Marinated Tofu and Vegetable Stir-fry Recipe

Go meatless once a week with this tofu dish.

Encourage your family to eat more greens and reduce your household’s carbon footprint with this easy tofu recipe. Experiment with tofu—it’s a great base for various flavor profiles.


Marinated Tofu and Vegetable Stir-fry Recipe

Rofel Balbuena
Go meatless once a week with this tofu dish.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Others
Servings 2


Marinated Tofu and Vegetable Stir-fry Ingredients

  • 1/2 Cup Soy Sauce
  • 1/4 Cup Vinegar
  • 3 tablespoons honey
  • 1 teaspoon chili flakes
  • 1 Pack firm tofu (tokwa) 320-gram pack, cut into large cubes
  • 1/4 Cup canola oil
  • green onion chopped, to garnish (optional)
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1/2 Cup white onion minced
  • 1 clove Garlic minced
  • 2 Small carrot diced
  • 1/2 Cup green peas
  • 1/2 Cup cabbage shredded
  • 1 Cup bean sprouts (togue)
  • Salt
  • Pepper


  • Combine soy sauce, vinegar, honey, and chili flakes in a bowl. Add tofu and marinate for 15 minutes.
  • Make the vegetable stir-fry: Heat canola and sesame oils in a pan or wok over medium-high heat. Add onions and cook until translucent. Add garlic and sauté for 1 minute. Add carrots, peas, cabbage, and bean sprouts; season with salt and pepper. Cook for 2 to 3 minutes then set aside and keep warm.
  • In another pan, heat canola oil over medium heat. Fry tofu until golden brown, about 20 to 30 seconds per side. Drain on paper towels. Add marinade to pan and reduce until thickened. Pour sauce over tofu and garnish with green onions, if desired. Serve with vegetable stir-fry.
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