Tofu and Vegetable Stir-Fry Recipe

This Tofu and Vegetable Stir-Fry Recipe features red pepper, baby bok choy, minced garlic, chopped spinach leaves, cumin and brown rice noodles for a saucy, supper special.


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Tofu and Vegetable Stir-Fry Recipe with Honey

Yields 5 servings

Soy sauce to drizzle
Honey to drizzle
1 pound firm tofu
1/2 red pepper, cut into 1-inch strips
3 carrots, cut into 1-inch strips
1 head baby bok choy, chopped
3 minced garlic cloves
1/2 onion, thinly sliced
3/4 teaspoon ginger
1 cup cut-up, steamed broccoli
1/2 pound chopped spinach leaves
1 egg
1 package brown rice noodles
2 tablespoons olive or sesame oil, plus more for cooking
1 tablespoon rice wine vinegar
1/4 cup soy sauce
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/8 cup water
3 tablespoons honey

Preheat oven to 350 F. Lightly oil baking dish and drizzle with soy sauce and honey; set aside.

Cut firm tofu block into approximately 8 slices 1/2-inch wide. Lay slices in prepared dish and bake for 30 minutes.

Meanwhile, prepare vegetables (carrots, red peppers, onions, steamed broccoli, baby bok choy); set aside chopped spinach leaves. Scramble egg; set aside.





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