Veggie and Tofu Stir Fry
- Number of Servings: 2
Ingredients
7 oz extra firm tofu1/2 tbsp peanut oil1 1/2 tsp cornstarch2 green onion2 garlic cloves1/2 tbsp ginger2 small baby bok choy1 large carrot1/2 cup snow pea1 tbsp rice wine2 tbsp vegetable broth1 tbsp soy sauce1/2 tbsp hoisin sauce1/2 tsp sesame oil
1. Cut tofu into 1/2" cubes. Press between paper towels. Let stand 30 min.
2. Heat wok over high heat. Add 1 tsp peanut oil. Combine tofu, 1 tsp cornstarch and pinch of pepper. Stir-fry 8 minutes, turning brown on all sides. Remove tofu. Add garlic and ginger to wok, stir fry 1 minute. Add to tofu.
3. Add remaining oil. Add bok choy, cook for 3 min. Add carrots, 2 minutes. Add snow peas, 1 min. Add rice wine, 30 sec. Stir in tofu.
4. Stir remaining corn starch, broth and remaining ingredients in a small bowl. Add to wok, cook until slightly thickened, about 1 min.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ABLAKEVET.
2. Heat wok over high heat. Add 1 tsp peanut oil. Combine tofu, 1 tsp cornstarch and pinch of pepper. Stir-fry 8 minutes, turning brown on all sides. Remove tofu. Add garlic and ginger to wok, stir fry 1 minute. Add to tofu.
3. Add remaining oil. Add bok choy, cook for 3 min. Add carrots, 2 minutes. Add snow peas, 1 min. Add rice wine, 30 sec. Stir in tofu.
4. Stir remaining corn starch, broth and remaining ingredients in a small bowl. Add to wok, cook until slightly thickened, about 1 min.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user ABLAKEVET.
Nutritional Info Amount Per Serving
- Calories: 222.7
- Total Fat: 11.9 g
- Cholesterol: 0.1 mg
- Sodium: 522.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.5 g
- Protein: 13.5 g
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