Tofu Vegetable Stir Fry recipe

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Ingredients

6 tablespoons Holland House® Sake Cooking Wine
¼ cup orange juice
1 tablespoon light soy sauce
2 teaspoons toasted sesame oil
1 teaspoon grated or minced fresh ginger
1 teaspoon cornstarch
1 tablespoon chopped cilantro
1 tablespoon toasted sesame seeds
1 (14 ounce) package firm tofu, drained
1 tablespoon cooking oil
1 ½ cups fresh or frozen sugar snap peas
3 medium carrots, thinly sliced
¾ cup thinly sliced onion

Nutrition Info

229.7 calories
carbohydrate: 18.8 g
cholesterol: : -
fat: 11.8 g
fiber: 4.1 g
protein: 11.1 g
saturatedFat: 1.7 g
servingSize: -
sodium: 408.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir together sauce ingredients. Set aside while preparing stir fry.

  2. Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.

  3. Heat a large skillet or wok over medium-high heat. Add oil and tofu, stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.

Recipe Yield

4 servings

Recipe Note

The dipping sauce for our Sake Shrimp Skewers doubles as a sauce in this light and fragrant tofu and vegetable stir fry. Reserve the sesame seeds and cilantro for garnish if desired. Serve as an entrée or side dish.

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