Vegetable and Tofu Stir-Fry With Ginger Sauce

Name: Vegetable and Tofu Stir-Fry With Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons rice vinegar; 6 tablespoons sugar; ¾ cup water; 1 ½ tablespoons soy sauce; 1 tablespoon water; 1 tablespoon cornstarch; 2 teaspoons minced fresh ginger; 2 carrots, thinly sliced diagonally; 1 onion, thinly sliced; 1 red bell pepper, seeded and thinly sliced; 2 garlic cloves, minced; 3 tablespoons peanut oil; 4 stalks bok choy, sliced; 2 cups sliced napa cabbage; 1 ½ cups broccoli florets; 1 cup frozen green pea; 8 ounces canned bamboo shoots, drained and rinsed; 1 dash sesame oil; 12 lb firm tofu, cut into 1/2-inch cubes; 3 -4 cups hot cooked brown rice; toasted sesame seeds, for garnish (optional); chopped green onion, for garnish (optional)

Servings: persons

6 tablespoons rice vinegar
6 tablespoons sugar
¾ cup water
1 ½ tablespoons soy sauce
1 tablespoon water
1 tablespoon cornstarch
2 teaspoons minced fresh ginger
2 carrots, thinly sliced diagonally
1 onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
2 garlic cloves, minced
3 tablespoons peanut oil
4 stalks bok choy, sliced
2 cups sliced napa cabbage
1 ½ cups broccoli florets
1 cup frozen green pea
8 ounces canned bamboo shoots, drained and rinsed
1 dash sesame oil
12 lb firm tofu, cut into 1/2-inch cubes
3 -4 cups hot cooked brown rice
toasted sesame seeds, for garnish (optional)
chopped green onion, for garnish (optional)

1
GINGER SAUCE:
2
Bring first 4 ingredients to a boil in a small saucepan; reduce heat, and simmer, stirring occasionally, 5 minutes.
3
Combine 1 tablespoon water and cornstarch and stir into sauce.
4
Cook, stirring occasionally, until clear and thickened.
5
Remove from heat and stir in ginger.
6
Chill sauce up to 2 days, if desired.
7
Reheat to serve.
8
STIR-FRY:.
9
Heat peanut oil 2 minutes.
10
Stir-fry the first 4 ingredients in hot peanut oil in a wok or large skillet 3-4 minutes.
11
Add bok choy and next 4 ingredients.
12
Stir-fry 4-5 minutes or until vegetables are thoroughly heated and crisp-tender.
13
Add sesame oil and half of Ginger Sauce.
14
Gently stir in tofu; cover, reduce heat, and simmer 1 minute.
15
Serve over hot cooked rice with remaining half of sauce; garnish if desired.

809

kcal

Calories

Fat

119

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 6 tablespoons rice vinegar, 6 tablespoons sugar, ¾ cup water, 1 ½ tablespoons soy sauce, and more.

Yes, Vegetable and Tofu Stir-Fry With Ginger Sauce 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!