Asian Tofu Vegetable Stir Fry. A delicious, easy and quick recipe that is also vegetarian. It takes less than 30 minutes to cook and is perfect for dinner or leftovers for lunch!
If you find yourself having a hard time eating vegetables or plant focused foods, then this stir fry is a delicious way to do so!
The great thing about this dish is it is PACKED with veggies and some protein thanks to the Fried Tofu Balls. The fried tofu balls are a must!
You can get them at any Asian grocer in the refrigerated area. They are a must because they're spongy and soak up that delicious stir fry sauce. Fried Tofu Balls are commonly used in Chinese cuisine.
This Asian stir fry vegetables with tofu calls for white button mushrooms, red bell pepper, celery, carrots, snow peas, onion, zucchini, and fried tofu balls cooked in veggie stock, avocado oil and stir fry sauce.
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For this recipe
You will need the following ingredients for my Chinese tofu vegetable stir fry:
Ingredients
- 1 pint white button mushrooms halved
- 2 small zucchinis sliced
- 1 red bell pepper chopped
- 1 celery stalk sliced
- One cup of snow peas sliced
- One cup of carrots sliced
- ½ onion sliced
- One pack fried tofu balls
- 1 tsp avocado oil
- 1 cup vegetable stock
Stir Fry Sauce
- 3 tbsp vegetarian stir fry sauce or oyster sauce if not vegan
- 1 tbsp cornstarch
- ½ cup water
How to make this Chinese tofu and vegetable stir fry
- Prepare your vegetables. In a small bowl, mix together the vegetarian stir, cornstarch and water. Set aside
- In a hot wok set over high heat, add avocado oil followed by onions. Then add in all your vegetables. Saute for 5-7 minutes until soft. Cover with a lid.
- Pour in the veggie stock. Let this cook for 1 minute. Lower heat. Pour in your stir fry sauce and quickly mix until sauce is glossy and thick covering your vegetables.
The Sauce
The stir fry sauce for my Asian tofu and vegetable stir fry is so versatile. It can be used for any stir fries with meat or other veggies. It consists of only three ingredients: vegetarian stir fry sauce, cornstarch and water! So make sure you bookmark this recipe!
On a personal note
As I continue to share more recipes on this blog, I'm going to publish more Asian based recipes and I hope you stick a long for the ride.
I grew up eating Asian food and I am so comfortable cooking it. I also realize a lot of my readers enjoy my asian recipes more than my western ones. Asian cooking also challenges me in many ways by experimenting with different flavours thanks to the wide ingredient range that is used.
With that said, I will also be sharing less nutrition information but truly get back to my passion for food and supporting organic or local initiatives for the planet.
This realization came upon me when I started to feel unmotivated to share nutritional information. I also felt like I was forcing my dishes to be super healthy but sometimes it just didn't hit the spot. Of course, I didn't share those recipes as I would hate to waste your time in the kitchen.
So I hope you enjoy the Asian recipes that I share from here on out. Sometimes I will share a western dish or one from another culture but it will mostly be Asian dishes! And if you're missing some western recipes, there's about 200 of them on my blog lol! So lots for you to check out, just use the Search bar or Search by Course.
Give it a try!
Well I hope you give my Asian Tofu Vegetable Stir Fry recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this Chinese tofu vegetable stir fry recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my Chinese vegetable tofu stir fry, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Asian Tofu Vegetable Stir Fry (30-min. Recipe)
Ingredients
- 1 pint white button mushrooms halved
- 1 red bell pepper chopped
- 1 stalk celery sliced
- 2 small zucchinis sliced
- 1 cup snow peas sliced
- 1 cup carrot sliced
- ½ yellow onion sliced
- 140 grams fried tofu balls
- 1 teaspoon avocado oil
- 1 cup vegetable stock
Stir Fry Sauce
- 3 tablespoon vegetarian stir fry sauce or oyster sauce if not vegan
- 1 tablespoon cornstarch
- ½ cup water
Instructions
- Prepare your vegetables. In a small bowl, mix together the vegetarian stir, cornstarch and water. Set aside
- In a hot wok set over high heat, add avocado oil followed by onions. Then add in all your vegetables. Saute for 5-7 minutes until soft. Cover with a lid.
- Pour in the veggie stock. Let this cook for 1 minute. Lower heat. Pour in your stir fry sauce and quickly mix until sauce is glossy and thick covering your vegetables.
Josiah - DIY Thrill
This looks like the perfect dinner!
Tasia ~ two sugar bugs
This stir fry looks so yummy Christie!! I am so excited to see what Asian recipes you share as I am a big fan of all those flavors!!
Heidi | The Frugal Girls
Yum, I love your stir fry recipe. So many delicious flavors, talk about the perfect no-guilt dinner!
Rebecca Dillon
What a fabulous recipe! I can't wait to try this one out.
Katherine | Love In My Oven
Bring on all the Asian dishes, Christie!! Asian cuisine is my favourite, anyway. And if your new recipes are looking anything like this one, then we're all in for a treat! Yum!
Rosemary
I'm loving all the new Asian recipes here!! I don't really know how to make many Asian dishes so your site is going to be my go-to!
Sherri
I love this healthy and easy stir fry dish! So much veggie goodness in here! A perfect weeknight meal!