1. 1 tsp ginger, minced
  2. 1 clove garlic, minced
  3. 1 Tbs olive oil

  4. 3 Tbs soy sauce (can use Braggs Liquid Aminos)

  5. ¼ cup water

  6. 1 Tbs cornstarch

  7. 2 Tbs olive oil

  8. 16 oz firm tofu (cut into sticks)

  9. 1 tsp soy sauce (can use Braggs Liquid Aminos)

  10. 2 carrots (cut into 2-inch thin strips)

  11. 1 red pepper, sliced

  12. 1 bok choy head (cut into ½ inch pieces)

  13. ½ medium onion, sliced

  14. ½ cup yellow squash (sliced into ½-inch pieces)



  1. Sauté the ginger and garlic in the olive oil for 2 minutes over medium heat.
  2. Combine soy sauce, water, and cornstarch (make sure cornstarch dissolved) and add to ginger and garlic.
  3. Once thickened (1-2 minutes) set aside in bowl


  1. Sauté tofu in 2 Tbs olive oil until heated through and browned on both sides (10-15 minutes)
  2. Add soy sauce to tofu and stir fry additional minute
  3. Add tofu to sauce bowl and set aside


  1. Stir fry carrots, red pepper, bock choy, onions, and squash until vegetables are tender yet crisp (about 3 minutes)
  2. Add the prepared sauce and tofu and stir-fry until all the ingredients are thoroughly mixed

2 thoughts on “Hildelisa’s Stir-Fry

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