Stir-Fried Chili-Garlic Tofu with Vegetables
Stir-Fried Chili-Garlic Tofu with Vegetables

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 30 minutes
  • Cook: 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 362kcal (18%)
  • 838mg (35%) Sodium
  • 34g Carbs
  • 7g Fiber
  • 18g (28%) Fat
  • 3g (14%) Saturated Fat
  • 11g Sugars
  • 25g Protein
  • 874mg (87%) Calcium
  • 5mg (29%) Iron
362kcal (18%)838mg (35%)34g7g18g (28%)11g25g3g (14%)

Tofu has never been tastier!

Ingredients:

  • 1 16-ounce package firm tofu
  • 2 tablespoons toasted sesame oil, divided
  • 6 scallions, trimmed and thinly-sliced
  • 6 clove garlic, minced
  • 2 fresh chili peppers, stemmed, seeded and chopped
  • 3 tablespoon soy sauce, divided
  • 4 cup bok choy, sliced
  • 1 (15-ounce) can baby corn, drained
  • 1 sweet red pepper, cored, seeded and sliced
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Directions:

Directions

1. Put the tofu between two cutting boards; tip boards over the sink edge and drain liquid for 30 minutes. Cut into small cubes.

2. In a wok over high heat, sizzle the tofu in 1 1/2 tablespoons of hot oil for 5 minutes. Add the next three ingredients; stir-fry for 2 minutes. Stir in 1 tablespoon of soy sauce. Remove from the wok. Keep warm.

3. Heat remaining oil in the wok. Stir-fry remaining vegetables until crisp-tender. Stir in the remaining soy sauce. Serve the vegetables topped with tofu mixture. Pass extra soy sauce.

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