| Level: | Easy |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 8 ounces firm or extra firm tofu, sliced into bite size pieces
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey or sugar
- 1 tablespoon soy sauce
- 1 teaspoon 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 332 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 21 g |
| Cholesterol | 0 mg |
| Sodium | 492 mg |
| Serving Size | 1 of 2 servings |
| Calories | 332 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 21 g |
| Cholesterol | 0 mg |
| Sodium | 492 mg |
Reviews
I’d rather make it without starch…
The Veggie Tofu StirFry did take longer to cook the tofu from the original recipe. Red pepper flakes were added for a touch of heat since I didn’t have fresh ginger to begin with. The sauce I thought was excellent; even when I used flour to thicken the sauce instead of cornstarch.
I’ll use the sauce with other dishes too.
I’ll use the sauce with other dishes too.
My husband made this for dinner tonight and I thought it was delicious! He substituted shitake mushrooms for the peppers and it tasted great.
Decent stir-fry, as long as you do not start with the onion and garlic. Unless you enjoy burnt pieces of soot. If you do saute the onion and garlic first, be sure to remove from the skillet/wok before adding the tofu.
Cooking time is off; I used extra-firm tofu and to get it cooked through and browned, add at least 15 minutes to the entire cooking time.
I used teriyaki instead of soy, and like others increased this amount by quite a bit. Teriyaki went very well with the honey and ginger.
Also added imitation crab legs to the pan at the last moment- delicious addition.
Would be good with mushrooms and peanuts.
This was rather bland – my husband had to add more soy sauce to make it more flavorful. I didn’t have fresh ginger so I used powder instead – would that make that much of a difference? I would be willing to try this again, but next time would add some red pepper flakes, or increase the soy sauce – something to give it a little more flavor.
Super easy to make. The prep time is incorrect, it’s more like ten minutes max. Peanuts would be a good addition for that extra crunch. Also it’s fun to eat like tacos using lettuce leaves to wrap around the filling. The flavor is rather mild so you might want to add a dash of chili oil if you like it spicy.
Moderately easy to make and really good with other vegatables.
I didn’t eat it because it smelled weird, but my boyfriend liked it the first time- he didn’t care for the leftovers.
as a vegetarian, I am always looking for new ways to make tofu. This was so easy and my friends loved it too!
I tried this but didn;t have Bok Choy. Not bad, but not excellent.