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!


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 Sesame Oil
1 tsp Fish Sauce

1- Cook the tofu in the 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, fish sauce, green onions and sauté for 1 minute.
4- Serve and enjoy!

Servings: 1