Vegetarian Stir Fry

This is my go-to vegetable stir fry. Freezing the tofu first creates a much more firm texture, essentially guaranteeing that it won’t fall apart during the cooking or mixing processes. It also becomes much more spongey, which I like. If you prefer the normal tofu texture, don’t freeze it and handle with care to keep it from scrambling after adding it to the vegetables. This makes a very large amount – feel free to half! Goes perfectly with the Thai yellow curry recipe above.
Course Entree
Cuisine Thai
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 147kcal
Author Stephanie Stiavetti


  • 1 package fresh organic firm tofu frozen and defrosted
  • Garlic and wheat-free tamari or soy sauce for marinating
  • 4 tablespoons peanut oil or extra virgin olive oil
  • 1 large onion chopped
  • 4 cloves garlic
  • 5 large fresh basil leaves
  • 2 stalks fresh lemongrass chopped into long pieces
  • 4 whole kafir lime leaves
  • 1 large zucchini chopped
  • 2 cup mushrooms chopped/quartered
  • 1 large crooked neck squash chopped
  • 2 whole bell peppers sliced, (any color)
  • Large mung or other bean sprouts
  • 2 whole limes juiced


  • Defrost, drain, and press tofu until it’s quite dry, then cut into 1-inch cubes. Marinate in tamari and garlic overnight, then fry until crispy and set aside. Marinating your tofu in tamari generally means you don’t want to salt your veggies beyond the small amount of tamari that is added, as this will account for almost all the salt you will need.
  • Heat oil in a wok, adding onions and cooking until translucent. Add garlic and cook for two minutes, then add basil leaves, lemon grass, and lime leaves, cooking for another 2 minutes. Sprinkle in a splash of tamari. Add mushrooms, cooking for 2 minutes, then add zucchini and squash, also cooking for 2 minutes. Sprinkle lightly with lime juice, retaining some for later. Add pepper slices and sprouts, cooking for just 1 minute – you want them to keep their crunch. Sprinkle liberally with lime juice, cook for another 1 minute, and remove from heat. Remove lemongrass stalks and lime leaves.
  • Add tofu to veggies and douse liberally with curry sauce. Enjoy the euphoria.


Nutritional analysis for the vegetable stir-fry does not include soy sauce or tamari used to marinate tofu.


Calories: 147kcal | Carbohydrates: 11g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 19mg | Potassium: 448mg | Fiber: 3g | Vitamin A: 350IU | Vitamin C: 54.5mg | Calcium: 120mg | Iron: 2mg