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Vegetable and Tufu Stir Fry


  1. 1-tablespoon Olive Oil or Coconut Oil

  2. 1/2 medium onion, sliced

  3. 2 cloves garlic, finely chopped

  4. 1 tablespoon fresh ginger root, finely chopped

  5. 1 (16 ounce) package tofu, drained and cut into cubes

  6. 1/2-cup water

  7. 4 tablespoons rice wine vinegar

  8. 2 tablespoons soy sauce or coconut aminos

  9. 2 teaspoons cornstarch dissolved in 2 tablespoons water

  10. 1 carrot, peeled and sliced

  11. 1 green bell pepper (or colored peppers) seeded and cut into strips

  12. 1 small head bok choy, chopped

  13. 2 cups fresh mushrooms, chopped

  14. 1 1/4 cups bean sprouts

  15. 1 cup bamboo shoots, drained and chopped

  16. 1/2 teaspoon crushed red pepper

  17. 2 medium green onions, thinly sliced diagonally


  • In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute.

  • Stir in garlic and ginger, and cook for 30 seconds.

  • Stir in tofu, and cook until golden brown.

  • Stir in carrots, bell pepper cooking for 2 minutes.

  • Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through.

  • Remove from heat.

  • In a small saucepan, combine water, rice wine vinegar, and soy sauce, and bring to a simmer.

  • Cook for two minutes, and then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.


Serving options: As a lunch or dinner meal as TOFU is a good source of protein!

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