Vegetable and Tofu Stir-fry Recipe

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Vegetable and Tofu Stir-fry
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  1. In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
  2. Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
  3. In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.42 Kcal (1417 kJ)
Calories from fat 94.32 Kcal
% Daily Value*
Total Fat 10.48g 16%
Sodium 1053.76mg 44%
Potassium 1154.92mg 25%
Total Carbs 54.97g 18%
Sugars 33.85g 135%
Dietary Fiber 8.28g 33%
Protein 12.94g 26%
Vitamin C 81.4mg 136%
Vitamin A 1.8mg 60%
Iron 28.6mg 159%
Calcium 115.9mg 12%
Amount Per 100 g
Calories 57.56 Kcal (241 kJ)
Calories from fat 16.04 Kcal
% Daily Value*
Total Fat 1.78g 16%
Sodium 179.24mg 44%
Potassium 196.45mg 25%
Total Carbs 9.35g 18%
Sugars 5.76g 135%
Dietary Fiber 1.41g 33%
Protein 2.2g 26%
Vitamin C 13.8mg 136%
Vitamin A 0.3mg 60%
Iron 4.9mg 159%
Calcium 19.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
  • 9

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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