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Tofu Stir Fry Perfection

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  • 1 pkg shitake mushrooms
  • 1 red + 1 green bell pepper
  • 1/2 cup chopped red onion
  • 34 large carrots
  • 2 heads of broccoli
  • 1 pkg extra firm tofu
  • 1 clove garlic minced
  • 2 tbsp sesame oil
  • 3 tbsp canola oil
  • 1/2 cup Trader Joe’s Soyaki sauce (any Teriyaki sauce will do)
  • Black pepper to taste
  • Brown rice


  1. Cook brown rice as directed on the package. For quick and easy brown rice, I popped a bag of Trader Joe’s frozen brown rice in the microwave and 3 minutes later, it’s ready!
  2. Drain the tofu and press it while you are prepping all the vegetables. Rinse and chop all vegetables.
  3. Cut tofu into 1 inch blocks. In a small fry pan, add 1 tbsp canola oil and heat tofu over medium-high heat. Once lightly browned, flip tofu to cook on opposite side. After a few minutes (once golden brown), remove tofu from heat and set aside.
  4. In a wok (or a large saute pan like we used), add canola oil and let heat over high heat. Add the onion, peppers, carrots, and broccoli. Stir frequently. Once vegetables are starting to tender, add the mushrooms, garlic, and Soyaki sauce. Continue to stir frequently. Add tofu and sesame oil. Add black pepper to taste. Add additional Soyaki sauce to taste as needed.