Vegan Tofu and Vegetable Stir Fry

Get your plant-based protein fix with this easy and oh-so-tasty stir fry that will be on your table in just 15 minutes.


  • 2 tbs sunflower or groundnut oil, divided
  • 450g (3 cups) extra-firm tofu, cubed and patted dry
  • 1 red pepper, cored, seeded, and cut into strips
  • 2 large carrots, peeled and cut into matchsticks
  • 100g (1 cup) mangetout
  • 150g (2 cups) shiitake mushrooms, cleaned and halved
  • 225g (1 1/2 cups) broccoli florets
  • 2 tbs soy sauce, or low-sodium soy sauce
  • 1 tbs rice wine vinegar
  • 2 tsp sesame seeds, toasted


Step 1.
Preheat a wok over a moderate heat until hot. Add 1 tbsp oil and swirl to coat the wok.

Step 2.
Add the tofu and stir-fry for 2 minutes, tossing occasionally. Slide out onto a plate.

Step 3.
Add the remaining oil to the wok followed by the vegetables, stir-frying until just tender to the bite, about 3 minutes.

Step 4.
Return the tofu to the wok along with the soy sauce and vinegar. Stir-fry for 1 minute.

Step 5.
Divide between plates and garnish with a sprinkle of sesame seeds.

Serves 4