Vegetable-Tofu Stir-Fry Photo
Vegetable-Tofu Stir-Fry

YIELD Makes 4 servings


1/3 cup water
4 teaspoons reduced-sodium soy sauce
1 tablespoon rice wine or dry white wine
2 teaspoons cornstarch
1‑1/2 teaspoons sugar
1/4 teaspoon chicken bouillon granules
1 package (10-1/2 ounces) extra-firm tofu, drained
3 teaspoons vegetable oil, divided
3 cups sliced fresh mushrooms
1 cup sliced leek
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cups diagonally sliced carrots
3 cups torn stemmed spinach
4 cups hot cooked rice


  1. Combine water, soy sauce, rice wine, cornstarch, sugar and bouillon granules in small bowl. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles.
  2. Spray wok or large skillet with nonstick cooking spray; heat over medium-high heat. Add 1 teaspoon oil. Add mushrooms, leek, garlic and ginger. Stir-fry 2 to 3 minutes or until vegetables are tender. Remove from wok.
  3. Add remaining 2 teaspoons oil to wok; add carrots. Stir-fry 5 to 6 minutes or until crisp-tender. Add cornstarch mixture; stir-fry about 1 minute or until mixture boils and thickens. Stir in mushroom mixture, tofu and spinach. Cover; cook about 1 minute or until heated through. Serve over rice.
This recipe appears in: Asian
Fiber 7 g
Carbohydrate 78 g
Saturated Fat 1 g
Calories 487
Total Fat 11 g
Calories from Fat 20 %
Protein 21 g
Sodium 308 mg
Meat 1/2
Vegetable 3
Starch 4
Fat 2
You Might Also Like
Turkey and Bean Tostadas

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Caramelized Lemongrass Chicken

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.

search recipes
Don't Miss