Tofu Stir-Fry

14 45 160
Ingredients Minutes Calories
Prep Cook Servings
25 min 20 min 6
Tofu Stir-Fry
Health Highlights


1 tbsp Soy sauce, low sodium (marinade)
1 tbsp Rice vinegar (marinade)
2 tsp Canola oil (marinade)
3 tbsp Lime juice (fresh) (marinade)
1 tbsp Honey (marinade)
1 tsp Onion powder (marinade)
454 gm Tofu, regular, firm (stir-fry - well drained, patted dry and cut into 12 rectangles)
1 tbsp Canola oil (stir-fry)
2 small White onion (stir-fry - cut into wedges)
1 large pepper(s) Red bell pepper (stir-fry - seeds removed, cut into 1-inch squares)
4 head Baby bok choy (stir-fry - stems and greens separated)
1 tbsp minced Ginger root (stir-fry)
2 clove(s) Garlic (stir-fry - minced)
2 cup Shiitake mushrooms, raw (stir-fry)


In bowl, whisk together soy sauce, vinegar, canola oil, lime juice, honey and onion powder. Incorporate tofu and marinate for 15 minutes (reserve marinade).

In wok, heat canola oil over medium-high heat. Cook tofu for about 2 minutes per side or until golden. Set tofu aside.

In same wok, stirring constantly, cook onions for 3 – 5 minutes or until browned. Add bell pepper, bok choy stems, ginger and garlic; cook for 3 minutes. Add mushrooms; cook for 2 minutes. Add bok choy greens, reserved marinade and tofu; cook for 2 minutes. Serve immediately.

Nutrition Facts

Per Portion

Calories 160
Calories from fat 69
Calories from saturated fat 7.6
Total Fat 7.6 g
Saturated Fat 0.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 3.3 g
Cholesterol 0
Sodium 156 mg
Potassium 457 mg
Total Carbohydrate 13.7 g
Dietary Fiber 3.3 g
Sugars 6.7 g
Protein 10.8 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 3.2

Energy sources