Your Best Body From the Inside Out!

Tofu Vegetable Stir Fry

Prep Time

20 minutes

Cooking Time

20-25 minutes


6-8 servings


Crispy Baked Tofu

2lbs tofu, pressed 

2 Tbs sesame oil

2 Tbs tamari

2 Tbs arrowroot starch ( this a thickening agent that you can easily find this at Whole Foods or your local health food store.)

The Stir Fry

2 Tbs coconut oil or olive oil

1 small red onion, sliced

6-8 gloves of garlic, smashed and diced

1/2 a small head of purple cabbage, shredded

2 red peppers, sliced

1 bunch of broccoli, florets removed and stems chopped

1 8oz box of mushroom, sliced

3-4 multi colored carrots, julienned or sliced

2 tbs spoon of sesame seeds, white and black

2 Tbs tamari

2 Tbs rice vinegar

sesame oil

salt & pepper to taste



(This is a modified version of a recipe I found from the Minimalist Baker. I have tried a million different tofu recipes and this ones hits it out of the park for everyone, kids included!)

  • 1. Preheat your oven to 400 degree and line a baking sheet with parchment paper
  • 2. Mix the oil and tamari in a medium sized bowl
  • 3. Sliced the tofu into cubes.  I usually the slice the whole in half width wise from the middle so you end up with two layers of tofu.  I then slice it from the top into 4 rows and then again into 4 column.  
  • 4.Take your cubes and toss them in your oil mixture
  • 5. Once they are fully coated sprinkle them with the arrowroot starch and mix again until all the starch has absorbed the liquid and you don't have any white clumps.
  • 6. Spread the tofu out onto the baking sheet and 

Rice Base

 1. If you going to have some sort of grain as your base prep this first.  We usually do brown rice, I put 2 cups of rice in a medium sized pot with 4 cups of water or vegetable broth.  Add a small piece of kombu or a dash of salt and bring to a boil.  Once boiling reduce your heat to a simmer and allow the rice to cook for 35-40 minutes.  Remember to set a timer, I always forget

Stir Fry

1. While your rice is cooking wash and prep all your veggies.  This is really the worse part I promise! I usually put on some awesome music and tell my husband to take the kids out of the kitchen for this part because honestly sometimes it can be super relaxing.

2.  Once all your veggies are prepped, preheat the oil in a large frying pan or wok over medium high heat.  Once the oil is hot, add your garlic and onions and sauté for about 2 minutes.  

3. Then add your mushrooms and red pepper and sauté for 3-5 more minutes.  At this point I add a little salt and pepper to absorb some of the moisture that comes from the mushrooms and peppers.

4. Next add your broccoli, red cabbage and carrots, rice vinegar and tamari. Stir to combine everything then cover and cook for about 10 minutes or until the veggies your desired tenderness.

5. Remove the pan from the heat and toss the stir fry with a little sesame oil, salt and pepper, this is totally optional.  Sometimes I even  sprinkle it with a little cayenne pepper for a bit of kick.


This is a great way to use up all those veggies that are in your fridge and might go bad soon.  Any variety of veggies will do.  It usually makes enough to feed my family of 5 and I still have left overs for a healthy and tasty lunch the next day!