Tested till perfect Tofu Vegetable Stir-Fry

Tofu Vegetable Stir-Fry

Only $2.06 per serving!

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2007

Recipe4 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 servings


  • 1/4 cup 1/4cupsodium-reduced soy sauce
  • 1 tbsp 1tbsprice vinegar
  • 1 tbsp 1tbsphoisin sauce
  • 2 tsp 2tspcornstarch
  • 1 pkg 1pkgextra-firm tofu
  • 2 tbsp 2tbspvegetable oil
  • 3 3garlic clovegarlic cloves, minced
  • 1 tbsp 1tbspgingerroot, minced
  • 1 pinch 1pinchhot pepper flakes
  • 2 2carrotcarrots, thinly sliced on the diagonal
  • 1-1/2 cups 1-1/2cupssliced & stemmed shiitake mushroom capshiitake mushroom caps
  • 1 cup 1cupsnow peasnow peas, trimmed and cut diagonally in half
  • 2 2green oniongreen onions, thinly sliced
  • 2 tsp 2tspsesame oil
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In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.

Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 6 minutes. Transfer to plate.

Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.

Add carrots and mushrooms; stir-fry for 1 minute. Add 1 tbsp (15 mL) water; cover and steam until carrots are tender, about 3 minutes.

Add snow peas, tofu and soy sauce mixture; bring to boil and boil, stirring, until thickened and vegetables are tender, about 1 minute. Stir in green onions and sesame oil.

Nutritional Information Per serving: about

cal 221 pro 12g total fat 15g sat. fat 2g
carb 13g fibre 3g chol 0mg sodium 635mg

% RDI:

calcium 14 iron 20 vit A 66 vit C 18
folate 21
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