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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Tofu and Vegetable Stir-Fry
From: Kathryn J. Camfield

Yield: 4 servings; Source: The Ottawa Citizen


  • 1 pound block tofu, cut into 1" cubes
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • 1/4 tsp pepper
  • 2 tbsp. soy sauce
  • 1/8 to 1/4 tsp. red pepper flakes
  • 1 tbsp. sesame oil
  • 2 tbsp. dry sherry
  • 1/4 cup hoisin sauce
  • 2 tbsp. oil
  • 1 medium onion, chopped
  • 1 carrot, thinly sliced
  • 2 celery stalks, sliced
  • 1 cup small cauliflower or broccoli florets
  • 1 cup peas or snow peas
  • 1/3 cup red pepper, slivered
  • 1 tin sliced water chestnuts, drained
  • 1 tbsp cornstarch
1. Combine marinade ingredients in a large bowl (garlic-sherry).
Gently stir in tofu cubes, cover and refrigerate 4 hours or overnight.

2. Heat oil in frying pan and add onion, cooking 'til softened.
Add other veggies (in usual stir-frying order from slow-fast cooking veggies) and fry 'til desired cookness.

3. Add tofu to the veggies.
Stir 1 tbsp. cornstarch into marinade and pour over vegetable mixture.

4. Reheat 'til tofu is hot.