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Veggie and Tofu Stir-Fry

Skill Level: Intermediate

20 min Prep
50 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 434
Protein 25.6g
Total Carbohydrates 38.2g
Dietary Fiber 8.1g
Net Carbohydrates 30.1g
Sugar 15.6g
Total Fat 20.3g
Saturated Fat 2.4g
Trans Fat 0.2g
Cholesterol 0.5mg
Sodium 1124.2mg
SmartPoints® 7.0


  • 14 ounces extra firm tofu, Drained and cut into 1/2 inch squares
  • 1 Tablespoon vegetable or canola oil, divided
  • 1/4 teaspoon ground black pepper
  • 3 1/2 teaspoons corn starch, divided
  • 6 Tablespoons green onion (scallion), cut into 1-inch pieces
  • 2 teaspoons minced garlic
  • 1 Tablespoon fresh ginger, julienne cut
  • 4 cups baby bok choy, quartered lengthwise
  • 1 cup frozen carrots, peeled and julienne-cut
  • 1 cup snow peas, trimmed
  • 2 Tablespoons Chinese rice wine
  • 1/4 cup water
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons hoisin sauce
  • 1 teaspoon sesame oil


  1. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
  2. Heat a large wok or skillet over high heat. Add half the oil to pan; swirl to coat. Combine tofu, pepper, and half the cornstarch in a medium bowl; toss to coat.
  3. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from the pan with a slotted spoon; place in a medium bowl.
  4. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
  5. Add remaining oil to pan; swirl to coat.
  6. Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add rice wine; cook 30 seconds, stirring constantly. Stir in tofu mixture.
  7. Combine remaining cornstarch, water, and all remaining ingredients in a small bowl, stirring with a whisk.
  8. Add mixture to pan; cook until slightly thickened (about 1 minute).

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: Photo: Johnny Autry; Styling: Cindy Barr