Chinese Tofu & Vegetable Stir Fry

Chinese Tofu & Vegetable Stir Fry

Feb 9, 2017

So I really wasn’t a huge fan of tofu.  But Anthony & Braden made this recipe as part of the Happy Healthy Cooks program at Braden’s school last week and our super-picky little eater LOVED it.  So we’ve adopted this one as a family favorite especially since Anthony and I are trying to do a mostly vegan/vegetarian meal plan right now and this fits right in.  Plus if you make a bunch of rice, big batch of tofu and just toss it together with steamed veggies and sauce – its quick and easy for lunches or dinners throughout the week!  That’s #winning in my book.  I think this method for cooking tofu made me a fan!

 

Honey-Ginger-Tofu-Veggie-Stir-Fry-53-Square

 

INGREDIENTS:

2 T. olive oil, divided

3 T. soy sauce, divided

14 oz extra firm or firm tofu

1 onion, sliced

2 cloves garlic, chopped or minced

1 T. grated or finely chopped ginger

2-4 cups snow peas cut it half (or your favorite veggies)

4 cups chopped bok choy, torn (or nappa cabbage)

1 cup frozen shelled edamame (or frozen mixed vegetables)

2 cups mung bean sprouts

Cooked brown rice

 

DIRECTIONS:

1. Drain tofu and slice into 1/2 inch rectangular slices.

2. Place slices on one side of a dish towel; fold over and press dry.

3. While tofu dries, chop vegetables.

4. Stack slices of tofu and cut into small cubes (1/2 -3/4 inch thick)

5. Brown tofu in 3 batches in the wok with 1 T. oil – over high heat until lightly browned (about 5-6 minutes).

6. Add some soy sauce to the tofu; set aside.

7. Heat remaining oil; add onions.  Cook for 3-4 minutes.

8. Add garlic and ginger and sauce one minute.

9. Add 2 T. soy sauce and all remaining vegetables and cook over medium high heat, until vegetables are tender-crisp.

10. Stir in cooked tofu and serve over brown rice.

 

Want more help with nutrition or fitness?  Complete this form and we can connect with you!

 

Fill out my online form.

468 ad