Ginger Tofu & Veggie Stir-Fry


Stir-Fry’s are such a great way to cook a nutritional clean vegan-friendly meal. They are convenient to cook up on a Sunday, mid week or last minute throw together with left over veggies in the fridge. You can really use whatever you like. These are the veggies, herbs and seasonings I usually use.


3 Zucchinis 
2 Carrots
2 Broccoli heads
500g Green beans
1 Green capsicum
1 Red Capsicum
8 Button mushrooms
1 onion
3 cloves of garlic
Mustard Seeds
Coriander ground
Fresh coriander
Cumin seeds ground
1 tablespoon Safflower oil
2x packets of firm Tofu


First things first – prep all your veggies and tofu. Have your spices ready (I haven’t put quantities down as it all depends on your desired flavour but i use about 1/4-1/2 teaspoon for herbs and spices). 

Chop your tofu into pieces the same size as a dice cube (roughly). 

Heat 1/2 your oil in wok keeping it on a low heat. Place half of your garlic and ginger in wok. Once oil is heated add your tofu. Keep tossing tofu only for a couple of minutes until a light sandy brown colour starts to form. If it’s starting to stick to the wok you know you’ve cooked it too long or it’s ready! Before taking off heat add fresh coriander. Remove from wok.

Heat remaining oil with mustard seeds, once seeds start to pop add turmeric, coriander ground, cumin seeds ground, garlic and ginger. Mix through the oil and add onion. 

After about a minute add carrot and beans. Heat should be just under ‘medium’ as woks can heat up and in no time! Now start adding the remaining vegetables starting with your zucchinis and capsicums. Depending on the size you cut these (I usually do mine in big chunks or strips) you will need to add 1/2 cup of water to really start the steam! Add broccoli and cover for a further 3min. 
Toss around and you should be able to tell whether or not the veggies are starting to cook (but try not cook them so that they are soft, you still want them crunchy that way the all the nutrients haven’t escaped). Now add mushrooms, toss and cover for 2min. When mushrooms start browning up turn the heat back down to low and add tofu and toss for another minute. 

Sprinkle with some cracked pepper and you are all done! This made 6 servings for me so was a great dish for me to use on a ‘Sunday Weekly Cook Up’ 

You may use any of your favourite vegetables, these are just a few of mine :)