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The Boston Globe

Food & dining

Recipe for vegetarian stir-fry with tofu

Vegetarian stir fry with tofu.

Karoline Boehm Goodnick

Vegetarian stir fry with tofu.

Serves 4

Use any vegetables in your fridge for this. That’s the beauty of a stir-fry. A good way to save time during the evening crunch is to prepare all the vegetables the night before or during a child’s nap time. Once they’re chopped, the dish comes together quickly.

3 teaspoons peanut oil
1baby eggplant, cut into ½-inch dice
Salt and black pepper, to taste
2baby bok choy, quartered
1stalk broccoli, top cut into florets, stem peeled and sliced
½pound sugar snap peas or pea pods, halved
¼cup water
1red onion, thinly sliced
2bell peppers (red, orange, or yellow), cored and thinly sliced
2cloves garlic, chopped
1piece (1 inch) ginger, peeled and finely chopped
cup soy sauce
14ounces firm tofu, drained and cut into ½-inch dice
2scallions, thinly sliced

1. In a large skillet over high heat, heat 1 teaspoon of the peanut oil. Add the eggplant, salt, and black pepper. Cook, stirring, for 5 minutes. Add the bok choy and cook, stirring, for 5 minutes. Transfer to a large bowl.

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2. Heat 1 teaspoon peanut oil in the pan. Add the broccoli and cook, stirring, for 3 minutes. Stir in the snap peas or pea pods and water. Cook for 5 minutes. Transfer to the bowl.

3. Heat 1 teaspoon peanut oil in the pan. Add the red onion and bell peppers. Cook, stirring, for 5 minutes. Add garlic, ginger, and soy sauce. Cook 3 minutes more. Stir in tofu. Cook for 1 minute or until it is warmed through. Return all the vegetables to the pan and heat, stirring gently, for 1 minute.

4. Ladle into bowls and garnish with scallions and black pepper. Serve with rice. Karoline Boehm Goodnick

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