Tofu and Veggie Stir Fry

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 1,252.9
  • Total Fat: 98.0 g
  • Cholesterol: 0.2 mg
  • Sodium: 1,105.2 mg
  • Total Carbs: 77.9 g
  • Dietary Fiber: 6.0 g
  • Protein: 25.6 g

View full nutritional breakdown of Tofu and Veggie Stir Fry calories by ingredient

Number of Servings: 3


    Bok Choy, raw quartered, 4 cup
    Onions, raw, 1 small
    Peppers, sweet, red, fresh, 1 cup, chopped
    Cilantro, raw, 2 tbsp
    baby corn chopped, Canned, 1 can (12 oz) yields
    Tofu, extra firm, 1 block
    *Canola Oil, 1 cup
    Peanut Butter, smooth style, 2 tbsp
    *Hoisin Sauce, 1 tbsp
    Rice Vinegar, 1 tbsp
    Sesame Oil, 2 tbsp
    Rice Noodles, 3 cup
    Ginger 1 tsp
    garlic 1 tsp
    Green onion 2 tbsp


1. Cut tofu and fry in canola oil. Combine Peanut butter, hoisin, rice wine vinegar, 1 tbsp sesame oil, and 1 cup veg stock. When tofu is browned on both sides put into sauce.
2. Spray wok with veg oil spray, add in ginger and garlic and bok choy, add reserved veg stock and put on lid till almost cooked through.
3. Add in Red pepper, corn and onion and cook through. Top with cilantro and green onion.
4. Serve over cooked rice noodles with a little cilantro green onion and sesame oil.

Number of Servings: 3

Recipe submitted by SparkPeople user NENE_7496.