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Quick Tofu Veggie Stir-Fry

It comes together in about 20-25 minutes. It’s delicious, has beautiful diverse textures of fresh and crunchy vegetables, and crispy flavourful tofu. It’s a perfect weeknight dinner or lunch. The key to executing this recipe is to cook over high heat.

🍽 Serves 3

🕘 20-25 minutes


  • 1 onion

  • 4 garlic cloves

  • 2 cm of ginger, grated

  • 1 cup broccoli florets

  • 1 cup green beans

  • 1 red capsicum/ bell pepper

  • 1 medium carrot

  • 1 pack of firm tofu

  • 1/3 cup corn flour

  • 1 tsp Thai curry seasoning

  • 3 Tbsp vegetable oil to fry the tofu (high smoking point oil)


  • 3 Tbsp soy sauce/ tamari sauce

  • 1 Tbsp hoisin sauce

  • 1 tsp Thai seasoning

  • 1 Tbsp maple syrup

  • 1 tsp rice vinegar

  • 1 Tbsp sesame oil

  • ½ cup water

  • Sesame seeds and fresh coriander to serve


  1. Prepare the ingredients, chop and slice all vegetables and cut the tofu into 1-1.5cm cubes.

  2. In a medium bowl, combine all the sauce ingredients (soy sauce, hoisin sauce, thai seasoning, maple syrup, rice vinegar, sesame oil, and water), and set aside.

  3. In a large frying pan, heat the oil. In the meantime, in a medium bowl, combine corn flour and seasoning, and toss the tofu until evenly coated.

  4. Place the tofu into the well-heated oil and fry until golden brown and crispy.

  5. In the meantime, heat oil in a large wok. To make sure the wok is heating up evenly, place the lid on for 2-3 minutes.

  6. Place onion, carrots, green beans, garlic, and ginger and stir-fry over high heat for 2-3 minutes. Add broccoli, and capsicum and stir fry for another 4-5 minutes.

  7. Add crispy tofu, toss to let the tofu heat up, and pour in the sauce.

  8. Mix well and serve immediately paired with rice and topped with fresh coriander and sesame seeds.

  9. Enjoy! 😊


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