Vegetarian Stir-Fry with Tofu and Vegetables


A colorful, flavorful, and healthy vegetarian stir-fry packed with protein-rich tofu and fresh vegetables. Perfect for lunch or dinner!

📝 Ingredients (Serves 2–3)

For the stir-fry:

  • 1 block (200g) firm tofu, cut into cubes

  • 1 cup broccoli florets

  • 1 carrot, sliced thinly

  • 1 bell pepper (any color), sliced

  • 1 cup mushrooms, sliced

  • 2 tablespoons oil (vegetable or sesame)

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger

For the sauce:

  • 3 tablespoons soy sauce

  • 1 tablespoon hoisin sauce (optional for sweetness)

  • 1 teaspoon sesame oil

  • 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)

Optional toppings:

  • Toasted sesame seeds

  • Chopped green onions

  • Fresh coriander

🍳 Instructions

  1. Prepare the tofu:
    Pat tofu dry using a paper towel, then cut into cubes. Optional: Lightly fry in a pan until golden brown and set aside.

  2. Cook the vegetables:
    Heat oil in a large pan or wok over medium heat. Add garlic and ginger, stir for a few seconds. Then add broccoli, carrot, bell pepper, and mushrooms. Stir-fry for about 5–6 minutes until slightly tender but still crisp.

  3. Add tofu and sauce:
    Add the cooked tofu to the pan. Mix all sauce ingredients in a bowl and pour into the pan. Stir well to coat everything evenly. Let it cook for 2–3 more minutes until the sauce thickens.

  4. Garnish and serve:
    Turn off heat. Top with sesame seeds, green onions, or coriander if desired.
    Serve hot with steamed rice or noodles.