Veggie Tofu Stir-Fry

Firm tofu is sold in blocks in the dairy or vegetarian section of the supermarket. Before using it in a stir-fry it, drain it to remove excess water.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 package (14 oz.) firm tofu
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • ⅔ cup water
  • 2 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 1 Tbsp. cornstarch
  • ½ tsp. ground ginger
  • 2 Tbsp. vegetable oil
  • 1 cup small broccoli florets
  • 1 medium red bell pepper, seeded and sliced
  • 1 bunch bok choy, ends trimmed
  • ¼ cup cashews
  • 2 cups cooked white rice


  • Place tofu between several layers of paper towel and press gently to thoroughly drain. Remove paper towels and repeat this process. Cut the tofu into 1" x 2" chunks and set aside.
  • In small bowl, combine water, soy sauce, brown sugar, cornstarch, and ginger and mix well; set aside.
  • In a non-stick skillet over high heat, heat vegetable oil. Fry tofu, turning to cook evenly, until golden and crisp at the edges, about 5 minutes. Using a slotted spoon, remove to a plate lined with a paper towel. Add broccoli; stir fry until crisp-tender, about 4 minutes. Add red peppers and bok choy; stir fry until crisp-tender, about 3 minutes. Return tofu to skillet along. Add cashews. Stir cornstarch mixture and add to skillet. Bring to a simmer, then stir-cook for 5 minutes or until sauce thickens and food is heated. Serve over hot cooked rice.