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+ servings

Asian Tofu Vegetable Stir Fry (30-min. Recipe)

Christie Lai
Asian Tofu Vegetable Stir Fry. Healthy, tasty, and easy to make. Takes less than 30 minutes to cook. Perfect for dinner or leftovers for lunch!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Lunch, Side Dish
Cuisine Asian, Vegetarian
Servings 4
Calories per serving 215 kcal

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

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.
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Nutrition
Calories: 215kcal | Carbohydrates: 39g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 790mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6832IU | Vitamin C: 75mg | Calcium: 107mg | Iron: 3mg