Vegan Tofu and Vegetable Stir-Fry Recipe

vegan tofu and vegetable stir-fry


We have snow, ice and it's cold outside. I am not a big fan of winter. I like the snow but prefer warm weather. At least I will be getting a break from this weather next week when I travel around Asia. I can't wait to go and hopefully we will get some sunshine. We are going to Bali and it's the monsoon season but that will not stop us from visiting this amazing island. I was reading that the food is really good. That is a plus in my book.

Last week I prepared a quick stir-fry with tofu and vegetables. Since I am going to Shanghai during my trip I bought some Shanghai cabbage. It was so good that the next day I bought more and made myself another stir-fry. It's rare that I eat the same meal two days in a row. This dish is simple and quick to make, all you have to do is sauté the tofu, vegetables and serve. You could eat this stir-fry with rice but I just ate it that way. You can add any vegetables that you like and for the meat lovers you could add shrimps or chicken instead of tofu. If you use a non stick pan you will need to add water when you sauté the tofu and veggies otherwise they will stick to the pan. Or you could use more oil but I prefer to add water. This Vegan Tofu and Vegetable Stir-Fry is healthier than take-out!


VEGAN TOFU AND VEGETABLE STIR-FRY

Ingredients:
1/2 block extra-firm Tofu, well pressed and cut into small cubes
4 small Shanghai cabbage
2 green onions
2 tsp fresh ginger, minced
1 clove garlic, minced
1 tbsp soy sauce
2 tsp Blue Dragon Sesame Oil
1 tsp Blue Dragon Fish Sauce

Directions:
1- Cook the tofu in the Blue Dragon sesame oil for 2 minutes. If you are using a non-stick wok and it starts sticking add a little bit of water.
2- Add the Shanghai cabbage and stir-fry for 3-4 minutes until soft and tender.
3- Add the fresh ginger, garlic, soy sauce, Blue Dragon fish sauce, green onions and sauté for 1 minute.
4- Serve and enjoy!

Servings: 1




21 Comments
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21 comments:

  1. I'm not Vegan, but I always find vegan recipes interesting and appetizing.

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    1. I am not either but I make a lot of Vegan recipes because they are delicious!

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  2. A wonderful stir-fry! I love that kind of food.

    Cheers,

    Rosa

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  3. That looks so yummy! Now I wish I hadn't given away my wok.

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  4. That stir fry looks great. I have never been able to do tofu though...maybe it's a texture thing. This would be great with any protein though, I bet.

    Kelly
    www.alovelylifeindeed.com

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    Replies
    1. I like tofu but I know that it's not for everyone. My husband wants meat instead when we make stir-fries.

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  5. Oh my lucky you!! Have an amazing trip! This recipe looks awesome. Definitely going to give it a try.

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  6. I don't think I've ever used Blue Dragon products before. I'll have to keep an eye out for them the next time I'm at the grocery.

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  7. Fantastic vegan recipe, Helene! Tofu stir fries are pretty much my life at home for the next six months in Chiang Mai. Such a quick and easy and healthy (if you forego stacks of oil) meal to make. :D Enjoy your trip to Bali, and I hope the rains ease off for you! :)

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    1. I was in Bangkok 2 yrs ago and now going back to Asia soon but will not have time to go to Chiang Mai. Have a good trip.

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  8. This looks delicious!

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  9. That looks so good. I have never tried cooking with tofu though. I didn't know how but now I am off to try it.

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    Replies
    1. I use tofu a lot in my kitchen, even in smoothies.

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  10. I haven't cooked with tofu for quite a while and I've never tried Shanghai cabbage. Maybe it's time for a trip to the grocery store! Thanks for the quick and unique recipe.

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