Tofu and Vegetable Stir-Fry with Ginger

  • Preparation 25 MIN
    Cooking 15 MIN
  • Servings 4






  1. In a bowl, combine the sunflower and sesame oil, soy sauce and pepper.
  2. Place the tofu in the marinade and toss to coat. Refrigerate for 4 hours. Remove the tofu from the marinade and keep both separate.


  1. In a wok or large skillet, brown the tofu in 30 ml (2 tablespoons) of sunflower oil for about 5 minutes. Remove from the wok. Keep warm.
  2. In the same wok, stir-fry the garlic, red bell peppers, shiitake mushrooms and sesame seeds in the remaining oil for 4 to 5 minutes. Season with salt and pepper.
  3. Add the snow peas, bean sprouts, honey and reserved marinade. Continue cooking until the vegetables are al dente. Put the tofu back in the wok. Adjust the seasoning. Sprinkle with cilantro.
  4. Serve immediately with rice.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 790  
Total Fat 64 g  
Saturated Fat 7 g  
Sodium (salt) 995 mg  
Carbohydrates 20 g  
Fibre 4 g  
Protein 34 g