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Vegetable Stir Fry

Vegetable Stir Fry

Author: Rika
160kcal
5 from 7 votes
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Prep 15 minutes
Cook 10 minutes
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.
Servings 4
Course Main Dish
Cuisine Chinese

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)
  • ⅓ cup shredded carrots
  • 4 baby bok choy (slice off the bottom 1⁄2 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)

Method

Preparation:
  1. 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.
  2. 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.
  3. Make the Asian Stir Fry Sauce:
    Combine soy sauce, hoisin sauce, and light brown sugar in a small mixing bowl. Set aside.
Stir Fry:
  1. 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. 
  2. Add the aromatic ingredients of garlic and ginger.  Give it a quick stir for about 10 seconds. Do not let them burn.
  3. Add carrots and red bell pepper and cook further. Keep stirring for about 2 minutes.
  4. Add bok choy, snow peas and cook for about 1 additional minute. Sprinkle in a small amount of salt and pepper.
  5. Add tofu continue to cook while stirring for about 2 minutes.
  6. 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.
  7. Remove from the heat, serve with rice and enjoy!

Nutrition

Calories160kcalCarbohydrates14gProtein12gFat6gSaturated Fat3gCholesterol1mgSodium723mgPotassium340mgFiber3gSugar8gVitamin A8008IUVitamin C105mgCalcium177mgIron3mg

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).

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