Ingredients:
- 1 tbsp cornstarch
- 3/4 cup vegetable broth
- 3 tbsp white wine vinegar
- 3 tbsp sugar
- 1 tbsp ketchup
- 2 tbsp soy sauce
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, sliced
- 1 green bell pepper, diced
- 1/2 cup sliced mushrooms
- 1 14 oz package of firm or extra firm tofu, drained and cut into 1 inch cubes
Preparation:
In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.
Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice and enjoy!
More Vegetarian and Vegan Tofu Recipes:
Tofu and Spinach Lasagna
Vegetarian Tofu Chili
Tofu Manicotti Recipe
Broccoli and Tofu in Garlic Sauce
Tofu Sloppy Joes
Tofu Veggie Burgers
Thai-style Stir-Fry with Tofu and Hoisin Sauce
Vegetarian Gingered Lo Mein
Curried Walnut and Tofu Salad
Easy BBQ Tofu Recipe
Tofu Egg Salad Recipe
Breaded Tofu Nuggets
Miso Baked Tofu
Tofu and Coconut Curry Recipe
Tofu and Veggie Enchiladas
Tofu and Cashew Chow Mein Recipe
