Tofu-Vegetable Stir-Fry
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 yellow bell pepper, cored, seeded, and julienned
- 1⁄2 cup thinly sliced red onion
- 1 cup half-moon sliced yellow squash
- 1 cup small broccoli floret
- 2 portobella mushrooms, cut into chunks
- 1 (12 ounce) package extra firm tofu, cut into large chunks
- 1 garlic clove, minced
- 1⁄2 cup teriyaki sauce
- 2 cups sliced baby bok choy
- 1 cup fresh mung bean sprouts
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon kosher salt
- 1⁄2 cup snow peas
- 2 tablespoons sesame oil
directions
- In a wok or large skillet, heat olive oil over high heat, until almost smoking.
- Add the bell pepper and onion, stirring constantly.
- While continuing to stir, add successively the squash, broccoli, mushrooms, tofu, garlic, and teriyaki sauce.
- Cook for 2 minutes, stirring constantly.
- Add the baby bok choy, bean sprouts, salt and pepper.
- Cook, stirring until crisp-tender, about 2 minutes more.
- Stir in snow peas and sesame oil.
- Remove from heat and serve over rice or noodles.
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RECIPE SUBMITTED BY
I've been a strict vegetarian for almost a year, and I'm constantly looking for new ideas for vegetarian/vegan meals and desserts. I'm not technically a vegan, but I don't drink milk or eat eggs due to stomach issues. I typically stay away from dairy-and/or-egg-based foods, but if a recipe contains one or both of them, but it isn't the main focus, then I'll eat it.
I'm also allergic to hot peppers (like jalapenos, habaneros, and chipotles), and am generally sensitive to spiciness, so I'm always looking for recipes with flavor, but without the spice.