Stir-Fried Tofu with Asparagus and Red Peppers

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  • 1 (16 ounce) container extra-firm tofu, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 3 1/2 cups thinly sliced baby bok choy
  • 1 cup sliced carrots
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 red pepper, cut into 1-inch pieces
  • 1 bunch green onions, thinly sliced
  • 3 tablespoons soy sauce
  • 1/2 cup peanut sauce
  • 1/4 cup chopped dry-roasted peanuts


Heat oil in a large pan over medium-high heat.
Add tofu and brown on all sides. Remove.
Add bok choy, carrots and asparagus and sauté for 3 minutes or until crisp tender.
Add red pepper and stir-fry for 1 minute.
Add soy sauce, peanut sauce and tofu. Stir until heated through.
Top with peanuts and green onions. Serve with rice or noodles.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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