Do Share Recipe

I’ve always loved creating meals that are both healthy and packed with flavor, and this tofu with vegetables recipe has quickly become one of my favorites. Every time I make it, the vibrant colors and the sizzling aroma of the stir-fry make me excited to dive in. It’s simple to cook, yet feels gourmet, and I love how the tofu soaks up all the tasty sauces.

Whether I’m cooking for a busy weeknight dinner or a casual lunch with friends, this dish never disappoints. Plus, it’s loaded with fresh veggies that give it a satisfying crunch and nutrients. You can also enjoy similar indulgent treats like The Best Chocolate Snickers Cake Recipe after a healthy meal for a sweet finish.

Ingredients

Here’s what you’ll need to make this flavorful tofu vegetable stir-fry:

½ head cabbage, sliced – adds a mild crunch and sweetness
1 Knorr Chicken Cube – boosts umami flavor
1 bunch baby bok choy, sliced – tender greens that cook quickly
6 shiitake mushrooms, sliced – earthy flavor and meaty texture
15 snow peas – provide a crisp bite
12 oz extra firm tofu, cubed – firm tofu holds shape during cooking
¾ cup green peas – sweet pop of flavor
1 carrot, sliced – for color and subtle sweetness
1 onion, sliced – adds depth and aroma
4 cloves garlic, crushed – fragrant base for stir-fry
2 tablespoons soy sauce – savory, umami-rich seasoning
2 teaspoons sesame oil – adds nutty aroma
1 tablespoon oyster sauce – enhances flavor richness
1 tablespoon cornstarch – thickens the sauce
1 cup water – to create the sauce base
1 cup cooking oil – for frying tofu
½ teaspoon sugar – balances flavors
Salt and ground black pepper to taste – for seasoning

Note: Serves 4-5 people generously.

Variations

This recipe is versatile and easy to adapt:

Swap tofu with tempeh for a nuttier flavor.
Use coconut aminos instead of soy sauce for a gluten-free option.
Replace oyster sauce with a mushroom stir-fry sauce for a vegan twist.
Add bell peppers or broccoli for extra crunch and color. You might also enjoy baking cookies like Brown Butter Bourbon Pecan Chocolate Chunk Cookies Recipe as a fun cooking project alongside this dish.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You Need

Small cooking pot – to deep-fry the tofu
Wok – perfect for stir-frying vegetables evenly
Knife – for slicing veggies and tofu
Cutting board – a safe surface to prep ingredients
Mixing bowl – for cornstarch slurry

How to Make Tofu with Vegetables Recipe

Frying the tofu

Heat 1 cup of cooking oil in a small pot. Once hot, carefully add the cubed tofu. Fry until golden brown on all sides, then set aside. The crispy exterior holds up well in the stir-fry while keeping the tofu soft inside.

Sautéing the aromatics and vegetables

In a wok, heat 3 tablespoons of the oil used for frying. Sauté the onion and garlic until fragrant and the onion softens. Add mushrooms and carrot slices, tossing them for about 2 minutes to combine flavors.

Adding soy sauce, snow peas, and water

Pour in 2 tablespoons of soy sauce, then mix in snow peas, the chicken cube, and 1 cup of water. Bring to a gentle boil, allowing the vegetables to absorb the savory flavors.

Incorporating cabbage, bok choy, and green peas

Add sliced cabbage, bok choy, and green peas. Stir everything together and cover for 3 minutes. This ensures the greens are tender but still maintain a slight crunch.

Returning tofu and seasoning

Gently fold the fried tofu into the vegetables. Sprinkle ½ teaspoon of sugar, and season with salt and black pepper. The tofu absorbs the sauce, making each bite flavorful.

Thickening the sauce

Mix 1 tablespoon of cornstarch with 3 tablespoons of water. Pour into the wok and stir continuously until the sauce reaches your desired thickness. Finish with 2 teaspoons of sesame oil for aroma.

Additional Tips for Making this Recipe Better

From my experience making this dish multiple times:

I always pat the tofu dry before frying to get a crispier texture.
Using fresh vegetables makes a huge difference in taste and crunch.
Don’t overcook the bok choy; it should remain bright green.
Stir gently to avoid breaking the tofu cubes.

How to Serve Tofu with Vegetables Recipe

This stir-fry pairs beautifully with steamed rice or quinoa. For a colorful presentation, serve in a shallow bowl, sprinkle with sesame seeds, and garnish with chopped green onions. The vibrant veggies make it visually appealing as well as nutritious.

Nutritional Information

Here’s a general idea of what you get per serving:

Calories: 250-300 kcal – light yet filling
Protein: 15g – mostly from tofu
Carbohydrates: 20g – from vegetables and sauce
Fat: 12g – mainly from cooking oil and sesame oil

Make Ahead and Storage

Refrigerating: Store leftovers in an airtight container for up to 3 days. Reheat gently in a wok or microwave to maintain texture.

Freezing: Tofu and vegetables can be frozen for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating: I usually reheat on medium heat in a pan with a splash of water to prevent drying out.

Why You’ll Love This Recipe

Here’s why I keep coming back to this dish:

Quick and easy to prepare, perfect for busy nights.
Packed with colorful vegetables and protein-rich tofu.
Highly customizable with different veggies and sauces.
Healthy, low in calories, and satisfying.
Great for meal prep, storing well in the fridge for a few days.

This recipe is a perfect balance of flavor, nutrition, and simplicity, making it a go-to for anyone looking to enjoy a wholesome vegetarian meal.

Ben Carraoli