Stir-Fry Tofu with Vegetables

Stir-Fry Tofu with Vegetables

2 servings
Preparation 30 min
Cooking 15 min

260 calories per serving 


200 g firm regular tofu, diced   1 cup
1 1/2 tbsp gluten-free beer   23 mL
1 tbsp wheat-free soy sauce   15 mL
1 tsp sesame seed oil   5 mL
1 clove garlic, pressed    
1 tbsp gingerroot, grated   14 g
1/2 onions   100 g
1 zucchini   130 g
1 carrots   100 g
1/2 stalk celery   35 g
3 button (white) mushrooms   40 g
1 tbsp canola oil   15 mL
1 green onions/scallions, chopped   15 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

You will need a wok or frying pan.

Put the serving dish in the oven at the lowest setting to keep the vegetables warm while you cook the tofu.


  1. Preheat the oven to the lowest setting temperature.
  2. Pat-dry the tofu, then cut it into 2 cm cubes. Transfer the cubes to a shallow dish or bowl. In a small bowl, mix the beer, soy sauce, and sesame seed oil. Add half of the pressed garlic and half of the grated ginger. Mix well and pour this marinade over the tofu. Let stand at room temperature for about ½ hour. During this time, prepare and cook the vegetables.
  3. Prepare the vegetables: press the remaining garlic; coarsely chop all the other vegetables into bite-size pieces.
  4. Heat half of the canola oil in a skillet or wok over medium heat. Add the onion and sauté 2-3 min, taking care not to let it burn, then increase the heat to 'high'. Add the garlic and all the other vegetables, then season with salt and pepper to taste. Cook with occasional stirring until the vegetables are cooked but al dente, 6-7 min. Cover and cook an additional 2-3 min, then remove the vegetables from the wok and set them aside on a plate in the oven.
  5. Add the remaining canola oil to the wok over high heat. Drain the tofu cubes, reserving the marinade, then add the cubes to the wok and sauté about 5 min, with occasional stirring, until they are golden-brown. Pour in the reserved marinade and put the vegetables back into the wok. Add the remaining grated ginger and cook a few more minutes, with stirring.
  6. Adjust the seasoning, sprinkle with the chopped scallions and serve.


Serve this dish with steamed rice.

Nutrition Facts Table

Nutrition Facts

per 1 serving (320g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 1.5 g
+ Trans 0.1 g

9 %


0 mg


320 mg

13 %


17 g

6 %


3 g

12 %


7 g


17 g

Vitamin A

70 %

Vitamin C

30 %


20 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 3 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat
Source of :
Fibre, Omega-3, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin E
Good source of :
Calcium, Copper, Iron, Phosphorus, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Excellent source of :
Folacin, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin K
Diet-related health claims :

More info

This recipe is in the following categories: Soy | Vegetables | Main courses/Entrées | Diabetes-friendly | Heart-healthy | High Calcium | High Iron | Kosher | Low Cholesterol | Low Saturated Fat | Source of Omega-3 | Vegan | Vegetarian | Marinate | Sauté/Stir Fry

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!