Tofu and Vegetable Stir-Fry Recipe

Name: Tofu and Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup water; 2 tablespoons dry sherry (optional); 1 tablespoon cornstarch; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon sugar; ½ teaspoon instant chicken bouillon granules; nonstick spray coating; 1 cup thinly sliced carrot; 1 clove garlic, minced; 1 teaspoon grated fresh gingerroot; 3 cups cut-up broccoli; 6 ounces extra firm tofu, cubed; 1 cup hot cooked brown rice; 1 tablespoon toasted sesame seeds (optional)

Servings: persons

½ cup water
2 tablespoons dry sherry (optional)
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
½ teaspoon instant chicken bouillon granules
nonstick spray coating
1 cup thinly sliced carrot
1 clove garlic, minced
1 teaspoon grated fresh gingerroot
3 cups cut-up broccoli
6 ounces extra firm tofu, cubed
1 cup hot cooked brown rice
1 tablespoon toasted sesame seeds (optional)

1
For sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules.
2
Set aside.
3
Spray an unheated wok or large skillet with nonstick coating.
4
Preheat over medium-high heat.
5
Add carrots, garlic, and gingerroot; stir-fry for 2 minutes.
6
Add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender.
7
Push vegetables from center of wok.
8
Stir sauce; add to center of wok.
9
Cook and stir until thickened and bubbly.
10
Add tofu to wok.
11
Stir to coat all with sauce.
12
Cook and stir for 2 minutes more or until heated through.
13
Serve over hot cooked brown rice.
14
If desired, sprinkle with sesame seeds.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup water, 2 tablespoons dry sherry (optional), 1 tablespoon cornstarch, 1 tablespoon reduced-sodium soy sauce, and more.

Yes, Tofu and Vegetable Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu and Vegetable Stir-Fry

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