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Stir-Fry Vegetables with Tofu

Stir-Fry Vegetables with Tofu




4 servings


22 minutes


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  • 2/3 cup vegetable OR chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon Fleischmann's® Corn Starch
  • 1 teaspoon dark sesame oil
  • 2 tablespoons Mazola® Corn Oil
  • 1 tablespoon minced fresh ginger OR 1 teaspoon ground ginger
  • 2 cloves garlic
  • 6 ounces shiitake mushrooms, sliced
  • 1 red bell pepper, seeded and chopped
  • 1/4 pound (4 ounces) snow peas, trimmed
  • 1 can (14 ounces) baby corn, drained (optional)
  • 15 ounces firm tofu, drained and cut into 1/2-inch cubes
  • Hot cooked rice



  1. Stir vegetable broth, soy sauce, sugar, corn starch and sesame oil in a small bowl; set aside.
  2. Heat oil in wok or large skillet over medium-high heat. Add garlic and ginger; stirring constantly, cook 30 seconds. Add mushrooms and stir fry 2 minutes. Add red bell pepper and snow peas; stir fry 2 minutes.
  3. Stir soy sauce mixture until blended then pour into wok. Stirring constantly, bring to boil and boil 1 minute. Add tofu and simmer 1 minute longer, stirring gently. Serve with rice.


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