Tofu Vegetable Stir Fry

This tofu vegetable stir fry is a welcome meal on a day or even a diet without meat.

Tofu Vegetable Stir fry

Course: Vegetarian

Cuisine: Caribbean


  • Marinade
  • 1 tbsp soy sauce
  • 1 tbsp rice cooking wine or rum vat 19
  • 1/2 tbsp salt
  • 1/2 tbsp sugar
  • ==============
  • 1 lb firm tofu cubed
  • 1 cup broccoli chopped
  • 1 medium sweet pepper sliced
  • 1 small tin mushrooms 184g, drained
  • 2 tbsp cornstarch + 3 tbsp water cornstarch mixture
  • 1 med onion sliced thinly
  • 2 pimento peppers sliced thinly
  • 1 tbsp ginger grated
  • 2 tbsp. oil + oil for frying
  • 1 tsp soy sauce
  • a few drops sesame oil
  • salt to taste


  • Boil the noodles and set aside.
  • Cut the tofu into cubes. Cover and soak for 20 minutes in the soy sauce, rice cooking wine, salt and sugar marinade.
  • Fry until golden brown and drain on paper towels.
  • Heat 2 tbsp oil and saute the ginger and onion.
  • Add the broccoli, sweet pepper and pimento peppers then the mushrooms. Stir for 2 minutes.
  • Add the tofu then the noodles. Stir carefully.
  • Add cornstarch mixture, soy sauce and a few drops of sesame oil.
  • Toss carefully . Adjust salt to taste. Serve hot.

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Recipe © Simply Trini Cooking. All rights reserved

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