Vegetarian Tofu Stir-fry Recipe

Name: Vegetarian Tofu Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1/2 whole Medium Onion, Chopped; 3 cloves Garlic; 1 Tablespoon Ginger; 1 package (about 12 Oz. Package) Tofu, Drained And Cut Into Cube; 1 cup Chopped Asparagus; 1/2 whole Eggplant; 2 Tablespoons Rice Vinegar; 1 cup Spinach; 1 cup Kidney Beans; 1 dash Soy Sauce

Servings: persons

1 Tablespoon Olive Oil
1/2 whole Medium Onion, Chopped
3 cloves Garlic
1 Tablespoon Ginger
1 package (about 12 Oz. Package) Tofu, Drained And Cut Into Cube
1 cup Chopped Asparagus
1/2 whole Eggplant
2 Tablespoons Rice Vinegar
1 cup Spinach
1 cup Kidney Beans
1 dash Soy Sauce

1
In a large skillet, heat oil over medium-high heat.
2
Stir in onion and cook for one minute.
3
Stir in garlic and ginger, cook for half a minute.
4
Stir in tofu, and cook until golden-ish brown.
5
Stir in the asparagus and the eggplant cook for 7 to 8 minutes.
6
Add rice vinegar.
7
Add spinach and beans, stir around for 3 to 5 minutes.
8
Dont let the spinach get too soggy.
9
Add just a little bit of soy sauce.
10
Serve with brown rice.
11
(To make brown rice, simply follow the box instructions.
12
I used whole grain brown rice.)

132

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 11 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1/2 whole Medium Onion, Chopped, 3 cloves Garlic, 1 Tablespoon Ginger, and more.

Yes, Vegetarian 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.

Vegetarian Tofu Stir-fry

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