Learn how to make this delicious Vegetable and Tofu Stir Fry Recipe. Stir Frying is an easy, and healthy way to cook vegetables. You don’t have to worry about letting those leftover veggies go to waste. Transform them into a delicious second act. Indulging in a colorful symphony of flavors with these mouthwatering Stir-fry Vegetables. Elevate your taste buds with our scrumptious Vegetable Stir-Fry with Tofu recipe! This is the ultimate plant-based dish that’s not only a feast for your senses but also a breeze to prepare. Perfect for busy weeknights or when you’re craving something wholesome and delicious. In this recipe, we’ll guide you through the art of stir-frying, creating a vibrant medley of fresh, crunchy vegetables and perfectly seasoned tofu. The result is a dish that’s bursting with flavors, textures, and a delightful balance of healthiness and indulgence.
Ingredients:
2-3 stalks of broccolini
1 Medium carrot
2 cups of Mushrooms (Baby Bella or Shiitake)
1/2 Red Bell Pepper
1/2 Green Bell Pepper
1 Medium Red Onion
1 block of Spiced and Pressed Tofu
2 Tbsp. Light Soy Sauce
1 Tbsp. Dark Soy Sauce
2 Tbsp. Hoisin sauce
2 Tbsp. Sriracha
1 Tbsp. Brown Sugar
splash of toasted Sesame oil
2 Tbsp. Neutral Oil
Directions:
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, brown sugar, and toasted sesame oil
4. Heat up a Wok to medium high heat. Add 1 Tbsp. neutral oil followed by the tofu. Sauté for 3-4min, or until sides are lightly golden.
5. Add another Tbsp. of neutral oil to the wok. Add the mushrooms and sauté until lightly golden. Add the red onions, sauté for another minute. Add the Carrots, Bell Peppers, and Broccolini.
6. Add the stir-fry sauce along with the Tofu. Sauté for another minute
7. Plate the veggies and serve with brown rice, quinoa, or wild rice.
8. Enjoy 🙂
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7 Comments
This looks good 🤤
So colourful 👍
Ummmmm…I'm a little appalled. Not much. Just a little.
Let me explain.
I'm a chef's daughter. Although my first career was nursing (40+yrs), cooking is definitely a second love. I learned at my mum's elbow. As a young woman during the great depression, my mum learned how to be a thrifty cook. Using as much as possible of every bit of food was always the goal. We ate very well too. She was amazing at using every food to its potential. I miss her. She'd be 102 yo now, 😁.
I cooked my first meal 60 years ago! I'm now a retired nurse and finally have time to cook and learn new approaches. We're loving it! We really enjoy stir fries. They're fast and easy to prepare and with thousands of varieties~different veggies, proteins and sauces, they never get old!
Now for that tiny bit of being appalled. Saying you can't eat the stems from broccoli is like saying "set fire to half the money you used to pay for it" and throw it out. No! Just no!
I actually prefer the stem. All you do is peel away the dark green outer layer, until it is a light green, and what's underneath that fibrous outer peel is the heart of the stem. It's absolutely delicious and even more tender than the "trees" as my kids called the top. You can eat it raw, plain or cut up with dip, you can eat it cooked (if using in a stir fry, cut it up the same size as the other veg and add it) or use it for soup. It has a milder flavour than the tops as well, so young ones may be more willing to try it as opposed to the tops.
But you never, ever dispose of those stems!
With the cost of fresh veg these days you eat as much as possible from each fruit/veg.
Other than that one small faux pas, this looks really good and filling.
One other thing. WHERE DID YOU GET SRIRACHA?? In my city, here in Canada, it's been unavailable for at least two years now. Can't find it anywhere! Same with online shops (including amazon). Impossible to find! I'm so jealous you have some because although hubby can't take the heat I absolutely love it. We're you using the real sriracha by Hong Foy or a substitute? Just curious. (and your address is? Not that I'd steal your supply or anything 😅😅) I'm enjoying your channel.
Hello 👋 I'm Jenn in Canada 🇨🇦 🇨🇦 🇨🇦
This looks so easy to make. I have to find this smoked tofu around here.
Thank you for this recipe, it is well organized and easy to follow, thanks for the jokes
Yummm 😋
Looks easy to make. Homemade sauce is the best👍