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Tofu and Vegetable Stir-fry

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Tofu and Vegetable Stir-fry

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Source: Wok - The Essential Kitchen

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4

RECIPE INGREDIENTS

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 Cooking.com

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DIRECTIONS

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.

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

283

Sodium:

414mg

Fiber:

Carbohydrates, Total:

21g

Protein:

% Cal. from Fat:

64%

Fat. Total:

20g

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