Thai Vegetable Stir-Fry with Tofu

Name: Thai Vegetable Stir-Fry with Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian,Thai
Ingredients: 3 tablespoons hoisin sauce; 1 tablespoon brown sugar, packed; 2 1/2 cups (350 grams) medium-firmness tofu, 2 1/2 cups cubed; 3/4 cup all-purpose flour; 6 tablespoons vegetable oil, divided; 1/4 cup vegetable stock; 1/4 cup soy sauce; 2 tablespoons sweet chili sauce; 1 tablespoon hoisin sauce; 1 tablespoon sherry, or cooking sherry; 1 teaspoon rice vinegar; 1 tablespoon finely chopped purple or white onion; 3 to 4 cloves garlic, minced; 1 medium carrot, sliced; 1 celery stalk, sliced thickly; 1 1/2 to 2 cups broccoli florets; 6 to 7 shiitake mushrooms, sliced; 1 1/2 to 2 cups bok choy; 1 red bell pepper, sliced; Lemon juice, or lime juice, optional; Fresh chile pepper slices, or chili flakes, optional; Jasmine rice, for serving

A flavorful Thai-inspired vegetable stir-fry that offers flexible preparation with various vegetables.

⭐ 3.7 (23 reviews) Prep: 15 minCook: 15 minTotal: 30 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Asian Thai

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Ingredients

For the Tofu:

3 tablespoons hoisin sauce
1 tablespoon brown sugar, packed
2 1/2 cups (350 grams) medium-firmness tofu, 2 1/2 cups cubed
3/4 cup all-purpose flour
6 tablespoons vegetable oil, divided

For the Stir-Fry Sauce:

1/4 cup vegetable stock
1/4 cup soy sauce
2 tablespoons sweet chili sauce
1 tablespoon hoisin sauce
1 tablespoon sherry, or cooking sherry
1 teaspoon rice vinegar

For the Stir-Fry:

1 tablespoon finely chopped purple or white onion
3 to 4 cloves garlic, minced
1 medium carrot, sliced
1 celery stalk, sliced thickly
1 1/2 to 2 cups broccoli florets
6 to 7 shiitake mushrooms, sliced
1 1/2 to 2 cups bok choy
1 red bell pepper, sliced
Lemon juice, or lime juice, optional
Fresh chile pepper slices, or chili flakes, optional
Jasmine rice, for serving

Instructions

Preheat a warm oven to 200°F (90°C) for keeping tofu warm.
Combine hoisin sauce and brown sugar; slice tofu into 1 to 1.5-inch pieces, marinate, and refrigerate.
Mix all stir-fry sauce ingredients separately and set aside.
Dredge the marinated tofu in flour.
Heat 5 tablespoons oil in a pan over high heat; fry the floured tofu for 1 minute per side until browned. Drain and transfer to the warm oven.
Heat 1 tablespoon oil in a wok; stir-fry onion and garlic for 1 minute.
Add carrot, celery, and 2 tablespoons stir-fry sauce; stir-fry for 2 minutes.
Incorporate broccoli and mushrooms, stirring for 2 minutes while adding more stir-fry sauce.
Add bok choy, red pepper, and the remaining stir-fry sauce; cook 2-3 minutes until crisp-tender. Adjust seasoning with lime/lemon juice, soy sauce, or chili to taste.
Serve vegetables topped with warm tofu, drizzled with pan sauce, alongside Thai jasmine rice.

Nutritional Info (per serving)

Calories: 545 kcal

Carbohydrate: 51 g

Cholesterol: 0 mg

Fiber: 9 g

Protein: 24 g

Saturated Fat: 5 g

Sodium: 1300 mg

Sugar: 18 g

Fat: 30 g

Unsaturated Fat: 0 g