Veggie-Tofu Stif-Fry


Lately I have been too busy to cook anything special or to blog. Settling into new home and interviewing for jobs has been keeping me away from my passion of cooking, all my hobbies. After moving to grove city, I have finally gotten back into workout routine but eating habits still needs some work. After eating indian food for a month, I desperately needed change. I wanted something light for dinner and that hubby can also take for lunch the next day! Kill two birds with one stone! I wanted something quick and yummy yet healthy! I made veggie tofu stir-fry with all the ingredients available.

I love Stir-Frys because they are easiest way to get a huge serving of veggies and protein without having to spend a lot of time in the kitchen. They are also a great way to use up left over veggies because you can pretty much throw anything in them and it will still taste good. I hope you love the recipe as much as I did.


1 pack of organic extra-firm Tofu, cut into cubes

2 cups roughly chopped green beans (chopping is optional)

1 cup diced onions

1 cup diced bell pepper

1 cup diced mushrooms

1 cup diced carrots

2 tbsp peanut or olive oil for sauteing

1/4 cup low sodium soy sauce

2 tbsp teriyaki stir-fry sauce

2 tbsp. ketchup

3 tbsp.  sriracha chilli garlic sauce (Sambal Olek)

1 tbsp ginger-garlic paste


Preheat oven to 400 degrees and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of tofu. Then place a plate or bowl on top and top it with something heavy like a skillet. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1 inch cubes.

Arrange tofu on a baking sheet and bake for a total of 30-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it more porous texture. Once it is golden brown and a bit firm, remove from the oven and set it out to dry a bit more while you prep your vegetables. ideally, it would set out for another 20-30 minutes.

In a small mixing bowl, whisk together all of the sauce ingredients- set aside. To a large skillet over high heat, add choice of oil and toss in the veggies to coat. Cook for approx. 5-8 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. Cook for approx 5 more minutes until all vegetables are cooked throughout. Toss in the tofu and stir to coat evenly.

Cook it for another 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice/noodles. Best when eaten fresh, though will keep in the refrigerator for a couple days.

P.S. You can save time by prepping tofu ahead of time. If you don’t like the texture of baked tofu, you can also deep fry it. Deep frying tofu takes less time but not as healthy!. You can serve this dish with anything you want. I usually serve with sushi rice or stir in my favorite cooked noodles while its on the stove. Hope you like the recipe as much as i do!



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