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Vegetable and Tofu Stir-fry


Vegetable and Tofu Stir-fry Recipe

Ingredients:
  • 1 tablespoon vegetable oil
  • 1/2 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger root, finely chopped
  • 1 (16 ounce) package tofu, drained and cut into cubes
  •  
  • 1/2 cup water
  • 4 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch dissolved in
  • 2 tablespoons water
  •  
  • 1 carrot, peeled and sliced
  • 1 green bell pepper, seeded and cut into strips
  • 1 cup baby corn, drained and cut into pieces
  • 1 small head bok choy, chopped
  • 2 cups fresh mushrooms, chopped
  • 1 1/4 cups bean sprouts
  • 1 cup bamboo shoots, drained and chopped
  • 1/2 teaspoon crushed red pepper
  • 2 medium green onions, thinly sliced diagonally
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 215
Total Fat 9.4g
Saturated Fat 1.4g
Cholesterol 0mg
Sodium 507mg
Total Carbohydrate 24g
Dietary Fiber 6.2g
Sugars 15.4g
Protein 13.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

35.7320161661


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