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· July 26, 2022

Tofu Veggie Stir Fry

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This Tofu Veggie Stir Fry is a simple and flavorful dish containing tofu, broccoli and carrots. Serve it alongside white rice for lunch or dinner!

*This post may contain affiliate links which helps bring you delicious recipes for free.

easy asian recipe veggie vegetable broccoli carrot tofu stir fry

I just came back from an amazing month-long visit back to Malaysia. It was such a joy to be able to spend time with my family and friends after not being able to travel for two years. And I was constantly on a food high from the restaurants, takeout, or my mother’s cooking that I was spoilt with.

But when it comes to cooking after coming back from travelling, I always love to fall back on the good old stir fry. It’s simple, easy, and gives you plenty of room to adjust the ingredients based on what you have at the moment.

Tofu, Broccoli & Carrots Stir Fry

If you’re looking to incorporate more tofu into your meals, then this is the perfect way to start! This tofu and veggie stir fry makes for a great side dish for you to pair with a plate of hot white rice.

In this recipe, after stir frying the ingredients, I have an additional step of “steaming” the veggies by adding water and covering the pan with a lid for a few minutes. But you can definitely dismiss this step and opt to stir fry it all the way as well.

easy asian recipe veggie vegetable broccoli carrot tofu stir fry

The delicious and flavorful sauce contains only a few ingredients: light soy sauce, oyster sauce, sugar, and pepper.

As for the vegetables, I used broccoli and carrots as they’re what I had on hand. It’s also what I normally add to stir fry dishes.

Ingredients

  • Carrot
  • Broccoli
  • 1 Block firm tofu
  • Garlic
  • Sesame oil
  • Neutral oil
  • Water

Sauce

  • Light soy sauce
  • Oyster sauce
  • Sugar
  • Pepper

Tofu Coating

  • Cornstarch
  • Salt
  • Pepper
  • Turmeric powder (optional)
easy asian recipe veggie vegetable broccoli carrot tofu stir fry

Instructions

  1. In a bowl, mix all the ingredients for the sauce. In a different bowl, mix the cornstarch, turmeric powder, salt and pepper.
  2. Pat dry the tofu and cut into cubes. Add the tofu into the cornstarch mixture and mix until well coated.
  3. In a pan over medium heat, heat up 4 tbsp of neutral oil or enough oil to cover the surface of the pan. Once hot enough, add the tofu and let it cook until golden brown on all sides (see notes). Remove from pan and set aside for later.
  4. In the same pan, add 1 tbsp of neutral oil. Once hot enough, add garlic and sauté for 30 seconds before adding the carrots and broccoli.
  5. Stir fry for 1-2 minutes before pouring in 1/4 cup of water and covering the pan with a lid (see notes). Let it cook 3-4 minutes or until tender. Add more water if needed.
  6. Once tender, pour in the sauce and add the tofu. Optional step: Drizzle in a bit of sesame oil. Stir until well combined. Serve with white rice and enjoy!

Notes for Tofu Veggie Stir Fry

  • Vegetable options: Aside from broccoli and carrots, you can also add on your favorite veggies. Some options include bok choy, cauliflower, and baby corn. Mushrooms are also a great choice for stir frys.
  • Pan fry tofu until golden brown: For me, cooking the tofu this way is like a half way point between deep frying and air frying. I like the crispiness from frying better than air frying but also don’t want it to be too unhealthy by deep frying. This method does take a bit longer. Alternatively, you can also deep fry, shallow fry or air fry the tofu. Either way works and is up to your preference!
  • Steam the veggies: I like the texture that you get from “steaming” the broccoli and carrots by adding water to the pan and covering with a lid. Alternatively, you can just keep stir frying the veggies until tender. 

More Tofu Recipes

  • Chili Garlic Silken Tofu (10 Minutes)
  • Malaysian Stuffed Tofu (Tauhu Sumbat)
  • Chili Oil Soft Tofu Eggs

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easy asian recipe veggie vegetable broccoli carrot tofu stir fry

Tofu Veggie Stir Fry

This Tofu Veggie Stir Fry is a simple and flavorful dish containing tofu, broccoli and carrots. Serve it alongside white rice for lunch or dinner!
No ratings yet
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course, Side Dish
Cuisine Asian

Ingredients
  

  • 1 medium sized carrot cut to your preference
  • 1 head of broccoli cut to bite sized pieces
  • 1 block firm tofu cut into cubes
  • 1/2 tbsp minced garlic
  • sesame oil
  • 5 tbsp neutral oil
  • 1/4 cup water

Sauce

  • 3 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1/4 tsp pepper

Tofu Coating

  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp turmeric powder optional

Instructions
 

  • In a bowl, mix all the ingredients for the sauce. In a different bowl, mix the cornstarch, turmeric powder, salt and pepper.
  • Pat dry the tofu and cut into cubes. Add the tofu into the cornstarch mixture and mix until well coated.
  • In a pan over medium heat, heat up 4 tbsp of neutral oil or enough oil to cover the surface of the pan. Once hot enough, add the tofu and let it cook until golden brown on all sides (see notes). Remove from pan and set aside for later.
  • In the same pan, add 1 tbsp of neutral oil. Once hot enough, add garlic and sauté for 30 seconds before adding the carrots and broccoli.
  • Stir fry for 1-2 minutes before pouring in 1/4 cup of water and covering the pan with a lid (see notes). Let it cook 3-4 minutes or until tender. Add more water if needed.
  • Once tender, pour in the sauce and add the tofu. Optional step: Drizzle in a bit of sesame oil. Stir until well combined. Serve with white rice and enjoy!

Notes

*Feel free to swap and use any vegetable that you like.
*For me, cooking the tofu this way is like a half way point between deep frying and air frying. I like the crispiness from frying better than air frying but also don’t want it to be too unhealthy by deep frying. This method does take a bit longer. Alternatively, you can also deep fry, shallow fry or air fry the tofu. Either way works and is up to your preference!
*I like the texture that you get from “steaming” the broccoli and carrots by adding water to the pan and covering with a lid. Alternatively, you can just keep stir frying the veggies until tender. 
 
Keyword easy asian recipe, easy recipe, stir fry, tofu, veggie
Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.

Other recipes you'll like:

cold 10 minutes quick and easy chili garlic silken tofuChili Garlic Silken Tofu (10 Minutes) stuffed tofu tauhu sumbatMalaysian Stuffed Tofu (Tauhu Sumbat) chili oil soft tofu eggsChili Oil Soft Tofu Eggs
Chicken Katsu Sandwich Sliders
Mango Smoothie With Milk (Mangga Susu)

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A 20-something year old dreamer sharing foods of her culture, experiences and cravings.

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