Vegetable and Tofu Stir-fry Recipe

Name: Vegetable and Tofu Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 medium onion, sliced; 2 cloves garlic, finely chopped; 1 tablespoon fresh ginger root, finely chopped; 1 (16 ounce) package tofu, drained and cut into cubes; 1/2 cup water; 4 tablespoons rice wine vinegar; 2 tablespoons honey; 2 tablespoons soy sauce; 2 teaspoons cornstarch dissolved in; 2 tablespoons water; 1 carrot, peeled and sliced; 1 green bell pepper, seeded and cut into strips; 1 cup baby corn, drained and cut into pieces; 1 small head bok choy, chopped; 2 cups fresh mushrooms, chopped; 1 1/4 cups bean sprouts; 1 cup bamboo shoots, drained and chopped; 1/2 teaspoon crushed red pepper; 2 medium green onions, thinly sliced diagonally

Servings: persons

1 tablespoon vegetable oil
1/2 medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
1/2 cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 1/4 cups bean sprouts
1 cup bamboo shoots, drained and chopped
1/2 teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

1
In a large skillet, heat oil over medium-high heat.
2
Stir in onions and cook for one minute.
3
Stir in garlic and ginger, and cook for 30 seconds.
4
Stir in tofu, and cook until golden brown
5
Stir in carrots, bell pepper and baby corn, cooking for 2 minutes.
6
Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through.
7
Remove from heat.
8
In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer.
9
Cook for two minutes, then stir in cornstarch and water mixture.
10
Simmer until sauce thickens.
11
Pour sauce over vegetables and tofu.
12
Garnish with scallions.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 medium onion, sliced, 2 cloves garlic, finely chopped, 1 tablespoon fresh ginger root, finely chopped, and more.

Yes, Vegetable and Tofu 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.

That's it — enjoy your meal!

Vegetable and Tofu Stir-fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions