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Vegetable stir-fry with tofu served
Savoury tofu and vegetables coated in a rich soy glaze

Chinese style vegetable and tofu stir-fry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The essence of stir-frying is speed and high heat. The goal is for the tofu to get a crust, and for the vegetables to remain crisp, while the soy sauce steam permeates them. This technique is 'wok hei' (the breath of the wok), which gives the food that characteristic, slightly smoky flavour.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Chinese

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Kitchen paper

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten (if soy sauce contains wheat)

Instructions

1 ✓

Wrap the tofu in kitchen paper, and place a weight on it for 15 minutes to press out the water. Then cut into 2 cm cubes.

Tip: After removing the water, the tofu soaks up flavours like a sponge and fries crispier.
2 ✓

Finely chop the ginger and garlic.

3 ✓

Heat 2 spoons of oil in the wok until smoking. Throw in the tofu, and fry all sides until golden brown. Remove and set aside.

Tip: Don't move it constantly! Let it fry for 1-2 minutes on one side to get a crust (Maillard reaction).
4 ✓

Replenish the oil, throw in the ginger and garlic, then the vegetables. Stir-fry shaking the pan for 3-4 minutes.

Tip: Keep moving so the hot metal touches them, but they don't burn.
5 ✓

Put the tofu back, drizzle with the soy sauce, and toss together for another 1 minute.

Tip: If you like it saucier, mix the cornflour in a little water and pour over at the end.

Recipe FAQ

Why does the tofu stick?
Two reasons: the tofu was wet (it needs pressing!), or the wok/oil wasn't hot enough. Tofu needs to be fried patiently until it releases from the bottom of the pan.

Ingredients

  • 400 g Firm tofu (plain or smoked)
  • 400 g Mixed stir-fry vegetables (e.g., carrot, broccoli, onion, mange tout)
  • 4 tbsp Soy sauce
  • 1 walnut-sized Fresh ginger
  • 2 cloves Garlic
  • 3 tbsp Oil (sunflower or sesame oil)
  • 1 tsp Cornflour (optional, for thickening)