Tofu & Vegetables Stir-Fry
This flavorful and tasty stir-fry takes no time to cook, a wonderful meatless dish can be served with rice, noodles or steamed buns.
Yield
2 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tofu
firm, pat dry, and cut into 1/2-inch cubes |
|
| 2 | tablespoons |
soy sauce, tamari
divided |
|
| 1 | tablespoon |
rice vinegar
divided |
|
| 2 | teaspoons |
sesame oil
divided |
|
| 1 | x |
red pepper flakes
as needed |
*
|
| 2 | teaspoons |
cornstarch
divided |
|
| ½ | tablespoon |
sugar
|
|
| 2 | tablespoons |
vegetable oil
divided |
|
| 2 | cloves |
garlic
minced |
|
| ½ | inch |
ginger
peeled and finely chopped |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | cup |
mushrooms
button or cremini, sliced, 4 to 6 mushrooms |
|
| ½ | each |
sweet red bell peppers
seeded and slice into strips |
|
| 1 | cup |
bok choy
separated, washed, and sliced if too big |
*
|
| ½ | cup |
snow pea pods
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tofu
firm, pat dry, and cut into 1/2-inch cubes |
|
| 3E+1 | ml |
soy sauce, tamari
divided |
|
| 15 | ml |
rice vinegar
divided |
|
| 1E+1 | ml |
sesame oil
divided |
|
| 1 | x |
red pepper flakes
as needed |
*
|
| 1E+1 | ml |
cornstarch
divided |
|
| 7.5 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
divided |
|
| 2 | cloves |
garlic
minced |
|
| 0.5 | inch |
ginger
peeled and finely chopped |
*
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 237 | ml |
mushrooms
button or cremini, sliced, 4 to 6 mushrooms |
|
| 0.5 | each |
sweet red bell peppers
seeded and slice into strips |
|
| 237 | ml |
bok choy
separated, washed, and sliced if too big |
*
|
| 118 | ml |
snow pea pods
|
|
Directions
In a bowl, add the tofu cubes, 1 tablespoon soy sauce, ½ tablespoon vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and red pepper flakes to taste.
Toss gently until all the tofu cubes are well coated. Let sit for half an hour if needed.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot.
Add the tofu cubes, stirring occasionally, and cook until browned, about 5 minutes.
Transfer tofu onto a plate. Set aside.
Meanwhile whisk together the remaining soy sauce, vinegar, sesame oil, cornstarch, red pepper flakes, and sugar until well combined. Set aside.
Add the remaining oil into the skillet or wok.
Add the garlic, ginger and scallions, stirring frequently, and cook until very fragrant, about 50 seconds to 1 minute.
Add the mushrooms, stirring often, and cook until the mushrooms are soft and half of the water is evaporated, about 5 minutes.
Stir in the bell pepper and bok choy, and cook for another 3 minutes.
Add the sugar snap peas, and cook for 1 minute.
Return the tofu cubes to the pan, and poured the sauce over.
Stir until well coated and heated through, 1 minute.
Serve over rice or noodles.
