Stir-Fried Tofu and Vegetables


Stir-Fried Tofu and Vegetables Photo
Stir-Fried Tofu and Vegetables

YIELD Makes 4 servings


1 cup vegetable oil
1/2 pound firm tofu cakes, drained and cut into 1/4-inch-thick slices
1 medium yellow onion, cut into wedges
1 medium zucchini (1/2 pound), cut crosswise into 1-inch-thick slices
1 medium yellow squash (7 ounces), cut into chunks
8 button mushrooms, cut into thick slices
1 small red bell pepper, cut into strips
4 ounces fresh snow peas, trimmed
1/4 cup water
1 tablespoon soy sauce
1 tablespoon tomato paste
1/4 teaspoon salt
1/8 teaspoon black pepper


  1. Heat oil in wok over medium-high heat about 4 minutes or until hot. Add tofu and fry about 3 minutes per side or until golden brown, turning once. Remove tofu with slotted spatula to baking sheet lined with paper towels; drain. Drain oil from wok, reserving 2 tablespoons.
  2. Return reserved oil to wok. Heat over medium heat 30 seconds or until hot. Add onion and stir-fry 1 minute. Add zucchini, yellow squash and mushrooms; stir-fry 7 to 8 minutes or until zucchini and yellow squash are crisp-tender.
  3. Add bell pepper, snow peas and water. Stir-fry 2 to 3 minutes or until crisp-tender. Stir in soy sauce, tomato paste, salt and black pepper until well mixed. Add fried tofu; stir-fry until heated through and coated with sauce. Transfer to serving platter. Serve immediately.
This recipe appears in: Asian
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