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Vegetable Stir Fry
5 from 7 votes

Vegetable Stir Fry

Rika
This Asian vegetarian stir fry dish is so easy to make and is loaded with flavor. The vegetables and tofu are cooked in a wok and sauteed with a lightly sweet and savory sauce.
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine Chinese
Servings 4
Calories 160 kcal

Ingredients
 

Tofu and Marinade:

  • 1 pound extra firm tofu
  • 1 tablespoon regular soy sauce
  • 1 teaspoon light brown sugar

Asian Stir Fry Sauce:

  • 1 tablespoon regular soy sauce
  • 1 tablespoon hoisin sauce
  • ½ teaspoon light brown sugar

Vegetables:

  • 1 large red bell pepper, (cut into strips)
  • cup shredded carrots
  • 4 baby bok choy , (slice off the bottom 12 to 1 inch (1.3 to 2.5 cm) just above where the base of the leaves connect an quartered lengthwise)
  • 1 cup fresh snow peas

Other Ingredients:

  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon minced garlic
  • 1 tsp freshly grated ginger
  • 1 tablespoon Shao Xing Wine, (or use dry sherry)
  • salt and pepper, (to taste)

Instructions
 

Preparation:

  • Drain the Tofu:
    Place the tofu block on the paper towels and put another layer on top of the tofu. Place a Weight (such as a cutting board or heavy pan) on the Tofu. Let the tofu sit for at least 30 minutes.
  • Marinate the Tofu:
    Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into ¾-inch squares. Transfer to a large mixing bowl, add soy sauce, light brown sugar and toss to coat. Set aside.
  • Make the Asian Stir Fry Sauce:
    Combine soy sauce, hoisin sauce, and light brown sugar in a small mixing bowl. Set aside.

Stir Fry:

  • Preheat the wok over high heat (do not let it overheat), turn down the heat to medium-high heat and add 1 tablespoon of oil. Carefully swirl it to coat the bottom and sides. 
  • Add the aromatic ingredients of garlic and ginger.  Give it a quick stir for about 10 seconds. Do not let them burn.
  • Add carrots and red bell pepper and cook further. Keep stirring for about 2 minutes.
  • Add bok choy, snow peas and cook for about 1 additional minute. Sprinkle in a small amount of salt and pepper.
  • Add tofu continue to cook while stirring for about 2 minutes.
  • Add homemade stir fry and Shaoxing wine to the wok and cook for 2 more minutes, or until the vegetables are tender and tofu pieces are fully coated with the sauce. Season with salt and pepper if needed.
  • Remove from the heat, serve with rice and enjoy!

Notes

  • If the sauce is too thin, feel free to add a corn starch mixture (½ tablespoon of corn starch + ½ tablespoon of water) to the dish and stir fry until the sauce is thicken.
  • Recommended: Trader Joe's Organic High Protein Tofu.  You’ll find it in refrigerated case, around $2.49 per package (16 oz).

Nutrition

Calories: 160kcalCarbohydrates: 14gProtein: 12gFat: 6gSaturated Fat: 3gCholesterol: 1mgSodium: 723mgPotassium: 340mgFiber: 3gSugar: 8gVitamin A: 8008IUVitamin C: 105mgCalcium: 177mgIron: 3mg
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