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Tofu and Vegetable Stir-fry

Source: Wok - The Essential Kitchen
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
1/3 cup vegetable oil
6 1/2 ounces firm tofu, cut into 1-in cubes
3 cloves garlic, crushed
2 teaspoons peeled and grated fresh ginger
2 onions, cut into eighths
1 bunch chinese broccoli, trimmed and cut into 1 1/2-inch lengths
3 1/2 ounces snow peas, trimmed and sliced crosswise
1 red bell pepper, seeded and sliced
1 cup drained canned baby corn
1 bunch bok choy, trimmed and cut into 1 1/2-inch lengths, or 1 bunch spinach, trimmed
2 tablespoons oyster sauce
1 tablespoon light soy sauce
Steamed white rice for serving
Tofu and Vegetable Stir-fry Recipe at
In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger, and onions, and stir-fry until softened, 2-3 minutes. Add broccoli, snow peas, bell pepper, corn, and bok choy or spinach. Stir-fry until vegetables are tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1-2 minutes.

Serve hot, accompanied with steamed white rice.

Recipe reprinted by permission of Periplus. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 283
Sodium: 414mg
Fiber: 4g
Carbohydrates, Total: 21g
Protein: 7g
% Cal. from Fat: 64%
Fat. Total: 20g
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