Spring Vegetable Stir-Fry

Fresh vegetables are the stars of this lightly sauced, vegetarian stir-fry.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1/2 cup sliced red onion
  • 1 (14-ounce) package firm tofu, cut in 3/4-inch cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon sugar
  • 2 cups bean sprouts
  • 1 teaspoon red wine vinegar
  • Black pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Combine 1/4 cup vegetable broth, garlic, and ginger in a large skillet or wok. Simmer over moderate heat for 2 minutes. Add asparagus, carrots, snow peas, and onion. Cook, stirring, over moderately high heat until vegetables soften slightly, about 5 minutes. Add tofu and soy sauce. In a small bowl, stir together remaining 6 tablespoons vegetable broth, cornstarch, and sugar. Add to skillet, bring to a simmer, and simmer until sauce thickens and vegetables are crisp-tender, about 5 minutes. Add sprouts and vinegar and toss. Season with black pepper. Serve immediately. Serves 4.[/step-item][/step-list-wrapper]

[nutrition-info calories=”210″ calories_fat=”7.5g” fat=” ” sat_fat=” ” choles=” ” sodium=”30.1g” carbs=”22.5g” sugars=” ” protein=”19.g” fiber=” “]

Serving size: 1 1/4 cup

[/nutrition-info]

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Originally Published in Reader's Digest