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This is a very simple and easily customizable Tofu and Vegetable Stir-Fry. Feel free to use any other vegetables of choice and whatever you can find lying in your fridge! The tofu is marinated in a sweet, savory, and spicy gochujang-based sauce before being pan-fried with vegetables and mushrooms. This is perfect enjoyed with rice for a delicious and satisfying meal.

THIS TOFU AND VEGETABLE STIR-FRY IS

• Incredibly tasty and easy to put together
• Easily customizable
• A great way to use up leftover veggies of your choice!
• Packed with a tasty gochujang-based sauce

INGREDIENTS YOU’LL NEED

FOR THE STIR-FRY SAUCE/TOFU MARINADE

• 1 tbsp gochujang
• 1.5-2 tbsp vegetarian oyster sauce adjust to taste
• 1 tbsp ketchup
• 1.5 tbsp maple syrup or sugar
• 1/4 tsp ground black pepper
• 1-2 tsp chili oil optional for extra heat
• 3 tbsp room temperature water

TOFU & VEGETABLES

• 1/2 lb pressed extra firm tofu
• 3.5 oz carrot thinly sliced
• 1 small onion thinly sliced
• 3 green onions sliced (white and green parts separated)
• 3.5 oz fresh mushrooms of choice sliced into 2-inch (5-cm) long pieces
• Neutral oil for cooking
• Salt and pepper to taste – for vegetables
• Water to cook if needed

FEEL FREE TO USE ANY OTHER VEGETABLES YOU WANT! 🙂

TO FINISH

• Drizzle of sesame oil to finish

TO SERVE

• Steamed rice

SAUCE

• Mix all the ingredients together in a small bowl. Taste the sauce and feel free to adjust it depending on your preference.

STIR-FRYING

• Drain and press the block tofu. I purchased a pre-pressed block of extra firm tofu so I simply patted it try.
• Slice the tofu into 3/4-inch thick pieces in any shape of your choice. I sliced mine into rectangular pieces.
• Place the tofu in a deep dish or bowl. Pour half of the sauce over and then coat each piece of tofu into the sauce. Leave to marinate for at least 30 minutes. Reserve the remaining sauce for the stir-fry later on.

• Meanwhile, prepare your vegetables of choice.
• Heat a large skillet or pan over medium heat. Add the oil. Once hot, add the marinated tofu.
• Pan-fry the tofu for 2-3 minutes or until lightly brown around the edges. Flip over and repeat fro the remaining side.
• Move the tofu to the side.

ADD THE VEGGIES

• Over medium high heat, add more oil then stir-fry the onions and white part of the green onions until tender.
• Add the carrots and cook until crisp tender. Add the mushrooms and then cook as well.
• Mix everything together and then pour the remaining sauce. Lower the heat and allow the sauce to coat each piece of tofu and vegetable.
• Taste the tofu/vegetables and feel free to season with more salt and pepper if needed. You can also add a splash of water to loosen the sauce. Add the green parts of the green onion.

SERVE AND ENJOY

• Turn off the heat. Finish with a generous drizzle of sesame oil.
• Serve this while hot and enjoy with some rice or noodles.

MORE TOFU RECIPES YOU’LL ENJOY

• Tofu “Chicken” Teriyaki
• Korean Spicy Braised Tofu
• Fried ‘Chicken’ and Gravy
• Tofu Katsu
• Nori-Wrapped Tofu in Spicy Sauce
• Maple Hoisin Tofu
• Orange Tofu
• Pan-Fried Tofu Cakes
• Tofu ‘McNuggets’
• Tomato and “Egg” Stir-Fry

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Tofu and Vegetable Stir-Fry

5 from 3 votes

This is a very simple and easily customizable Tofu and Vegetable Stir-Fry. Feel free to use any other vegetables of choice and whatever you can find lying in your fridge! The tofu is marinated in a sweet, savory, andspicy gochujang-based sauce before being pan-fried with vegetables and mushrooms. This is perfect enjoyed with rice for a delicious and satisfying meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Side Dish

Cuisine Asian, Chinese, East Asian

Servings 2 servings

Calories 347 kcal

Ingredients

  

1x2x3x

SAUCE

• 1 tbsp gochujang or Korean chili paste
• 1.5-2 tbsp vegetarian oyster sauce adjust to taste
• 1 tbsp tomato ketchup
• 1.5 tbsp maple syrup or sugar
• 1/4 tsp ground black pepper
• 1-2 tsp chili oil , optional for extra heat
• 3 tbsp room temperature water

TOFU & VEGETABLES

• 1/2 lb pressed extra firm tofu
• 3.5 oz carrot thinly sliced
• 1 small onion thinly sliced
• 3 green onions sliced (white and green parts separated)
• 3.5 oz fresh mushrooms of choice sliced into 2-inch (5-cm) long pieces
• Any other vegetables of your choice!
• Neutral oil for cooking
• Salt and pepper to taste – for vegetables
• Water to cook if needed

TO FINISH

• Drizzle of sesame oil to finish

TO SERVE

• Steamed rice

Instructions

 

SAUCE

• Mix all the ingredients together in a small bowl. Taste the sauce and feel free to adjust it depending on your preference.

STIR-FRYING

• Drain and press the block tofu. I purchased a pre-pressed block of extra firm tofu so I simply patted it try.
• Slice the tofu into 3/4-inch thick pieces in any shape of your choice. I sliced mine into rectangular pieces.
• Place the tofu in a deep dish or bowl. Pour half of the sauce over and then coat each piece of tofu into the sauce. Leave to marinate for at least 30 minutes. Reserve the remaining sauce for the stir-fry later on.
• Meanwhile, prepare your vegetables of choice.
• Heat a large skillet or pan over medium heat. Add the oil. Once hot, add the marinated tofu.
• Pan-fry the tofu for 2-3 minutes or until lightly brown around the edges. Flip over and repeat fro the remaining side.
• Move the tofu to the side.
• Over medium high heat, add more oil then stir-fry the onions and white part of the green onions until tender.
• Add the carrots and cook until crisp tender. Add the mushrooms and then cook as well.
• Mix everything together and then pour the remaining sauce. Lower the heat and allow the sauce to coat each piece of tofu and vegetable.
• Taste the tofu/vegetables and feel free to season with more salt and pepper if needed. You can also add a splash of water to loosen the sauce. Add the green parts of the green onion.
• Turn off the heat. Finish with a generous drizzle of sesame oil.
• Serve this while hot and enjoy with some rice or noodles.

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NUTRITIONAL INFO

Serving: 1serving | Calories: 347kcal | Carbohydrates: 31g | Protein: 12g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 553mg | Potassium: 716mg | Fiber: 4g | Sugar: 19g | Vitamin A: 8524IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 2mg

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