ShoppingLifestyle / Recipes / Vegetables & Beans / Tofu and Vegetable Stir-Fry

Tofu and Vegetable Stir-Fry

Category: Vegetables & Beans
Servings: 4
Prep + Cooking Time: 55 Minutes

Ingredients: (Conversion Chart)

  • 1 cup jasmine rice
  • 4 teaspoons vegetable oil
  • 1 package firm tofu, patted dry and cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 8 ounces broccoli flowerets
  • 1 red pepper, cut into -inch pieces
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 clove garlic, crushed
  • 10 ounces shredded carrots
  • 3 tablespoons fresh lime juice


  1. Prepare jasmine rice as label directs; keep warm.
  2. Meanwhile, in nonstick skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot. Add tofu and 1 tablespoon soy sauce, and cook 5 minutes or until heated through and golden, gently stirring frequently. Transfer tofu to plate; set aside.
  3. In same skillet, heat remaining 2 teaspoons vegetable oil. Add broccoli and red pepper, and cook, covered, about 6 minutes or until vegetables are tender-crisp, stirring occasionally.
  4. In a bowl, mix 1 cup water with fish sauce, ginger, brown sugar, cornstarch, garlic, and remaining 1 tablespoon soy sauce. Return tofu to skillet and add carrots. Stir in soy-sauce mixture and add to skillet; heat to boiling. Boil 1 minute, gently stirring. Stir in lime juice. Serve over rice.

Nutrition Info:

425 calories (19g protein, 61g carbohydrate, 11g fat, 1011mg sodium) per serving

Copyright All rights reserved.
All content appearing on including but not limited to photographs and text, is protected by copyright.
No material may be copied or reproduced without written permission from the copyright holder.