Stir-fried Mixed Vegetables Recipe
Stir-fried mixed vegetables, bean sprouts, and tofu in ginger sauce served with rice or noodles.
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Ingredients
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Vegetables & Tofu
Ginger Sauce & Seasoning
Cooking & Garnish
Method
Prepare Tofu & Vegetables
- 1
Press and cut tofu
Drain the tofu and press it for 15–20 minutes between paper towels with a weight on top to remove excess water. Cut into 3/4–1 inch cubes.
- 2
Prep vegetables
Cut broccoli into bite-size florets. Peel and slice the carrot thinly (matchsticks or 1/8-inch slices). Trim snow peas. Seed and thinly slice red bell pepper. Rinse and drain bean sprouts. Slice green onions thinly, keeping white and green parts separate.
Make Ginger Sauce
- 3
In a bowl, whisk together minced ginger, minced garlic, light soy sauce, oyster (or mushroom) sauce, rice vinegar, sesame oil, vegetable stock (or water), cornstarch, sugar, salt, and black pepper until the cornstarch dissolves. Set aside.
Cook Tofu
- 4
Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil (or extra oil if using) and swirl to coat. When hot, add tofu cubes in a single layer. Let them sear undisturbed for 2–3 minutes until golden, then flip and brown other sides, about 3–5 minutes total. Remove tofu to a plate and set aside.
Stir-fry Vegetables
- 5
Add remaining 1 tablespoon vegetable oil to the hot wok. Add the white parts of the green onions, then immediately add minced ginger and garlic (if any left), and stir-fry 20–30 seconds until fragrant but not burnt.
- 6
Add carrots and broccoli first. Stir-fry for 2–3 minutes, tossing frequently. Add snow peas and red bell pepper and continue to stir-fry for another 1–2 minutes until vegetables are crisp-tender.
- 7
Stir the prepared ginger sauce briefly (cornstarch may settle) and pour it over the vegetables. Stir quickly to coat; the sauce will begin to thicken within 30–60 seconds.
- 8
Add bean sprouts and the browned tofu back into the wok. Toss gently to combine and heat through for 1–2 minutes so bean sprouts stay crisp and tofu is hot.
Finish & Serve
- 9
Taste and adjust seasoning with a pinch more salt or a splash of soy sauce if needed. Drizzle a little extra sesame oil if desired.
- 10
Turn off heat. Sprinkle with green onion tops and sesame seeds or cilantro if using. Serve immediately over cooked rice or noodles (about 1 cup per serving).