Veggie & Tofu Stir-fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.6
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 457.0 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 11.3 g

View full nutritional breakdown of Veggie & Tofu Stir-fry calories by ingredient

Number of Servings: 4


    1 T olive oil
    1/2 pkg Teriyaki tofu, firm
    1 md yellow onion, slivered
    2 garlic cloves finely chopped
    5 rounds fresh ginger, finely chopped
    1 md red pepper, chopped
    20 snow peas, halved lengthwise
    1 cn whole baby corn
    1 cn banboo shoots
    2 C fresh mushrooms, quartered
    2 C bean sprouts
    .5 C water
    2 T rice wine vinegar
    2 T soy sauce
    1 T splenda
    2 T honey
    2 t cornstarch


Heat oil in a wok.
Add onions and garlic and cook 2 minutes.
Add tofu and let brown.
Add snow peas, pepper and baby corn. If corn cobs are long, cut in half lengthwise. Let simmer 3 minutes.
Add bamboo, mushrooms and bean sprouts. Simmer 2 minutes.
In small pan, combine water, vinegar, oy sauce, honey and splenda.
Combine cornstarch with 2 tbsp of water. Pour into heated water mixture. Boil until thickened. Pour over veggies. Mix well. Let simmer 2 or 3 minutes.
Serve as is or over rice.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user AURORADAWN5.