Stir Fried Tofu And Vegetables


(1 vote) 5 1

Tofu is high in protein, making this an ideal substitution for beef, poultry or seafood.

Shared by
Necedah, WI

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1/2 lb Firm tofu
  • 1 med Yellow onion
  • 1 C Vegetable oil
  • 1 med Zucchini (cut into 1 inch pieces)
  • 1 med Yellow squash (cut into 1 inch pieces)
  • 1/2 C Sliced mushrooms
  • 1 sm Red bell pepper (cut into 1/4 inch strips
  • 6 oz Frozen snow peas (thawed)
  • 1/4 C Water
  • 2 Tbs Soy sauce
  • 2 Tbs Tomato paste*
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper

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Drain tofu on paper towels. Cut crosswise into ΒΌ inch tick slices. Set aside.
Cut onion into 8 wedges. Set aside.
Heat the wok over medium high heat about 5 minutes or until hot. Add tofu and fry about 8 minutes per side or until golden brown, turning once. Remove tofu with slotted spatula to a baking sheet lined with paper towels; drain. Drain all but 2 tablespoons of oil from the wok.
Add onion to the wok and stir fry 1 minute. Add zucchini, squash, and mushrooms; stir fry 6 to 7 minutes until zucchini and squash are crisp tender, stirring occasionally.
Add red pepper, snow peas, and water to the wok. Stir fry 2 to 3 minutes or until crisp tender. Stir in soy sauce, tomato paste, salt, and black pepper until well mixed. Add tofu; stir fry until heated through and coated with sauce.
Transfer to a serving dish.

*Remaining tomato paste may be transferred to a small resealable plastic food storage bag and frozen.

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