Description

This Tofu Vegetable Stir Fry is a vibrant, healthy, and delicious dish packed with flavor from fresh vegetables, crispy tofu, and a savory stir-fry sauce. It’s a perfect vegan meal that’s quick to prepare and full of nutrients, served best with steamed rice.

Ingredients

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

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Instructions

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.
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.
Add the sliced mushrooms and carrots to the wok, and cook for about 2 minutes.
Pour the soy sauce into the wok and sauté for an additional 2 minutes, allowing the flavors to combine.
Add the snow peas, Knorr Chicken Cube, and water. Bring to a boil, stirring occasionally.
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.
Add the fried tofu to the wok and season with sugar, salt, and black pepper to taste.
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.
Finish by adding the sesame oil, stirring well to combine.
Transfer the stir fry to a serving bowl and serve with rice.

Notes

For a spicy version, add fresh chilies or chili paste to the stir fry.
Substitute tofu with tempeh, seitan, or a plant-based chicken alternative for a different protein.
To make the stir fry vegetarian, omit the oyster sauce and use a vegetarian alternative or soy sauce.
Add other vegetables like bell peppers, zucchini, or baby corn for more variety.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat, adding a splash of water or vegetable broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 7g
Sodium: 620mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 12g
Cholesterol: 0mg