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Vegetable Stir-Fry with Tofu (Vegan)


Thai Vegetatarian Stir-Fry with Tofu, amazing flavor and vegan too!

Thai Vegetarian Stir-Fry with Tofu - fantastic flavor, and vegan too!

D.Schmidt for About.com
This vegetable stir-fry sings with so much flavor, you'll forget all about its amazing health benefits. Using a good stir-fry sauce one of the keys to creating a great veggie stir-fry; the other is in the stir-frying - knowing when to add what. At the same time, this recipe is pretty forgiving - you can add your own choice of vegetables, depending on what you have on hand. The tofu topping is delicious, but optional - if you just want vegetables, you'll still get a great stir-fry out of this recipe. Hope you enjoy it as much as my family does!

Prep Time: 16 minutes

Cook Time: 18 minutes

Total Time: 34 minutes

Yield: SERVES 3-4 with rice


  • 12-oz/350g. tofu medium firmness (about 2.5 cups cubed)
  • 3-4 cloves garlic, minced
  • 1 Tbsp. finely chopped purple OR white onion
  • 1 medium carrot, sliced
  • 1 stalk celery, sliced thickly
  • 1.5 to 2 cups broccoli florets
  • 6-7 shiitake mushrooms, sliced
  • 1.5 to 2 cups baby bok choy OR regular chopped green cabbage
  • 1 red bell pepper, sliced
  • 6 Tbsp. vegetable oil
  • 1/3 cup vegetable stock
  • 3/4 cup white flour
  • 4 Tbsp. soy sauce
  • 1 Tbsp. hoisin sauce (available in the Asian section of most supermarkets)
  • 2 Tbsp. sweet chili sauce(available in the Asian section of most supermarkets)
  • 1 tsp. rice vinegar OR regular white vinegar
  • 1 Tbsp. sherry OR cooking sherry
  • 3 Tbsp. hoisin sauce
  • 1 Tbsp. brown sugar


  1. In a small mixing bowl, stir together the 'Tofu Marinade' until sugar dissolves. Cut the tofu into 1 to 1.5-inch cubes or rectangles and add to the sauce, gently turning to saturate. Set in the refrigerator.
  2. Combine 'STIR-FRY SAUCE' ingredients together in a cup and set aside. Chop all your vegetables, keeping them separate so you can add them at different times. Set aside.
  3. Distribute flour over a large dinner plate. Remove tofu from refrigerator and gently turn each piece in the flour. Let tofu remain sitting in the flour.
  4. Heat a small to medium-size frying pan over high heat. Add 5-6 Tbsp. oil. When oil is hot, add the floured tofu cubes. Fry 1 minute, then turn tofu for 1 more minute or until medium-browned on both sides. Remove tofu from oil and set on paper towel to drain. Reduce heat to medium-low and continue frying until all tofu is cooked. Reserve fried tofu on a pan in a warm oven.
  5. Heat a wok or large frying pan over high heat. Add 1 Tbsp. oil and swirl around, then add the onion and garlic. Stir-fry 1 minute. Add carrot and celery + 2 Tbsp. vegetable stock, and stir-fry 2 minutes.
  6. Add broccoli + 2 Tbsp. stock. Stir-fry 1 minute, then add 2 Tbsp. stir-fry sauce. Stir-fry 1 more minute, then add mushrooms and all remaining stock. Stir-fry 1 minute.
  7. Add boy choy (or cabbage), red pepper, and all remaining stir-fry sauce, stirring everything together until vegetables are bright and cooked but still retain some crispness (1.5 to 2 minutes). Remove from heat and taste-test. Add a little lime or lemon juice if too salty or sweet for your taste, or more soy sauce if not salty enough. Some fresh-cut chili or chili flakes can be added for more spice.
  8. To serve, transfer vegetables onto a serving plate or individual plates or bowls. Tip the pan to drizzle remaining sauce over, then top with the warm tofu. Serve with Thai jasmine rice, and ENJOY!.

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