Quick Tofu & Veggie Stir-Fry
Golden cubes of tofu and bright, soft-cooked vegetables in a light glossy sauce, ready in about ten minutes of actual cooking. A calcium- and fibre-rich family meal that little hands can pick up easily.
Servings
Ingredients
Nutrition
Per serving
Steps
Press and dice the tofu
Wrap the tofu block in a clean towel, set something heavy on top (a full can or a jar on a plate), and leave it for 10-15 minutes to push out extra water. Cut into small 1 cm cubes so they cook evenly and are easy to pick up.
- 300 g tofu
✅ Done when: tofu feels firmer and the towel is damp
Cut the vegetables small
Cut the carrot into thin matchsticks, the broccoli into small florets, the pepper into thin strips, and slice each snow pea lengthways into thin strips instead of leaving them whole. Cutting everything small and thin helps it cook soft in just a few minutes.
- 1 small carrot
- 150 g broccoli
- 1/2 red bell pepper
- 8 snow peas
✅ Done when: all vegetables are cut into small, thin, even pieces
Fry the tofu golden
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Stir-fry the vegetables
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Add the glossy sauce
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Serve and store
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Press and dice the tofu
Wrap the tofu block in a clean towel, set something heavy on top (a full can or a jar on a plate), and leave it for 10-15 minutes to push out extra water. Cut into small 1 cm cubes so they cook evenly and are easy to pick up.
- 300 g tofu
✅ Done when: tofu feels firmer and the towel is damp
Cut the vegetables small
Cut the carrot into thin matchsticks, the broccoli into small florets, the pepper into thin strips, and slice each snow pea lengthways into thin strips instead of leaving them whole. Cutting everything small and thin helps it cook soft in just a few minutes.
- 1 small carrot
- 150 g broccoli
- 1/2 red bell pepper
- 8 snow peas
✅ Done when: all vegetables are cut into small, thin, even pieces
Fry the tofu golden
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Stir-fry the vegetables
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Add the glossy sauce
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Serve and store
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The Story Behind the Dish
Tofu has been made in China for over two thousand years, from soaked, ground soybeans whose milk is curdled and pressed into blocks. It became a key source of protein and calcium long before dairy was common, especially valued in Buddhist vegetarian cooking.
The wok and the fast, high-heat stir-fry technique let cooks turn simple tofu and whatever vegetables are on hand into a full meal in minutes, which is why a dish like this appears on home tables across the country almost every week.
⭐ Why It's Famous
It's loved for being fast, cheap, endlessly adaptable to whatever vegetables are in the fridge, and for the comforting contrast between soft tofu and crisp, bright vegetables.
💡 Fun Fact
Tofu set with calcium sulfate is one of the few plant foods naturally rich in calcium, which is partly why it has remained a staple in Chinese cooking for so many centuries.
All over China
39.90°N, 116.41°E
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