Vegetable Stir-Fry With Crispy Tofu-Atk Recipe

Name: Vegetable Stir-Fry With Crispy Tofu-Atk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces extra firm tofu, cut into 2-inch pieces; 10 ounces shiitake mushrooms, stemmed; 2 carrots, peeled; 1 red bell pepper, cored and quartered lengthwise; 4 heads baby bok choy, trimmed (4 ounces each); 3 tablespoons cornstarch; 2 inches piece ginger, peeled and smashed; 2 garlic cloves, peeled and smashed; 3 tablespoons vegetable oil, divided; 1/4 cup soy sauce; 1/4 cup dry sherry; 1/4 cup packed brown sugar; 1 tablespoon sesame oil; 1 tablespoon grated orange zest (orange part only); 1/4 cup fresh orange juice; 1/4 cup dry roasted peanuts, chopped; 2 scallions, sliced thin on bias

Servings: persons

14 ounces extra firm tofu, cut into 2-inch pieces
10 ounces shiitake mushrooms, stemmed
2 carrots, peeled
1 red bell pepper, cored and quartered lengthwise
4 heads baby bok choy, trimmed (4 ounces each)
3 tablespoons cornstarch
2 inches piece ginger, peeled and smashed
2 garlic cloves, peeled and smashed
3 tablespoons vegetable oil, divided
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup packed brown sugar
1 tablespoon sesame oil
1 tablespoon grated orange zest (orange part only)
1/4 cup fresh orange juice
1/4 cup dry roasted peanuts, chopped
2 scallions, sliced thin on bias

1
Spread tofu on paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. (Tip: Freezing then defrosting the tofu in its original package allows for easier release of the liquids as described after draining.).
2
Working in batches, use food processor fitted with slicing blade to process mushrooms, carrots and pepper until thinly sliced; set aside. Process bok choy in nowempty processor until thinly sliced; set aside.
3
Fit againempty processor with chopping blade and pulse tofu until coarsely chopped, about 5 pulses, stopping to redistribute tofu as needed. Line baking sheet with clean paper towels, spread tofu on sheet and press gently with more paper towels to dry. Transfer tofu to bowl and toss with 2 tablespoons cornstarch.
4
Pulse ginger and garlic in againempty processor until finely ground, about 8 pulses. Transfer ginger mixture to small bowl and stir in 1 teaspoon vegetable oil. Whisk soy sauce, sherry, sugar, sesame oil, orange zest and juice, and remaining 1 tablespoon cornstarch together in separate bowl.
5
Heat 2 tablespoons vegetable oil in 12inch nonstick skillet over high heat until just smoking. Add tofu in single layer and cook, breaking up any clumps with wooden spoon, until well browned, 8 to 10 minutes; transfer to bowl.
6
Heat remaining 2 teaspoons vegetable oil in nowempty skillet over high heat until just smoking. Add mushrooms, carrots, and bell pepper and cook, stirring occasionally, until spotty brown, about 4 minutes. Push vegetables to sides of skillet. Add ginger mixture and cook, mashing mixture into skillet, until fragrant, 15 to 30 seconds. Stir ginger mixture into vegetables.
7
Add bok choy and cook until just wilted, about 1 minute. Whisk sauce to recombine, then add to skillet along with tofu. Cook, tossing constantly, until sauce is thickened, about 30 seconds. Off heat, sprinkle with peanuts and scallions. Serve over rice.

454

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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

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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 17 ingredients. The key ingredients include: 14 ounces extra firm tofu, cut into 2-inch pieces, 10 ounces shiitake mushrooms, stemmed, 2 carrots, peeled, 1 red bell pepper, cored and quartered lengthwise, and more.

Yes, Vegetable Stir-Fry With Crispy Tofu-Atk falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Stir-Fry With Crispy Tofu-Atk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions