How to make Stir Fry Tofu With Vegetables - A healthy and a nutritious dish consisting of tofu and stir fried vegetables.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tofu (टोफू), Mushrooms (मशरूम)

Cuisine : Chinese

Course : Main Course Vegetarian

Stir Fry Tofu With Vegetables Recipe Card

Stir Fry Tofu With Vegetables

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

For more recipes related to Stir Fry Tofu With Vegetables checkout Stir Fried Tofu, Five Spice Tofu, Thai Stir-Fried Beancurd, Sizzling Singapore Chilli Bean Curd . You can also find more Main Course Vegetarian recipes like Masaledaar Tofu Bhurji, Gajar Gobhi Shalgam Ka Saag, Grilled Paneer Burrito Bowl, Desi Soya Stir Fry.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Stir Fry Tofu With Vegetables Recipe

  • Tofu 1/2 inch cubes 400 grams

  • Mushrooms sliced 8-10

  • Green capsicum 1/2 inch pieces 1 large

  • Carrot 1/2 inch pieces 1 medium

  • Onion 1/2 inch pieces 1 large

  • Oil 2 tablespoons

  • Soy sauce 1 tablespoon

  • Red chilli sauce 1 tablespoon

  • Vegetable stock 1/2 cup

  • Cornflour/ corn starch 1 tablespoon

  • Peanuts roasted 1/4 cup

  • Celery chopped 1 tablespoon

  • Salt to taste

  • Peppercorns crushed 2 tablespoons


Step 1

Heat oil in wok. Add carrot, capsicum, mushrooms and onion and stir-fry for two minutes or until half cooked. Add tofu, and stir-fry for another one minute until heated through.

Step 2

Add soy sauce and chilli sauce and cook for half a minute. Add stock and stir. Mix the cornflour with one tablespoon of water and add and cook till sauce thickens.

Step 3

Add in celery, salt and peppercorns and toss. Stir in roasted peanuts and serve hot.