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Chinese · Main
Tofu with Stir-Fried Vegetables
Firm tofu and a rainbow of vegetables tossed in a hot wok with five-spice, then glazed in a soy and cornstarch sauce. Crisp-tender and ready in minutes once the prep is done.
- YieldServes 4
- Hands-on30 min
- Total34 min
- Difficulty
Ingredients
- 2 tspcanola oil
- 170 gonion, 1 medium, sliced
- 170 gcarrot, 2 medium, thinly sliced on the diagonal
- 3 clovesgarlic, large, minced
- 15 gfresh ginger, 2.5 cm piece, minced
- 225 gbroccoli florets, from 1 large head
- 170 gred bell pepper, 1 medium, seeded and sliced
- 4baby bok choy, sliced
- 70 gsugar snap peas
- 2 tspChinese five-spice powder, gluten-free
- 340 gfirm tofu, diced
- 85 gsoy sprouts
- 2 tbspparsley, minced
- 2 tbspcilantro, minced
- 60 mlgluten-free soy sauce
- 2 tspcornstarch
- 1 tspsesame oil
- 1 tbspsesame seeds
- to tasteblack pepper
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