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    You are in: Home / Recipes / Spicy Tofu and Vegetable Stir-fry Recipe
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    Spicy Tofu and Vegetable Stir-fry

    Spicy Tofu and Vegetable Stir-fry. Photo by magpie diner

    1/3 Photos of Spicy Tofu and Vegetable Stir-fry

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    ellie_'s Note:

    Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 tablespoons corn oil
    • 1 (1 lb) package firm tofu, cut into 1 inch cubes
    • 1/2 cup cornstarch
    • 1 bunch green onion, sliced
    • 1 cup snow peas, trimed and sliced
    • 1/2 lb mushroom, sliced
    • 2 carrots, peeled and sliced
    • 12 large shrimp (optional)
    • 1 poblano pepper, sliced
    • 1/4 cup rice vinegar
    • 1/4 cup sweet and sour sauce
    • 1 dash hot sauce (I use Frank's, or more to taste)

    Directions:

    1. 1
      Put cornstarch in pie pan.
    2. 2
      Add tofu and coat on all sides.
    3. 3
      Heat 2 TB oil in pan over medium-high heat.
    4. 4
      Add tofu and cook until brown (be careful it turns very easily).
    5. 5
      Remove and transfer to bowl.
    6. 6
      Add remaining 2 TB oil to pan.
    7. 7
      Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
    8. 8
      Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
    9. 9
      Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
    10. 10
      Add sauce mixture and tofu to pan and cook 5 minutes longer.

    Ratings & Reviews:

    • on November 06, 2010

      45

      I really like this method of frying up tofu, the corn starch makes a nice coating providing you give it enough time to cook (not too high heat....and if you cook in a few batches, be sure to wipe out the pan in between). My 3 yr old enjoys it cooked like this, crispier the better. So other than the time it took to fry up to tofu, this is a very quick and easy recipe. I used Sweet and Sour Sauce for the sweet & sour sauce. The only thing I might do differently next time is half the amount of rice vinegar because combined with the S&S sauce it was a bit heavy on the vinegar side for me, but still good. I left out the poblano peppers and shrimp, and used broccoli, carrots & mushrooms for the veg. Thanks Ellie! Veg^n Swap Nov10.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2003

      55

      This was simple and easy to make. I left out the shrimp(don't eat it), and at the last minute discovered I didn't have any sweet and sour sauce. So I found some lemon pepper marinade and added some brown sugar to sweeten it up a bit. It came out great! I will go out and buy some s&s sauce for the next time. Thanks ellie!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2008

      Yum! 1/2 cup cornstarch is quite a bit. Next time I will wrap with paper towels to dry the tofu then lightly dust with the cornstarch. It seemed to soak up a lot of cornstarch and ended up being a thicker gelatin coating. But we enjoyed it no matter. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Tofu and Vegetable Stir-fry

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 257.1
     
    Calories from Fat 93
    36%
    Total Fat 10.3 g
    15%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 105.2 mg
    4%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 5.0 g
    20%
    Sugars 8.1 g
    32%
    Protein 13.2 g
    26%

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