Tofu and Veggie Stir Fry

A delicious meal in minutes, packed with fresh taste and healthful ingredients.
Serves 4.

SODIUM CONTENT: 53.6 mg per serving


2 T. peanut oil
1 T. sesame oil
4 c. broccoli florets (1 bunch broccoli, washed and trimmed)
2 c. chopped bok choy (1 small head)
1 1/2 c. sliced carrot (3 medium carrots)
1 c. fresh pea pods (1 handful, trimmed)
3 sliced scallions (green and white portions)
1 T. minced garlic (3 cloves)
1 T. minced fresh ginger (1-inch piece, peeled)
2 t. Bragg Liquid Aminos
1 t. ground white pepper
2 T. water
1 16-oz. pkg. extra firm tofu, drained and pressed gently between towels to remove as much liquid as possible, then cut into approx. 1-inch cubes
4 c. cooked rice (your choice)


Heat oils in a wok over medium-high. Add vegetables and seasonings and stir fry 2-3 minutes. Add water and tofu and stir fry another 3 minutes. Remove from heat, spoon over cooked rice and serve immediately.

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