Recipe Image

Stir-Fry Vegetables with Tofu

  • Beginner
  • 4 servings
  • 22 min
Baking Success Or Baking Mess


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


Stir vegetable broth, soy sauce, sugar, corn starch and sesame oil in a small bowl; set aside.

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.

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.

leave a review



Receive delicious and quick recipes, fantastic offers and promotions, straight to your inbox! Sign up for our newsletter today!