Tofu and vegetable stir fry

  • 20 min
Tofu and vegetable stir fry


  • 400 g tofu cut to 1/2 inch cubes
  • 8-10 sliced mushrooms
  • 1 large green capsicum cut to 1/2 inch pieces
  • 1 medium carrot cut to 1/2 inch pieces
  • 1 large onion cut to 1/2 inch pieces
  • 2 tbsp oil
  • 1 tbsp soy sauce
  • 1 tbsp red chilli sauce
  • 1 tsp Vegeta All-Purpose Seasoning
  • 75-100 ml water
  • 1 tsp cornstarch
  • ¼ cup roasted peanuts
  • 1 tbsp chopped celery


  1. Heat oil in wok. Add carrot, capsicum, mushrooms and onion and stir-fry for two minutes or until semi cooked. Add tofu, and stir-fry for another minute until heated through. Add Vegeta and cook for 2 minutes.
  2. Add soy sauce and chilli sauce. Mix the cornflour with one tablespoon of water and cook until the sauce thickens.
  3. Add your celery and toss together. Stir in the roasted peanuts and serve hot.
  4. Serve as a main dish, or with rice or noodles.

Chef's tip: If you don’t have a wok simply use a pan with thick base.