Simple Tofu and Vegetable Stir-Fry with Ginger - a simple recipe for an easy Chinese-style vegetarian and vegan vegetable stir-fry with tofu in a light ginger sauce. Feel free to add in whatever vegetables you happen to have on hand, just about any kind of veggie will work for this quick and easy stir-fry recipe. You could also omit the tofu, or use seitan or tempeh instead.
See also: More vegan stir-fry recipes
- 3/4 cup soy sauce
- 1/2 cup lemon juice
- 1 tablespoon fresh ginger (grated or minced)
- 1 block tofu (firm or extra-firm, well pressed and cut into 1 inch cubes)
- 2 tablespoons vegetable oil (or olive oil)
- 1/2 cauliflower (chopped)
- 1 bunch broccoli (chopped)
- 2 carrots (sliced)
- 1 onion (chopped)
- 1 bell pepper (any color, sliced)
- 1 cup snow peas
- 1 cup mushrooms (sliced, any kind)
- 3 green onions (scallions, sliced)
- 1 cup rice (pre-cooked)
- First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first. Not sure how to do that? See this easy step-by-step guide: How to press tofu.
- In a large shallow bowl, whisk together the soy sauce, lemon juice, and ginger. Marinade the tofu in this sauce for at least one hour.
- In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
- Add the snow peas, mushrooms, green onions, and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
- Add the rice and cook just until heated through and well mixed.
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|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||13 g|