Szechuan Vegetable and Tofu Stir-Fry

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.

  • 4Servings


  • 2 tsp. peanut oil
  • 1 small onion, cut in half, then thinly sliced
  • 1/4 cup red bell pepper strips
  • 1/2 cup vegetable broth
  • 1/2 cup fresh or frozen broccoli florets
  • 1/2 cup baby carrots
  • 2 scallions (white and light green parts), slivered
  • 2 Tbs. grated fresh ginger
  • 1 tsp. red pepper flakes, or to taste
  • 1/2 tsp. honey
  • 2 1/2 Tbs. hoisin sauce
  • 1 lb. firm or baked tofu, well drained and cut into strips


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.

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
  • Carbohydrate Content: 8 g
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 9 g
  • Sodium Content: 82 mg