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5 from 1 vote

tofu with vegetables

Tofu is usually made into tofu vegetable soup in Asia. I use tofu to stir up colorful vegetables.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Servings: 2
Calories: 390kcal
Author: Luda huang


  • 12 ounce block extra firm tofu
  • 2 tablespoons vegetable oil divided use
  • 1/2 cup carrots peeled and thinly sliced
  • 1 cups small broccoli florets
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger minced
  • salt and pepper to taste
  • 1/4 cup cornstarch
  • 3 tablespoons green onions sliced
  • 1/4 cup soy sauce
  • 1/2 chopped onion
  • 1/2 teaspoon salt


  • cut the tofu into 1/2 inch cubes and set aside.
  • Pour the oil in the pan and place the tofu in the pan in a single layer. Cook for 3-4 minutes per side or until crispy and golden brown.
  • Remove the from the pan and place on a plate. Cover to keep warm.
  • Add the onions, carrots and broccoli and toss to combine. Mix frequently and sauté until all the vegetables are cooked and tender, yet still remain crispy.
  • Add the garlic, ginger, salt and pepper to the pan. Cook for an additional 1-2 minute.
  • Once the vegetables are tender and crispy, turn the heat down to medium-low. Add the pan-fried tofu to the vegetables. Slowly add the sauce and toss with the vegetables and tofu.
  • In a small bowl mix the 2 teaspoons of cornstarch with a tablespoon of cold water.Pour the soy sauce mixture over the tofu and vegetables; cook for 30 seconds.
  • Mix slowly on medium-low heat until the sauce starts to thicken and coat the vegetables and tofu.
  • Sprinkle with green onions, then serve.


Calories: 390kcal | Carbohydrates: 31g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Sodium: 2250mg | Potassium: 373mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5719IU | Vitamin C: 47mg | Calcium: 269mg | Iron: 3mg