Gingered Vegetable Tofu Stir-Fry

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Loaded with bright green vegetables and bursting with flavor, this stir-fry is like a little taste of springtime. Serve it with brown rice.

  • SERVINGServings

Ingredients

  • 3 tsp. vegetable oil
  • 5 cloves garlic, minced (1 Tbs. plus 2 tsp.)
  • 3 green onions, minced
  • 1 Tbs. minced fresh ginger
  • 4 Tbs. low-sodium vegetable broth
  • 2 Tbs. dry sherry
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. black bean garlic sauce
  • 2 tsp. sugar
  • 1 1/2 tsp. dark sesame oil
  • 1 large head bok choy (about 1 1/2 lb.), stalks cut into 1/2-inch pieces, leaves shredded
  • 8 oz. snow peas
  • 1 cup frozen corn, thawed
  • 10 radishes, trimmed and quartered
  • 8 oz. baked teriyaki tofu, cut into 1/2-inch-cubes

Preparation

1. Heat 1 tsp. oil in large nonstick skillet or wok over medium-high heat. Add garlic, green onions and ginger, and cook 1 minute, stirring often, until fragrant. Add broth, sherry, soy sauce, black bean sauce, sugar and sesame oil. Bring to a simmer, then remove from heat and pour into small bowl.

2. Heat remaining 2 tsp. vegetable oil in same pan over medium-high heat. Add bok choy stalks and cook, stirring, 1 minute. Add snow peas and cook, stirring, 1 minute, or until vegetables are crisp-tender and bright green.

3. Add bok choy leaves and pinch of salt to pan. Cook, tossing gently, until leaves just wilt, 1 to 2 minutes. Add corn, radishes, tofu and sauce, tossing gently until warmed through. Serve immediately.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 187
  • Carbohydrate Content: 17 g
  • Fat Content: 8 g
  • Fiber Content: 4 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 679 mg
  • Sugar Content: 5 g