Tofu Vegetable Stir Fry

This Tofu Vegetable Stir Fry is a vibrant, delicious, and healthy dish that packs a punch of flavor in every bite. With a combination of fresh vegetables, savory tofu, and a well-balanced stir-fry sauce, it’s a perfect meal for both vegans and non-vegans alike. The crispy tofu combined with tender vegetables creates an ideal texture, and the rich, flavorful sauce ties everything together for a satisfying meal. Serve it with a side of steamed rice to complete the dish!

Why You’ll Love This Recipe

This Tofu Vegetable Stir Fry is a simple, quick, and versatile dish that offers a healthy balance of protein and vegetables. It’s loaded with vibrant greens like bok choy, snow peas, and cabbage, paired with rich umami flavors from the soy and oyster sauce. The tofu, when fried to a perfect golden crisp, adds a delightful crunch and protein boost. This stir fry is a great way to enjoy a meatless meal without sacrificing flavor. Plus, it’s quick to prepare, with only 30 minutes of cook time, making it an easy weeknight dinner option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ head cabbage, sliced

• 1 Knorr Chicken Cube

• 1 bunch baby bok choy, sliced

• 6 shiitake mushrooms, sliced

• 15 snow peas

• 12 oz. tofu (extra firm), cubed

• ¾ cup green peas

• 1 carrot, sliced

• 1 onion, sliced

• 4 cloves garlic, crushed

• 2 tablespoons soy sauce

• 2 teaspoons sesame oil

• 1 tablespoon oyster sauce

• 1 tablespoon cornstarch

• 1 cup water

• 1 cup cooking oil

• ½ teaspoon sugar

• Salt and ground black pepper to taste

Directions

1. Heat 1 cup of cooking oil in a small pot over medium heat. Deep fry the tofu cubes until golden brown, about 5-7 minutes. Once fried, remove from oil and set aside.

2. In a wok, heat 3 tablespoons of the same oil over medium heat. Add the sliced onion and crushed garlic and sauté until the onion softens.

3. Add the sliced mushrooms and carrots to the wok, and cook for about 2 minutes.

4. Pour the soy sauce into the wok and sauté for an additional 2 minutes, allowing the flavors to combine.

5. Add the snow peas, Knorr Chicken Cube, and water. Bring to a boil, stirring occasionally.

6. Once boiling, add the cabbage, bok choy, and green peas to the wok. Toss everything together and cover. Let the vegetables cook for 3 minutes.

7. Add the fried tofu to the wok and season with sugar, salt, and black pepper to taste.

8. Mix the cornstarch with 3 tablespoons of water to create a slurry. Pour the slurry into the wok, stirring well. Continue to cook until the sauce thickens.

9. Finish by adding the sesame oil, stirring well to combine.

10. Transfer the stir fry to a serving bowl and serve with rice.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

• Servings: 5 servings

Variations

• Spicy Version: Add sliced fresh chilies or chili paste to the stir fry for a spicy kick.

• Different Protein: If you prefer a different protein, you can substitute the tofu with tempeh, seitan, or even a plant-based chicken alternative.

• Vegetarian Version: Omit the oyster sauce and use a vegetarian alternative or simply rely on the soy sauce for a vegetarian stir fry.

• Additional Veggies: Feel free to add other vegetables like bell peppers, zucchini, or baby corn to increase the veggie variety.

Storage/Reheating

• Storage: Leftover stir fry can be stored in an airtight container in the fridge for up to 3 days.

• Freezing: This dish can also be frozen for up to 1 month. However, the tofu may lose some of its crispiness when reheated.

• Reheating: To reheat, simply warm the stir fry in a skillet over medium heat, adding a splash of water or vegetable broth to help loosen the sauce if necessary.

FAQs

1. Can I use other types of tofu for this recipe?

Yes, you can use other types of tofu, but extra firm tofu holds its shape and crisps up best when fried. If using softer tofu, it may break apart during frying.

2. Can I skip the frying step for the tofu?

While frying gives the tofu a crispy texture, you can also sauté the tofu in the wok without deep frying for a lighter version of this dish.

3. Can I substitute the Knorr Chicken Cube for something else?

Yes, you can use vegetable bouillon cubes or liquid vegetable broth for a vegetarian or vegan version of this stir fry.

4. Is it necessary to use oyster sauce?

Oyster sauce adds a deep umami flavor to the dish, but if you’re vegan or vegetarian, you can substitute it with a mushroom-based oyster sauce or tamari sauce for a similar flavor.

5. Can I use other vegetables in the stir fry?

Absolutely! You can add or substitute vegetables like bell peppers, baby corn, zucchini, or even mushrooms for a more hearty dish.

6. How can I make the sauce thicker?

If you prefer a thicker sauce, simply add a little more cornstarch mixed with water, or let the sauce reduce over low heat to thicken naturally.

7. Can I make this stir fry ahead of time?

Yes, you can prepare this dish ahead of time and store it in the refrigerator. It keeps well for up to 3 days and can be reheated before serving.

8. Can I use frozen vegetables instead of fresh ones?

Yes, frozen vegetables can be used, but the texture may be slightly different. Be sure to adjust the cooking time accordingly.

9. How can I make this stir fry spicier?

To add spice, you can incorporate chili paste, fresh sliced chilies, or red pepper flakes into the sauce for a spicier flavor.

10. Is this recipe gluten-free?

This recipe is mostly gluten-free, but make sure the soy sauce and oyster sauce you use are gluten-free, as some brands may contain wheat.

Conclusion

This Tofu Vegetable Stir Fry is a quick, easy, and flavorful dish that makes for a perfect meal any day of the week. With its savory tofu, vibrant vegetables, and rich stir-fry sauce, it offers a well-balanced, satisfying experience. You can also easily modify the recipe to suit your dietary preferences or add your favorite vegetables and spices. Serve it over rice for a complete meal and enjoy!