Vegetable Wok with Tofu

Name: Vegetable Wok with Tofu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g Extra-firm tofu; 30 ml Vegetable oil; 300 g Broccoli; 150 g Carrots; 300 g Bell peppers (various colors); 150 g Snap peas; 200 g Mushrooms (e.g., button or shiitake); 1 piece Onion; 3 cloves Garlic; 2 cm Fresh ginger; 60 ml Tamari (gluten-free soy sauce); 15 ml Sesame oil; 15 ml Rice vinegar; 10 g Cornstarch; 15 ml Maple syrup (or honey); 60 ml Water or vegetable broth; 5 ml Sriracha (optional); 5 g Toasted sesame seeds (for garnish); 2 stalks Green onions (for garnish)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

This vegetable wok with tofu is a true flavor explosion that comes together quickly and is packed with fresh vegetables. Crispy pan-fried tofu and vibrant veggies create a perfect harmony with a sweet and savory sauce. It's an ideal choice for a light yet satisfying dinner that's guaranteed to awaken your taste buds. Plus, it's incredibly versatile, so you can make it with any seasonal vegetables.

Steps

Prep Tofu & Sauce

Press excess water from the tofu using paper towels, then cut into 2 cm cubes. In a bowl, whisk together tamari, sesame oil, rice vinegar, cornstarch, maple syrup, water/broth, and sriracha (if using). Set aside.

Prepare Vegetables

Cut broccoli into bite-sized florets, carrots into thin strips, bell peppers into strips, and mushrooms into slices. Mince the onion, garlic, and grate the ginger.

Cook Tofu

Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from wok and set aside.

Stir-fry Vegetables

Add another 1 tbsp oil to the wok. Add onion, carrots, and broccoli, stir-fry for 3-4 minutes until slightly tender-crisp. Then add bell peppers, mushrooms, garlic, and ginger, stir-fry for another 2-3 minutes. Finally, add snap peas and stir-fry for 1 more minute.

Add Sauce & Serve

Pour the reserved sauce over the vegetables and stir constantly until it thickens, about 1-2 minutes. Return the cooked tofu cubes to the wok and toss to coat with the sauce and vegetables. Serve immediately, garnished with toasted sesame seeds and chopped green onions. Perfect with rice or noodles.

	Per 100g	Per Serving 300g / 10.5 oz
Calories	180 kcal	540 kcal
Protein	12g	36g
Fat	10g	30g
Carbohydrate	12g	36g
Fiber	3g	9g
Sugar	5g	15g

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vegetables

vegan

stir fried

everyday

main course

tender

Asian

all seasons

Hot

Vegetable Wok with Tofu

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep Tofu & Sauce

Prepare Vegetables

Cook Tofu

Stir-fry Vegetables

Add Sauce & Serve

Extra Tips

► Don't overcrowd your wok! If you add too many vegetables at once, they will steam instead of stir-fry. Cook them in batches if necessary.

► For extra crispy tofu, toss it with a little cornstarch before pan-frying.

► Serve your wok with brown rice or quinoa for a more filling and nutritious meal.

Nutrition