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Tofu with Vegetables Recipe
Ben Carraoli

Tofu with Vegetables 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
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.