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Veggie and Tofu Stir-Fry

Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant but are the results from your own wok.
4 Servings - 49 min -
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Servings:4  | Calories:194 | Total Fat:10g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 1g
5 %
Total Carb 17g
6 %
Fiber 3g
12 %
Sugars 5g
Cholesterol 0mg
0 %
Sodium 595mg
25 %
Protein 11g
22 %
38% Tofu
37% Others combined
16% Canola oil
7% Carrots
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (14 ounce) package water-packed extra-firm tofu, drained
1 tablespoon canola oil, divided
1/4 teaspoon black pepper
3 1/2 teaspoons cornstarch, divided
3 large green onions, cut into 1 inch pieces
3 garlic cloves, sliced
1 tablespoon julienne-cut ginger
4 small baby bok choy, quartered lengthwise
2 large carrots, peeled and julienne-cut
1 cup snow peas, trimmed
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1/4 cup organic vegetable broth
2 tablespoons lower-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil

Directions : View recipe directions on
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