How to Make a Vegetarian Tofu and Vegetable Stir-Fry

Make stir-fry with tofu.

The success of any stir-fry always is the sauce. This is especially true with tofu stir-fry, since tofu has very little flavor. Basically, tofu absorbs the flavors around it, so if you have a good sauce and seasonings, the stir-fry will be very flavorful.

Things You'll Need

• Stir-fry:
• 4 tablespoons peanut oil
• 1/2 pound firm tofu cut into small cubes
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 head broccoli, cut into florets
• 1/3 cup water
• 1 onion, sliced into bite-size pieces
• 1/2 cup sliced green onions (white and light green parts cut into 2-inch pieces)
• 2 carrots, julienne cut
• 1 red bell pepper cut into strips
• 5 stalks bok choy (stalks sliced and leafs sliced larger)
• Sauce:
• 1/3 cup soy sauce
• 1/4 cup vegetable broth
• 1/4 cup dry white wine
• 4 teaspoons sugar
• 2 teaspoons sesame oil
• 1/8 teaspoon white pepper
• 2 tablespoons peanut oil
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon cornstarch
• 1/4 cup vegetable broth
• Wok
• 2 bowls

Instructions

1. Combine the soy sauce, white wine, sugar, sesame oil and white pepper in a bowl. Set aside. In another bowl, dissolve the cornstarch in the vegetable broth. Set aside. You will need these two bowls when you make the sauce.

2. Place a tablespoon of the peanut oil in a wok and heat. When hot, add the garlic and ginger and stir-fry for 15 seconds. Add the tofu and soy sauce and stir-fry for about two to three minutes until the tofu is golden brown. Set aside.

3. Place the other tablespoon of peanut oil in the wok, add the broccoli and stir-fry for about two minutes. Add the water and bring to a boil. Reduce the heat and simmer for three minutes with the top on. This will steam the broccoli and partially cook it. Remove the water and add another tablespoon of the peanut oil and the onion, green onion, carrots, red bell pepper and the stalk part of the bok choy, and stir-fry for three minutes. Return the tofu to the wok along with the leafy part of the bok choy and stir-fry for an additional two minutes.

4. Push the vegetables up to the side of the wok so that you create a well in the bottom of the wok. You will need this room to make the sauce. Add a tablespoon of peanut oil and place the garlic and ginger in the bottom of the wok and stir for about 15 seconds. Add the soy sauce mixture that you had set aside and stir. Bring to a boil and reduce the heat to medium and cook for about a minute. Add the cornstarch solution. Stir until the sauce boils and thickens. When it has thickened, bring the vegetables off the side of the wok and into the sauce to coat the vegetables and tofu. Stir-fry for one additional minute. Serve hot.