Vegetable Stir Fry

Asian, Dinner

Vegetable Stir Fry
vegetable stir fry in skillet
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Course: Dinner, Lunch
Cuisine: Asian
Keyword: Healthy, Tofu, Vegetables, Vegetarian
Servings: 6 servings
Calories: 161kcal
Author: Chef Bill Collins

Ingredients

  • 2-3 tbsp vegetable oil
  • 1 lb firm or extra firm tofu, cut into cubes (any size you’d like, but 3⁄4” works well)
  • 2 tbsp minced garlic
  • 2 tbsp minced fresh ginger
  • vegetables*
  • ½ cup sliced scallions
  • ¼ cup chopped peanuts

Sauce

  • ¼ cup soy sauce or tamari
  • ¼ cup water
  • 2 tbsp fish sauce (available in Asian and/or gourmet shops) 2+ tablespoons agave, sugar, or honey
  • 1-2 tsp sesame oil
  • 1-2 tsp Bragg's Liquid Aminos (optional)

*Vegetable suggestions (any combination that you like):

  • carrots
  • Celery
  • Onions
  • Red and/or green pepper
  • Broccoli
  • Eggplant
  • Zucchini
  • Squash
  • Pea pods or fresh or frozen peas

Instructions

  • Combine sauce ingredients and set aside.
  • Heat a large skillet or wok, over a medium-high heat. When it’s hot, add 2 tablespoons of oil, and add in the tofu. Cook until it’s starting to get a bit golden colored on the sides. Remove from pan
  • Add a tablespoon of oil to the pan, and then the densest, thickest vegetables first, as they take the longest, such as carrots and celery, then add onions and peppers, etc.
  • Once you have a couple of vegetables in the pan, add the garlic and ginger. Sauté for 10 seconds.
  • Add the remaining vegetables in order of thickness, with some splashes sauce to keep the vegetables moist. If needed, cover the pan occasionally, to speed the cooking a bit.
  • When the vegetables are cooked almost through to your liking, add the remaining sauce, and cooked tofu. Cover, and let it finish cooking, for approximately one minute.
  • Add the scallions and peanuts, and serve immediately.

Notes

Serve over rice
Makes four-six servings
Nutrition Facts
Vegetable Stir Fry
Amount per Serving
Calories
161
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Sodium
 
1018
mg
44
%
Potassium
 
126
mg
4
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
10
g
20
%
Vitamin A
 
84
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
117
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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