Weeknight Tofu Veggie Stir-Fry

  • Author: Elizabeth Davenport


The amounts here can be adjusted to your taste and needs.  This makes a big batch.



1 container, extra firm tofu, baked (recipe below)

2 TBS olive oil

2 TBS minced, fresh ginger

4-6 carrots peeled and sliced

1 large bunch of broccoli, rinsed and cut into small florets (slice the stem too and add it)

1 8 ounce container sliced mushrooms

2 cups (or 1 small bag) sugar snap peas

1 1/2 cups thawed, shelled edamame

1 bunch bok choy or 23 bunches baby bok choy, chopped and rinsed

1 can of baby corn, drained


3 TBS Hoisoin sauce

3 TBS. rice vinegar

¼ cup soy sauce

1 cup water


  1. Mix together the hoisin sauce, soy sauce, rice vinegar and water and set aside.
  2. Add the olive oil and ginger to a 5 quart sauté pan.  Turn heat to medium – high.
  3. Once the ginger begins to sizzle, add the mushrooms and carrots and cook while stirring for a couple of minutes.  
  4. Next add the broccoli and snap peas. Cook while stirring for another few minutes until they begin to turn bright green.
  5. This is where I add the sauce.  
  6. Then add the thawed edamame, bok choy and baby corn and continue to cook for a few more minutes.
  7. Last, add the baked tofu. Remove from heat.
  8. Serve over cooked rice.


Feel free to cook the veggies longer if you like them more tender.