Chinese Tofu & Vegetable Stir Fry

Chinese Tofu & Vegetable Stir Fry

Feb 9, 2017

So I really wasn’t a huge fan of tofu.  But Anthony & Braden made this recipe as part of the Happy Healthy Cooks program at Braden’s school last week and our super-picky little eater LOVED it.  So we’ve adopted this one as a family favorite especially since Anthony and I are trying to do a mostly vegan/vegetarian meal plan right now and this fits right in.  Plus if you make a bunch of rice, big batch of tofu and just toss it together with steamed veggies and sauce – its quick and easy for lunches or dinners throughout the week!  That’s #winning in my book.  I think this method for cooking tofu made me a fan!





2 T. olive oil, divided

3 T. soy sauce, divided

14 oz extra firm or firm tofu

1 onion, sliced

2 cloves garlic, chopped or minced

1 T. grated or finely chopped ginger

2-4 cups snow peas cut it half (or your favorite veggies)

4 cups chopped bok choy, torn (or nappa cabbage)

1 cup frozen shelled edamame (or frozen mixed vegetables)

2 cups mung bean sprouts

Cooked brown rice



1. Drain tofu and slice into 1/2 inch rectangular slices.

2. Place slices on one side of a dish towel; fold over and press dry.

3. While tofu dries, chop vegetables.

4. Stack slices of tofu and cut into small cubes (1/2 -3/4 inch thick)

5. Brown tofu in 3 batches in the wok with 1 T. oil – over high heat until lightly browned (about 5-6 minutes).

6. Add some soy sauce to the tofu; set aside.

7. Heat remaining oil; add onions.  Cook for 3-4 minutes.

8. Add garlic and ginger and sauce one minute.

9. Add 2 T. soy sauce and all remaining vegetables and cook over medium high heat, until vegetables are tender-crisp.

10. Stir in cooked tofu and serve over brown rice.


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