Easy Tofu Stir Fry

I normally do the tofu version first for the vegetarians in the household and then follow with the chicken stir fry. When I say tofu, many people say oh tofu, it’s so tasteless. Yes agreed it is bland and does not have a taste as such but that is the point, as it takes on the umami flavours of the other ingredients so well. I have learnt to incorporate tofu into several vegetarian versions of dishes I cook on an everyday basis, you can say I like it.

400 grams firm tofu, drained

2 medium sized carrots cut into batons

400 grams mushrooms (prepared) and quartered

1 large red pepper cut into 4-5 centimetre strips

1 bunch Shanghai green bok choy, washed well, stalks and leaves separated

3 cloves garlic thinly sliced

5 centimetres knob of ginger peeled and thinly sliced

1 fresh red chilli sliced

4 – 5 tablespoons vegetable oil

1 tablespoon of black sesame seeds toasted for garnish

For the sauce

½ teaspoon brown sugar

½ teaspoon salt

1 teaspoon of potato starch

4 teaspoons light soy sauce

1 teaspoon dark soy sauce

1 tablespoon of water


Wrap the tofu in a couple of layers of kitchen paper and weight it down for 15 to 20 minutes. Cut into strips.

Heat a couple of tablespoons of the oil in a well-seasoned wok. Add half the tofu strips and fry until the edges are browned. Remove and set aside. Repeat the process until all the tofu is fried.

You may have some oil left in the wok in which case you don’t need any more. If there is no oil, then add a couple of teaspoons of oil. Add the mushrooms and carrots and stir fry continuously. When the carrots begin to get colour on them, add the red peppers and the stalks of bok choy. Stir fry for a further minute and add the ginger, garlic, red chilli and also the bok choy leaves. Stir to mix after which you can add the tofu pieces. Stir fry continuously and make a well in the centre of the wok. Give the sauce a stir and pour this into the well. Stir quickly as it thickens and coats your stir tofu and vegetables. Garnish with the toasted sesame seeds. Serve immediately with hot rice. Serves 4

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