Stir-Fry Vegetables with Tofu


Make sure to use a firm tofu for this stir-fry.

-- Serves
SKILL LEVEL 4 servings
2/3 cup vegetable OR chicken broth
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Fleischmann's® Corn Starch
1 teaspoon dark sesame oil
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1 tablespoon minced fresh ginger
OR 1 teaspoon ground ginger
2 cloves garlic
6 ounces shiitake mushrooms, sliced
1 red bell pepper, seeded and chopped
1/4 pound (4 ounces) snow peas, trimmed
1 can (14 ounces) baby corn, drained (optional)
15 ounces firm tofu, drained and cut into 1/2-inch cubes
Hot cooked rice

Stir vegetable broth, soy sauce, sugar, corn starch and sesame oil in a small bowl; set aside.

Heat oil in wok or large skillet over medium-high heat. Add garlic and ginger; stirring constantly, cook 30 seconds. Add mushrooms and stir fry 2 minutes. Add red bell pepper and snow peas; stir fry 2 minutes.

Stir soy sauce mixture until blended then pour into wok. Stirring constantly, bring to boil and boil 1 minute. Add tofu and simmer 1 minute longer, stirring gently. Serve with rice.


Total Time
Cook Time 10 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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