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Tofu Vegetable Stir-Fry

Compliments of Chef John

Serves: 4
Prep Time: 20 min.
Cooking Time: 5 min.


1 Tbsp. vegetable oil
10 oz. package fresh Asian stir-fry vegetables (available in the Produce Section)
2 tsp. fresh chopped garlic
2 tsp. fresh chopped ginger
12 oz. package extra firm tofu, drained and cut into 1/2-inch cubes
1 Tbsp. light soy sauce, plus more for serving
1 Tbsp. hoisin sauce
1 tsp. sambal oelek red chili paste
1 Tbsp. fresh cilantro, chopped
1 cup uncooked jasmine rice, prepared according to package directions


Heat oil in wok over high heat. Carefully add vegetables and toss for about 1 minute. Add garlic and ginger and toss; cook for another minute. Add tofu, soy sauce, hoisin and chili paste; cook 2-3 minutes or until tofu is heated through. Stir in cilantro. Remove stir-fry from heat and serve over jasmine rice with soy sauce on the side, if desired.

Nutritional Information (Per serving)*: Calories 290, Fat 6g, Sat Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 230mg, Total Carbohydrate 48g, Fiber 2g, Sugars 3g, Protein 8g, Vitamin A 45%, Vitamin C 20%, Calcium 10%, Iron 10%

*Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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