Spicy Vegetable Stir Fry with Tofu

Colorful Tofu Vegetable Stir Fry with a bite, served and garnished with peanuts and toasted black sesame seeds for a little extra flavor.
Heat things up with this flavorful and spicy vegetarian stir fry. Chili paste adds desirable heat to a mix of crisp, colorful vegetables while traditional flavors of ginger and soy bring balance to the dish.
Serves 4-6



  • ½ package extra-firm tofu (16 oz package), pressed and cut into ½” cubes
  • 2 cups broccoli florets cut into bite-sized pieces
  • 2 medium carrots, peeled and julienned
  • 1 red bell pepper, chopped
  • ½ red onion, chopped
  • ½ cup white mushrooms, sliced
  • 2 stalks celery, sliced diagonally
  • ¼ cup unsalted roasted cashews or peanuts, optional

For Frying

  • 3 tablespoons vegetable oil (avocado or peanut works well)
  • 1 tablespoon fresh ginger, grated or minced
  • 1 tablespoon fresh garlic, minced


  • 1/2 cup vegetable stock or broth (may substitute water)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili sauce, or to taste
  • ½ teaspoon sugar

Thickener for Sauce

  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  • 1 tablespoon sesame seeds, toasted
  • Chile oil drizzled over final dish (optional)


Combine thickener ingredients in a small bowl and set aside. In another small bowl, mix together the broth, soy and chili sauces and set aside as well.

Heat 1 tablespoon of the oil in a wok over medium-high heat. Add ginger and garlic, and sauté until aromas are released, about 20 seconds. Carefully scoop out the aromatics with a wooden spoon and set aside—do not discard.

Wok stir fry vegetables, bright in color, but still very crisp.

Add remaining oil to wok then add the vegetables in stages to preserve their texture. Add the onions, celery, and bell peppers. Stir fry until vegetables are brighter in color but still very crisp. About 30–60 seconds. Then add the broccoli, mushrooms and shredded carrots and stir fry about 30 seconds. Add the garlic and ginger back to the wok and mix thoroughly.

A luscious combination of bright, crisp vegetables stir frying in wok.

Push the ingredients to the side of the wok and create a well in the center. Add the sauce and bring to a gentle boil.

Add the tofu to the sauce in the center and coat thoroughly. Mix all ingredients together and once again create a well in the center. The sauce should gather in the center and to this you will add your cornstarch and water thickener. Bring back to a boil and mix thoroughly with other ingredients.

Toss in nuts, if using. Stir fry is ready when sauce has thickened slightly.

Serve stir fried vegetables over steamed white rice, then garnish with toasted sesame seeds and optional sesame oil.


We added the celery tops as well as the chopped celery for added flavor and greens.

Black sesame seeds can be substituted for toasted sesame seeds for contrasting color.

You can enable or disable the printing of a recipe image by clicking on it.

This site uses 'cookies' to maintain browsing session, serve advertising, perform anonymized usage analytics, and provide the service of this website.