unknown

Vegetable Tofu Stir-Fry Recipe

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This recipe for Vegetable Tofu Stir-Fry is from The Quinland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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