Tofu and Vegetable Stir Fry

One of my favourite things about ordering the stir fry at a Chinese restaurant is the thick sauce the vegetables drown in. For so many years I never tried to recreate a similar consistency with my own stir fry’s…until now. After getting the thumbs up from my dad, who is Chinese himself, I had to share this dish with you guys!

With today’s recipe I wanted to show you how you can create that same thick and rich sauce but with far less salt and fat than your local takeaway. In this recipe I try to stick with the traditional vegetables I normally find in my stir-fry like baby corn, bok choy, onion, bamboo shoots, and water chestnuts. There are so many different textures in this dish and the vegetables truly shine. This is great to serve on top of rice, noodles, or simply by itself!

Lately I have been cutting out fat where I can, so I actually don’t use any vegetable oil in this. Instead I keep a cup of water on standby and use that as my oil replacer. If water can do the same thing, why use oil? The water does evaporate quickly in a hot wok, so when needed, add in a tablespoon or two of water to keep the vegetables from sticking.

You too can create a stir fry that tastes the same, no, even better than your local Chinese restaurant! If you end up making this dish be sure to tweet me a pic, I’d love to see what you come up with!

Tofu and Vegetable Stir Fry

Print Recipe
Serves: 2 Cooking Time: 15 minutes


  • 1 cup water
  • 1/2 of a chopped white onion
  • 1 clove of graded garlic
  • 1/4 tsp of graded ginger
  • 4 sliced oyster mushrooms
  • Small handful of chopped canned water chestnuts
  • Small handful of chopped canned bamboo shoots
  • 6 baby bok choy washed and chopped
  • Handful of baby corn cut in half
  • 10 cubes of puffed tofu (fried tofu)
  • 2 tbsp of corn starch mixed with 6 tbsp of water
  • 1/2 tsp of dark soy sauce
  • Pinch of white pepper
  • 1/2 tsp of sesame oil
  • Optional: black sesame seeds



In a hot wok on medium heat, add in 2 tablespoons of water (keep a cup of water on standby) and toss in the onions and mushrooms. As the onions and mushrooms cook, you will see that the water evaporates quite quickly. Whenever the water is almost gone, add in another tablespoon or so of water to prevent the vegetables from burning. You can use oil if you prefer, but if you are trying to cut out fat, water is a great replacement. Once the onions have started to soften, add in the rest of your vegetables, garlic, ginger, and tofu. The vegetables will have a lot of their own water to release, so hold off on adding anymore water to the pan. Add a lid on top to help the vegetables steam.


After a minute take off the lid and add in your cornstarch and water mixture and stir everything together. If you find that the sauce is too thick add in another tablespoon of water. If the sauce is too thin, go ahead and mix together another tablespoon of water and cornstarch and add it to the wok. A thick gravy should come together and at that time it is time to season with pepper, sesame oil, and soy sauce. If you think the sauce is too thick, go ahead an add in more cornstarch mixed with water. Turn off the heat and serve your stir fry on top of rice, noodles, or on its own.


Feel free to finish the top of each dish with extra soy sauce and sesame seeds.


Feel free to use vegetable stock as a substitute for water to add more flavour.

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