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Whip up This Tofu and Vegetable Stir Fry Recipe for a Healthy Dinner

All photos by Kaitlyn Magno, Phokmeat.com

Skip the takeout order and prep this stir fry recipe by Hudson Valley food blogger Kaitlyn Magno for a nutritious meal the whole family will love.

Tofu and Vegetable Stir Fry

Yields 4 servings


1 block tofu pressed, cubed
½ tsp baking soda
¼ cup Shaoxing wine
¼ cup water
2 tbsp soy sauce
2 tsp Chinese five-spice powder
12 oz. (one package) vegan ramen noodles
1 cup green cabbage, sliced
1 cup carrots, julienned
1 cup zucchini, sliced
1 cup red bell pepper, sliced
4 tbsp avocado or olive oil, divided
1 ⅓ cup vegan bouillon cube
½ cup vegetarian mushroom oyster sauce
½ tsp black pepper

For garnish

2 green onions, sliced
Toasted sesame seeds

Tofu and Vegetable Stir Fry


Place tofu between paper towels and press with a heavy weight, like a cast iron skillet. (Or use a tofu press.) The longer it’s pressed, the better. When most of the moisture is removed, slice tofu into cubes.

In a mixing bowl, add baking soda, Shaoxing wine, water, soy sauce, and five-spice powder and toss the tofu in it, evenly distributing the marinade. Set aside for 10 minutes.

Bring a large pot of water to a boil. Add the ramen noodles for 3 minutes and drain.

Heat a large sauté pan or wok on high heat with 2 tablespoons of oil. Stir fry cabbage. carrots, zucchini, and peppers for 3 minutes, stirring consistently so it doesn’t brown or burn. Set aside.

Add 2 tablespoons of oil to the pan and sear the tofu until golden brown. Add bouillon cube, oyster sauce, pepper, and water (per bouillon package instructions) and cook for 2 minutes. Add the noodles and vegetables and cook for another 2 minutes.

Serve immediately with garnishes.

Related: Eat Like a Mermaid With This Gluten-Free Smoothie Bowl

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