Spring Vegetable Stir-Fry


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

    How to make it 

  • 1

    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.

Nutritional Information(per serving)

  • Calories: 210
  • Calories from Fat: 7.5g
  • Fat:
  • Saturated Fat:
  • Cholesterol:
  • Sodium: 30.1g
  • Carbs: 22.5g
  • Sugars:
  • Protein: 19.g
  • Fiber:

Serving size: 1 1/4 cup

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