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

    Vegetable and Tofu Stir-Fry. Photo by breezermom

    1/3 Photos of Vegetable and Tofu Stir-Fry

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sydney Mike's Note:

    For my vegetarian & tofu-loving friends, here's a recipe from the Better Homes and Gardens' Fresh and Simple Vegetable Dinners cookbook(let)!

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    Units: US | Metric


    1. 1
      Prepare rice according to package directions, then set aside, but keep warm.
    2. 2
      For sauce, in a small bowl stir together the broth, dry sherry, cornstarch, soy sauce, sugar, ginger & the optional red pepper (if desired), then set aside.
    3. 3
      Spray a cold wok or large skillet with nonstick cooking spray, then preheat over medium-high heat.
    4. 4
      Stir-fry carrots & garlic for 2 minutes.
    5. 5
      Add broccoli & stir-fry 3-4 minutes more, or until vegetables are crisp-tender, then push vegetables away from center of wok or skillet.
    6. 6
      Stir sauce, then add to center of wok or skillet, & cook, stirring, until thickened & bubbly.
    7. 7
      Add tofu & stir everything together to coat with sauce.
    8. 8
      Cook & stir for 1 minute more.
    9. 9
      To serve, spoon vegetable mixture over rice.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on June 27, 2011


      I had some shitake mushrooms, so I added some of those in. I didn't have any quick cooking brown rice, so used regular. I cooked it for an hour, but it was still a bit that is why there is no rice in the photo. But I didn't want to overcook the veggies, and they turned out wonderfully colorful and crisp. Like the other reviewers, I would increase the sauce, but I like lots of sauce, especially if I had the rice too. All the flavors come together nicely, and this was a nice weeknight dinner. Made for PRMR.

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    • on December 03, 2008


      I really enjoyed this quick vegetarian dinner. I used Uncle Ben's Converted Brown Rice and doubled the tofu so as to use up the whole package. I wish there had been more sauce and will douple the quantity next time. It may have been too little because the extra tofu absorbed it and so not because of the recipe as it's written. Made for Every Day is a Holiday Tag

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    • on December 01, 2008


      This was very good! I have made this twice and the only change I made was to double the sauce as we love it. Thanks for a great recipe, Captain!

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    Nutritional Facts for Vegetable and Tofu Stir-Fry

    Serving Size: 1 (152 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 87.6
    Calories from Fat 18
    Total Fat 2.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 176.2 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 1.3 g
    Sugars 3.0 g
    Protein 5.7 g

    The following items or measurements are not included:

    quick-cooking brown rice

    vegetable broth

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