Tofu Vegetable Stir Fry
Oven baked tofu tossed with grilled spring vegetables coated in a ginger, garlic, soy and sesame sauce. Garnished with sliced spring onions and toasted sesame seeds. Serve over brown rice for a satisfying meal.

Ingredients
- Crispy Tofu
300g firm tofu, cut into cubes
Chantal Organics Toasted Sesame Oil
- Stir Fry
Chantal Organics Toasted Sesame Oil
2 garlic cloves, crushed
1 tbsp grated ginger
1 onion, sliced
1 broccoli, cut into small florets
2 courgettes, sliced
1 carrot, sliced
250g brown mushrooms, sliced
2 bok choy, trimmed and separated into leaves
250g green beans or 1 bunch asparagus, trimmed and cut into 5cm pieces
- Sauce
2 tsp cornflour
¼ cup Chantal Organics Tamari Soy Sauce
1 ½ tbsp Chantal Organics Toasted Sesame Oil
1 ½ tbsp Chantal Organics Apple Cider Vinegar
1 tbsp Chantal Organics Rice Syrup
- To Serve
Steamed brown rice
Sliced spring onion
Toasted sesame seeds
instructions
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Step 1.
Preheat the oven to 200°C Fan bake.
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Step 2.
To make the crispy tofu, pat the tofu dry and place on a lined baking tray. Drizzle lightly with sesame oil, toss gently and place in the oven to bake for 20-25 minutes or until golden brown and crispy.
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Step 3.
To make the stir fry, heat a drizzle of sesame oil in a large frying pan. Cook the garlic and ginger until fragrant.
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Step 4.
Add onion, broccoli, courgette, carrot and mushrooms. Cook until almost tender, then add bok choy and green beans.
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Step 5.
To make the sauce, dissolve the cornflour in the tamari soy sauce. Add the remaining sauce ingredients and mix until well combined. Stir the sauce through the vegetables.
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Step 6.
Add the crispy tofu to the pan and continue to cook until the vegetables are tender and the sauce has thickened.
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Step 7.
Serve the stir fry over brown rice, garnished with spring onions and sesame seeds. Enjoy!
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Serving Suggestion
Before serving, stir a cup of roasted cashews through your stir fry for extra crunch.
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