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Vegetable Tofu Stir Fry

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  Dry sherry 2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)
  Cornstarch 2 Teaspoon
  Soy sauce 1 Tablespoon
  Granulated sugar 1 Teaspoon
  Salt 1 Teaspoon
  Ginger root 1⁄2 Teaspoon, grated
  Ginger root 1⁄2 Teaspoon, grated and pared
  Vegetable oil 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Tofu 1 Pound, cut into 1/2-inch cubes (Soybean Curd)
  Carrots 1 Cup (16 tbs), diagonally sliced and blanched
  Carrots 1 Cup (16 tbs), blanched
  Zucchini 1 Cup (16 tbs), sliced
  Zucchini 1 Cup (16 tbs), diagonally sliced
  Mushrooms 1 Cup (16 tbs), diced
  Chinese pea pods 1 Cup (16 tbs), stem ends and strings removed
  Scallions 1⁄2 Cup (8 tbs), sliced

1) Combine together the sherry and cornstarch in a small bowl. Stir well to dissolve.
2) Add the sugar, salt, soy sauce and ginger root. Stir well and set aside.
3) Heat the oil in a wok or 12-inch non-stick skillet.
4) Add the tofu and cook, quickly stirring, for about 2 to 3 minutes.
5) Take the tofu out of the skillet and set aside.
6) To the skillets, add the carrots, Stir-fry for about 3 minutes.
7) Add all the remaining vegetables and continue to stir fry till the vegetables are soft-crisp. This takes about 4 to 5 addition minutes of cooking.
8) Add the sherry mixture and stir well. Continue to cook and stir till the mixture has thickened.
9) Put the tofu back in the skillet and cook till the tofu has thoroughly heated (2 to 3 minutes).

10) Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 3.9 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 772 Calories from Fat 303

% Daily Value*

Total Fat 34 g52.5%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3293 mg137.2%

Total Carbohydrates 86 g28.7%

Dietary Fiber 13 g52%

Sugars 30.5 g

Protein 37 g73.8%

Vitamin A 875.8% Vitamin C 115.8%

Calcium 30.8% Iron 38.9%

*Based on a 2000 Calorie diet

Vegetable Tofu Stir Fry Recipe