Vegetable And Tofu Stir-Fry
This stir fry vegetables and eggs recipe was created by serendipity.
Recipe Summary Vegetable And Tofu Stir-Fry
This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.Ingredients | Diabetic Stir Fry Vegetables Recipe1 tablespoon vegetable oil½ medium onion, sliced2 cloves garlic, finely chopped1 tablespoon fresh ginger root, finely chopped1 (16 ounce) package tofu, drained and cut into cubes½ cup water4 tablespoons rice wine vinegar2 tablespoons honey2 tablespoons soy sauce2 teaspoons cornstarch dissolved in2 tablespoons water1 carrot, peeled and sliced1 green bell pepper, seeded and cut into strips1 cup baby corn, drained and cut into pieces1 small head bok choy, chopped2 cups fresh mushrooms, chopped1 ¼ cups bean sprouts1 cup bamboo shoots, drained and chopped½ teaspoon crushed red pepper2 medium green onions, thinly sliced diagonallyDirectionsIn a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brownStir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.Info | Diabetic Stir Fry Vegetables Recipeprep: 30 mins cook: 15 mins total: 45 mins Servings: 4 Yield: 2 servings
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