Becky Luigart-Stayner
4 servings (serving size: 1 1/4 cups stir-fry and 3/4 cup rice)

How to Make It

Step 1

Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).

Step 2

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.

Step 3

Add 1 teaspoon vegetable oil to pan. Add onion and bell pepper, and stir-fry 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro. Serve with rice.

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Ratings & Reviews

EllenDeller's Review

August 27, 2014
I love stir-fries and love tofu and all the vegetables listed here. But the sauce was flat and boring. We wound up trying to fix it at the table with condiments, but it never was quite right. There are other much better stir-fry recipes in CL.

SarahMcloughlin's Review

November 25, 2009
Healthy and a great way to use up a ton of veggies. I makes a nice weekday meal that everyone will enjoy.