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Tofu Stir Fry | Healthy Nibbles and Bits
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Servings: 4 servings

Tofu Stir-Fry Recipe


  • 2 tsp to 1 TBS olive oil
  • 1/3 of a yellow onion, sliced
  • 3 garlic cloves, minced
  • 1 to 2 tsp fresh ginger, minced
  • 1 stalk of celery, sliced
  • 2 TBS water, add more if necessary
  • 4 cups broccoli florets
  • 1 orange pepper, sliced
  • 1 package of Hodo Soy curry nuggets
  • 1 stalk of green onions, sliced (not the entire bundle)
  • 1 TBS oyster sauce
  • 1/2 tsp salt, add more if necessary
  • 1 tsp granulated garlic
  • dash of sesame oil, optional
  • 1/2 tsp sesame seeds, optional


  • Prepare your vegetables according to the cues in the ingredients list. I usually cut up my broccoli to pretty small pieces.
  • Place a deep saute pan (or wok) on high heat. Pour in olive oil.
  • Once the oil has been heated up (about 30 to 45 seconds), place the sliced yellow onions and ginger in the pan. You’ll know if the pan is at the right temperature if you start hearing a sizzling noise. However, don’t worry too much if the pan isn’t hot enough when you put the onions and ginger in it.
  • When the onions start to brown (about 1-2 minutes), toss in the minced garlic and celery.
  • Stir for about another minute, long enough for the garlic and celery to release its flavor.
  • Put the broccoli in the pan and stir. Pour in the water and lower the heat to a high medium. Cover the pan. Check the broccoli about every minute. Once the broccoli starts turning into a vibrant green color, you’re ready to move onto the next step. This should take a few minutes.
  • Mix in the bell peppers and green onions and stir. Cover the pan again for another minute. If the saute pan is a dry, add another tablespoon of water.
  • Stir the tofu nuggets with the vegetables.
  • Once the tofu has been heated thoroughly (about a minute), season dish with salt, granulated garlic and oyster sauce.
  • Drizzle in a bit of sesame oil and stir thoroughly. Generally, I add only a very thin stream of sesame oil to make the dish more fragrant.
  • Turn the heat off completely.
  • Sprinkle sesame seeds on top.


  • I usually use a lot less oil than most recipes. That’s why I add water when cooking. Otherwise, the saute pan would dry out and the vegetables will start burning.
  • I know there are a lot of steps in this recipe. The vegetables, spices, and tofu all have different cooking times, so I try not to add them all at the same time.
  • The Hodo Soy tofu nuggets are already fully cooked, so I added them in last. If I had cooked with the solid white tofu, I would add it in along with the broccoli.
  • You can eat the stir fry along with rice, whole grains, or the tofu shirataki that I used. To prepare the tofu shirataki, fill a medium saucepan with water to about the halfway mark. I boiled the water on high heat and added the shirataki once the water started boiling. After 3 minutes, I turned off the heat, drained and rinsed the shirataki in cold water.
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