Szechuan Vegetable and Tofu Stir-Fry Recipe | Vegetarian Times Skip to main content

Szechuan Vegetable and Tofu Stir-Fry

30 minutes or fewer
 
A stir-fry is everything you want a weeknight meal to be: fast, filling and fabulous. To ensure success, maintain a fairly high flame and keep the ingredients moving almost constantly in the pan. Serve over rice or noodles.

Ingredients: 

Ingredients: 

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2 tsp. peanut oil
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1 small onion, cut in half, then thinly sliced
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¼ cup red bell pepper strips
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½ cup vegetable broth
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½ cup fresh or frozen broccoli florets
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½ cup baby carrots
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2 scallions (white and light green parts), slivered
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2 Tbs. grated fresh ginger
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1 tsp. red pepper flakes, or to taste
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½ tsp. honey
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2 ½ Tbs. hoisin sauce
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1 lb. firm or baked tofu, well drained and cut into strips

Instructions: 

  1. In wok or large, heavy skillet, heat oil over medium-high heat. Add onion and bell pepper and stir-fry 1 minute. Add broth and bring to a boil. Add broccoli, carrots and scallions and stir-fry 2 minutes. Add ginger, red pepper flakes and honey; cover and cook until vegetables are crisp-tender, about 2 minutes.
  2. Meanwhile, in small bowl, mix hoisin sauce and 2 1/2 Tbs. water until well blended. Add to stir-fry and mix gently, then add tofu strips and toss gently. Cook, stirring occasionally, just until heated through. Serve right away.

Nutrition Information: 

Calories: 
122
Protein: 
9 g
Total Fat: 
6 g
Saturated Fat: 
g
Carbohydrates: 
8 g
Cholesterol: 
mg
Sodium: 
82 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
Serves 4