Hearty Tofu Veggie Stir Fry

Like many people, I used to think tofu was bland and boring – that’s because my first attempts at cooking it were total flops. The tofu would fall apart, and the vegetables would end up either too mushy or too raw. It wasn’t until my friend Sarah showed me her simple stir-fry method that everything clicked.

Turns out, the secret isn’t complicated at all. It’s all about getting the tofu nice and dry before cooking, and knowing when to add each vegetable to the pan. Now, stir-frying has become my go-to method for turning basic tofu and whatever vegetables I have in the fridge into a quick, tasty dinner that even my pickiest eaters enjoy.

What Kind of Tofu Should I Use?

For stir-frying, firm or extra-firm tofu is definitely the way to go – these varieties hold their shape well and won’t fall apart when you’re tossing them around in the pan. Regular or silken tofu would be too soft and would crumble during cooking, so save those types for smoothies or soups instead. To get the best results, make sure to press your tofu for about 30 minutes before cooking by wrapping it in paper towels and placing something heavy on top – this removes excess moisture and helps it get nice and crispy in the pan. If you’re shopping at an Asian grocery store, look for tofu labeled as “Chinese-style” or “Asian-style” firm tofu, which tends to have an even denser texture that’s perfect for stir-frying.

Options for Substitutions

This stir fry recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Tofu: If you’re not a tofu fan, you can use tempeh or seitan. Just make sure to press firm tofu well before cooking – soft or silken tofu won’t work here as they’ll fall apart during stir-frying.
• Shiitake mushrooms: Any mushroom variety works well here – try button, cremini, or oyster mushrooms. If using dried shiitake, soak them in warm water for 20 minutes before using.
• Bok choy: You can swap this with spinach, regular cabbage, or Chinese broccoli. Just adjust cooking time as needed – spinach will cook much faster than bok choy.
• Oyster sauce: For a vegetarian version, use vegetarian oyster sauce (made from mushrooms) or hoisin sauce. You might need to adjust the amount of sugar since hoisin is sweeter.
• Chicken bouillon: Use vegetable bouillon for a fully vegetarian dish, or simply add more soy sauce and a splash of vegetable stock.
• Cornstarch: Arrowroot powder or potato starch work just as well for thickening the sauce – use the same amount as cornstarch.
• Vegetable oil: Any neutral cooking oil like canola or grapeseed oil will work fine. Just avoid olive oil as it has a low smoke point.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir fry is not pressing your tofu before cooking – wrap it in paper towels, place a heavy pan on top, and let it sit for at least 30 minutes to remove excess moisture, ensuring crispy rather than soggy results. Another common error is overcrowding the pan with vegetables, which leads to steaming instead of stir-frying – cook in batches if needed, and make sure your pan is really hot before adding ingredients. To prevent your vegetables from becoming mushy, add them to the pan in order of cooking time (carrots and onions first, followed by cabbage and mushrooms, with snow peas and bok choy last), and keep them moving constantly with your spatula. For the best texture and flavor, mix your sauce ingredients (soy sauce, oyster sauce, and cornstarch slurry) in advance, and only add them at the very end of cooking to prevent the vegetables from getting waterlogged.

What to Serve With Tofu Stir Fry?

Since this stir fry is loaded with veggies and protein, it pairs perfectly with a simple side of steamed white rice or brown rice to soak up all that tasty sauce. If you’re watching your carbs, cauliflower rice makes a great alternative, or try some rice noodles for something different. I like to add some quick pickled cucumbers on the side for a cool, crunchy contrast to the hot stir fry. You can also serve it with a simple miso soup to start the meal, or add some crispy wontons on top for extra crunch.

Storage Instructions

Keep Fresh: This tasty stir fry will stay good in the fridge for 3-4 days when stored in an airtight container. The vegetables might soften a bit, but the flavors actually get better as they meld together. It’s perfect for meal prep and makes great leftovers for lunch!

Freeze: While you can freeze this stir fry for up to 2 months, keep in mind that the vegetables might get a bit softer when thawed. If you plan to freeze it, try slightly undercooking the veggies so they don’t get mushy later. The tofu texture might change slightly too, but it’ll still taste good.

Reheat: To warm up your stir fry, just pop it in the microwave for 1-2 minutes, stirring halfway through. For better texture, reheat it in a wok or skillet over medium heat for about 3-4 minutes – this helps keep the vegetables from getting too soft. Add a splash of water if it seems dry.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 50-60 g
• Fat: 90-100 g
• Carbohydrates: 70-80 g

Ingredients

• 1/2 a cabbage (thinly sliced)
• 1 chicken bouillon cube
• 1 bunch of baby bok choy (chopped)
• 6 sliced shiitake mushrooms
• 15 snow peas
• 12 oz firm tofu (cubed)
• 3/4 cup green peas
• 1 sliced carrot
• 1 sliced onion
• 4 crushed garlic cloves
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 cup water
• 1 cup vegetable oil for cooking
• 1/2 teaspoon sugar
• Salt and ground black pepper as desired

Step 1: Fry the Tofu

Begin by heating 1 cup of oil in a small cooking pot over medium-high heat.

Once the oil is hot, carefully place the tofu pieces in the pot and deep fry them until they turn golden brown.

Remove the tofu with a slotted spoon and set aside on a plate lined with paper towels to drain any excess oil.

Step 2: Sauté Aromatics and Initial Vegetables

In a wok, heat 3 tablespoons of the reserved frying oil over medium heat.

Add the onion and garlic, and sauté until they are fragrant and the onion becomes soft.

Follow with the addition of mushrooms and carrots, stirring occasionally.

Step 3: Add Sauces and Additional Vegetables

Pour soy sauce into the wok and continue to sauté for about 2 minutes.

Add the snow peas, Knorr Chicken Cube, and a splash of water.

Increase the heat and allow the mixture to come to a boil.

Step 4: Cook Remaining Vegetables

Add the oyster sauce along with the cabbage, bok choy, and green peas.

Toss all ingredients together to ensure they are well-coated with sauce.

Cover the wok and let the vegetables cook for about 3 minutes to become tender.

Step 5: Combine Tofu and Thicken the Sauce

Return the fried tofu to the wok.

Season with a pinch of sugar, salt, and ground black pepper to taste.

In a small bowl, mix cornstarch with 3 tablespoons of water until smooth.

Pour the cornstarch mixture into the wok, stirring continuously.

Continue to cook until the sauce thickens to your desired consistency.

Step 6: Finish and Serve

For a final touch, drizzle a small amount of sesame oil over the dish and stir to combine.

Transfer your delicious tofu and vegetable stir-fry to a serving bowl.

Serve hot alongside a bowl of steamed rice.

Share with family or friends and enjoy your homemade meal!