Veggie Tofu Stir Fry | Shivani Loves Food

Veggie Tofu Stir Fry

This veggie tofu stir fry is easy to make, and makes a versatile lunch or dinner.
I know I start a lot of blog posts this way, but stir fry is genuinely one of my favourite things. I’ve been eating this for as long as I can remember.
Veggie Tofu Stir Fry | Shivani Loves Food

What’s great is that there is so much variety in a stir fry. Let’s break down this dish into its elements:

  • The carbs. Is it really a stir fry without carbs? Whether you use rice or noodles, or if you’re feeling a little fancy and want to use quinoa, carbs are an essential part of this dish.
  • The veggies. One of the reasons I love stir fry so much is because its got VEGGIES in it. It’s important to eat the rainbow, and this stir fry is packed with nutrients from babycorn, sugarsnap peas and broccoli, but you can use whatever veggies you like. (see: 6 reasons to eat more broccoli)
  • The protein. Today I used tofu, but vegan quorn is also a good choice.
  • The sauce. Without sauce, your stir fry would be well, a stir dry really. This sauce is my favourite stir fry accompaniment, and its so quick and easy to make! You can also make more/less depending on how much sauce you need, as long as you remember the magic ratio: 1:2:4. That’s one part rice vinegar, two parts ketchup, and four parts soy sauce.
  • The garnish. It’s all about the garnish! You know what they say, good things come in small packages. Whether you add nuts/seeds for extra crunch, chilli flakes, chopped spring onions or even cress sprouts, that little extra something can really elevate the flavour profile of your dish.
And that’s it! Combine these 5 elements and you will have an amazing dish. Stir fry really is so simple but that is what is so good about it, as you can make it personal by adding in your favourite ingredients.


This veggie tofu stir fry is easy to make, and makes a versatile lunch or dinner.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 1
Author: Shivani Raja


  • 1/4 head Broccoli
  • 100 grams Tofu
  • 3 Babycorn Cobs
  • 10 Sugarsnap Peas
  • 2 Spring Onions
  • 2 tablespoons Soy Sauce
  • 1/2 tablespoon Rice Vinegar
  • 1 tablespoon Ketchup
  • pinch Ground Ginger
  • 50 grams Rice Noodles
  • pinch Chilli Flakes
  • pinch Sesame Seeds


  • Prep the veggies: Slice the babycorn cobs, slice the sugarsnap peas in half lengthways, finely slice the spring onions and break the broccoli into smaller florets.
  • Cut the tofu into large cubes. Cook in a pan with a little oil over medium-high heat until crispy and golden. Transfer to a bowl.
  • To the same pan, add the babycorn, sugarsnaps and spring onions, reserving the green parts for garnish. Saute until tender.
  • Meanwhile, boil the noodles according to packet instructions. Approximately three minutes before the noodles are done add the broccoli florets to cook until tender.
  • Make the sauce: mix the soy sauce, rice vinegar, ketchup, chilli flakes and ground ginger in a small dish.
  • Add some of the sauce to the tofu and some to the vegetables.
  • Assemble the dish: add the rice noodles and broccoli to a bowl, top with the vegetables and the tofu. Garnish with chilli flakes, sesame seeds, cress sprouts and the reserved spring onions. Serve hot.
Enjoy! Shivani x


Veggie Tofu Stir Fry | Shivani Loves Food

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