The Chef

Restaurants

Meals

Drinks

veggie stir-fry recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Takashi›Veggie Stir-fry Recipe

Veggie Stir-fry Recipe

Inspired by Takashi

Time30m

Serves4

mixed vegetables, fried tofu and shiitake mushroom stir fry

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Veggies and Tofu

2 cups broccoli florets

1 cup bell pepper, sliced

1 cup carrots, sliced

1 cup shiitake mushrooms, sliced

14 oz tofu, firm, cubed

3 cloves Garlic, minced

1 tsp Ginger, minced

3 tbs Aged soy sauce

2 tbs Toasted sesame oil

2 tbs Tuscany sunflower oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

1

Prepare the Tofu

Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.

2

Fry the Tofu

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.

3

Stir-Fry the Vegetables

In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

4

Add Vegetables

Add broccoli, bell pepper, carrots, and shiitake mushrooms. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

5

Combine Tofu and Sauce

Return the fried tofu to the skillet. Add soy sauce, sesame oil, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes.

6

Serve

Remove from heat and serve hot. Enjoy your veggie stir-fry!