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Vegetable and tofu stir-fry
Vegetable and tofu stir-fry

Vegetable and tofu stir-fry

Preparation 20 minutes
Cooking time 15 to 18 minutes
Servings 4


  • 30 ml (2 tbsp) vegetable oil
  • 15 ml (1 tbsp) toasted sesame oil
  • 350 g (12 oz) plain firm tofu, diced
  • 1 large red bell pepper, thinly sliced
  • 4 green onions, thinly sliced, green and white parts separated
  • 250 ml (1 cup) shiitake mushrooms
  • 2 garlic cloves, chopped
  • 375 ml (1 1/2 cups) broccoli florets
  • 1.5 L (6 cups) bean sprouts
  • 60 ml (1/4 cup) Thai basil leaves
  • Salt and freshly ground black pepper
  • 1 can of 284 ml (10 oz) of baby corn
  • 60 ml (1/4 cup) soy or tamari sauce
  • Toasted sesame seeds


  1. In a wok or in a large cooking pot, heat the vegetable oil and the sesame oil over high heat.
  2. Brown the diced tofu. Set aside on a plate.
  3. Over medium heat, lightly brown the red bell pepper, onions (white part only), mushrooms, garlic and broccoli. 
  4. Add the bean sprouts and basil. Season with salt and pepper.
  5. Cook for 6 minutes.
  6. Add the baby corn, the tofu and soy sauce. Stir.
  7. Heat for a few minutes.
  8. Garnish with the green part of the onions.
  9. Serve the vegetable stir-fry topped with toasted sesame seeds.
Availability in stores