Vegetable and Tofu Stir Fry with Ginger
Prep time:
Cook time:
Total time:
Serves: 2-3
  • 1 tablespoon medium sweet soy sauce
  • ½ teaspoon mushroom seasoning
  • ½ teaspoon corn starch
  • Few drops of sesame oil
  • ¾ cup of water
Stir Fry:
  • 1 tablespoon vegetable oil
  • 2 slices of ginger (shredded)
  • 2 oz (60g) carrots, washed, peeled and thinly sliced
  • 6 oz (170g) cauliflower, washed, cut into bite size florets
  • 1 zucchini, washed, sliced and cut into semi circle
  • 4 oz (120g) cabbage, washed and cut
  • 8 oz (220g) fried tofu, cut diagonally in half
  • ½ teaspoon Salt
  • Pepper to taste
  • Fresh cilantro (coriander), shredded
  1. Prepare and mix sauce in a small bowl.
  2. Pour boiling water over carrots and cauliflower florets for a few seconds to slightly blanch them, then rinse in cold water, drain and place aside.
  3. Heat wok or pan at medium heat.
  4. Add oil and ginger and stir fry for 1 minutes.
  5. Add all the vegetables and stir for 5 minutes.
  6. Add salt and pepper.
  7. Pour over sauce mixture.
  8. Bring to slight boil and dish out onto plate.
  9. Garnish with fresh cilantro and serve immediately.
Recipe by VeggieCravings at