Stir Fred Tofu And Vegetables

Russ Myers


Tofu is high in protein, making this an ideal substitution for beef, poultry or seafood.

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4 servings


15 Min


15 Min




1/2 lb Firm tofu
1 med Yellow onion
1 C Vegetable oil
1 med Zucchini (cut into 1 inch pieces)
1 med Yellow squash (cut into 1 inch pieces)
1/2 C Sliced mushrooms
1 sm Red bell pepper (cut into 1/4 inch strips
6 oz Frozen snow peas (thawed)
1/4 C Water
2 Tbs Soy sauce
2 Tbs Tomato paste*
1/4 tsp Salt
1/8 tsp Black pepper

Directions Step-By-Step

Drain tofu on paper towels. Cut crosswise into ΒΌ inch tick slices. Set aside.Cut onion into 8 wedges. Set aside.Heat the wok over medium high heat about 5 minutes or until hot. Add tofu and fry about 8 minutes per side or until golden brown, turning once. Remove tofu with slotted spatula to a baking sheet lined with paper towels; drain. Drain all but 2 tablespoons of oil from the wok.Add onion to the wok and stir fry 1 minute. Add zucchini, squash, and mushrooms; stir fry 6 to 7 minutes until zucchini and squash are crisp tender, stirring occasionally.Add red pepper, snow peas, and water to the wok. Stir fry 2 to 3 minutes or until crisp tender. Stir in soy sauce, tomato paste, salt, and black pepper until well mixed. Add tofu; stir fry until heated through and coated with sauce.Transfer to a serving dish.*Remaining tomato paste may be transferred to a small resealable plastic food storage bag and frozen.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom