Tofu And Corn Stir-Fry
A vibrant tofu and corn stir‑fry bursting with sweet corn, fresh bell pepper, and savory soy‑ginger glaze—perfect for quick vegetarian dinners that satisfy both meat‑eaters and vegans alike.
Ingredients
- 1 large red or green bell pepper, cored and seeded
- 1 bunch green onions ⓘ
- 3 oz. button mushrooms ⓘ
- 8 oz. tofu ⓘ
- 3 Tbsp. corn oil ⓘ
- 16 dwarf (baby) ears corn
- 4 oz. snow peas, trimmed ⓘ
- 1 garlic clove, crushed ⓘ
- 2 tsp. light soy sauce ⓘ
- 1 tsp. dry sherry ⓘ
- 1 1/2-inch piece ginger root, peeled and cut in thin slivers
- 1 tsp. sugar ⓘ
- 1/4 c. pine nuts, toasted (optional) ⓘ
Instructions
- Cut the bell pepper into thin slivers.
- Slice the green onions diagonally and slice the mushrooms.
- Drain the tofu and cut into cubes.
- Heat the corn oil in a wok or large skillet.
- Add the corn and bell pepper; stir‑fry for 4 minutes.
- Add the snow peas, green onions, mushrooms, tofu, and crushed garlic; stir‑fry for 4 to 5 minutes.
- Season with light soy sauce, dry sherry, ginger slivers, and sugar; stir until evenly coated.
- Optional: sprinkle toasted pine nuts before serving.
Tips & Substitutions
For a colorful presentation, feel free to use a mix of bell peppers. If you need a substitute for tofu, tempeh or seitan can work well in this stir-fry. To enhance the dish, consider adding a splash of sesame oil for extra flavor. If you prefer a spicier kick, add some sliced chili peppers or a dash of chili sauce.
Serving Suggestions
Serve this vibrant stir-fry over steamed rice or quinoa for a complete meal. It pairs beautifully with Vietnamese Fried Rice for a delightful combination. Consider topping with fresh cilantro or sesame seeds for added texture and flavor. This dish also works well as a side for grilled proteins or as part of a larger spread of Asian-inspired dishes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply stir-fry on medium heat until heated through, adding a splash of water or soy sauce to prevent sticking. This stir-fry can also be enjoyed cold as a salad.
Nutrition & Diet Analysis (per serving)
Each serving of Tofu And Corn Stir-Fry contains roughly 553 calories, with 22g protein, 36g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (89% of the Daily Value), protein (43% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 2096mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient alternative! Just be sure to thaw and drain them fully before adding them to the stir-fry to avoid excess moisture, which can make the dish soggy.
What can I substitute for corn oil?
If you don't have corn oil, canola or vegetable oil works well. Alternatively, you can use sesame oil for a more pronounced flavor, but remember to use less since it has a stronger taste.
Is this recipe gluten-free?
To make this stir-fry gluten-free, replace the light soy sauce with tamari or a gluten-free soy sauce alternative. Always check labels on packaged ingredients to ensure they meet your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).