Vegetable and Tofu Stir Fry

Chinese Tofu Stir Fry with peanuts and toasted black sesame seeds sprinkled over the top.
This quick and easy stir-fry will surely become a new family favorite. Crispy veggies pair nicely with textured tofu for a light, yet filling, Chinese meal.
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, julienned
  • ½ white onion, julienned
  • ½ cup white mushrooms, sliced
  • 2 stalks celery, sliced diagonally or julienned
  • ¼ cup unsalted roasted cashews or peanuts, optional

For Frying

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


  • ¼ cup soy sauce
  • ¼ vegetable stock or broth (can substitute water)
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar (can substitute coconut sugar if you prefer a lower fructose sugar)

Thickener for Sauce

  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  • 1 tablespoon sesame seeds, toasted*
  • Toasted Asian sesame oil drizzled over dish, optional


Combine thickener ingredients in a small bowl and set aside. In another small bowl, mix together the soy sauce and brown sugar 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 onions, celery, carrots and bell peppers until bright in color and still crisp.

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

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.

Stir fry sauce with vegetables and tofu, mix until coated and sauce is thickened.

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.


You can chop or julienned the veggies. Julienned veggies creates a beautiful dish, but chopped is somewhat easier to prepare.

*If using a garlic press, don’t pack the garlic too tightly in the spoon as pressed garlic yields more than minced garlic.

*We used black sesame seeds because we had them in the pantry. Toasted sesame seeds add a little more flavor, but the black sesame seeds garnished the dish nicely.

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