Tofu Vegetable Stir-Fry

14 30 280
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Tofu Vegetable Stir-Fry
Health Rating


1/4 cup Soy sauce, low sodium
1 tbsp Hoisin sauce, ready-to-serve
1 tbsp Rice vinegar
1 1/2 tsp Cornstarch (Alternative thickeners: arrowroot or barley flour)
1 package Tofu, regular, firm
3 clove(s) Garlic (minced)
2 tsp minced Ginger root (minced)
1/2 tsp Hot pepper (chili) flakes
2 medium Carrots (thinly sliced)
1 head Broccoli, raw (Stems trimmed, florets cut into bite sized pieces)
2 cup Shiitake mushrooms, raw (sliced and steamed)
2 stalk(s) Green onion, scallion, ramp (thinly sliced)
2 tsp Sesame oil
2 tbsp Sunflower oil


1. In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.

2. Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, heat half of the oil (1 tsp sesame oil, 1 tbsp sunflower oil) over medium-high heat; stir-fry tofu until golden, about 6 minutes. Transfer to plate.

3. Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.

4. Add carrots, broccoli and mushrooms; stir-fry for 1 minute. Add 1 tbsp. (15 mL) water; cover and steam until carrots and broccoli are tender, about 3 minutes. Turn off heat and add the cooked tofu. Mix well and serve over preferred grain. 

Nutrition Facts

Per Portion

Calories 280
Calories from fat 135
Calories from saturated fat 16.2
Total Fat 15.0 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.2 g
Monounsaturated Fat 6.1 g
Cholesterol 0.1 mg
Sodium 646 mg
Potassium 614 mg
Total Carbohydrate 19.3 g
Dietary Fiber 5.4 g
Sugars 5.0 g
Protein 16.8 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.2

Energy sources




is a great source of plant-based protein!