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Instant Tofu and Mixed Vegetable Stir-Fry

Look for some of the interesting Asian-style vegetable mélanges in the frozen vegetables section. They’re great to have on hand when you crave a quick stir-fry but don’t feel like chopping. Serve with hot cooked rice or noodles and raw carrot and celery sticks, or try the accompanying menu.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

Two 16-ounce packages Asian-style (sometimes labeled Oriental or Japanese) frozen mixed vegetables
1/4 cup stir-fry sauce, or to taste
1 pound firm or baked tofu, cut into short, narrow strips

Preparation

  1. Step 1

    Steam the vegetables in a stir-fry pan or wok, covered, until completely thawed. Drain well and transfer back to the stir-fry pan.

    Step 2

    Stir in the sauce and stir-fry over medium-high heat until the vegetables are tender-crisp.

    Step 3

    Add the tofu strips and toss gently. Cook just until heated through, and serve at once.

  2. Menu

    Step 4

    Instant Tofu and Mixed Vegetable Stir-Fry (this page)

    Step 5

    Asian Noodle Broth (page 22)

    Step 6

    Crisp raw vegetable platter

  3. nutrition information

    Step 7

    Calories: 134

    Step 8

    Total Fat: 4g

    Step 9

    Protein: 10g

    Step 10

    Carbohydrate: 14g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 400mg

The Vegetarian 5-Ingredient Gourmet
TagsStir-FryAsianTofuMainDinnerDairy FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerWeeknight MealsFryWokCookbooks
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