Easy Garlic-Ginger Vegetable Stirfry

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This recipe came to mind one night when I wanted something fresh and healthy without spending much time cooking. You can save time by getting a package of pre-cut veggies (I like the kind that has bell peppers, zuccini and red onions) or you can chop up whatever you’ve got on hand if that’s your style.

The sauce comes from Isa Chandra’s Veganomicon book and was originally intended for stirfried greens, but I thought it would go well with a regular stirfry. It has sweetness from the mirin, heat from the chili oil, saltiness from the soy sauce and a toasty flavour from the sesame oil combined with the goodness of garlic and ginger. The chili and sesame oils are optional, but I find that they add an interesting flavour to the dish so I suggest trying it with them at least once.

You will need

  • 2 tbsp peanut oil or canola oil
  • about two cups worth of  mixed veggies (eg. bell peppers, broccoli, snow peas, carrots, red onions, zuccini, whatever else suits your fancy)
  • one package of firm tofu
  • 1/2 inch of grated fresh ginger – or more to taste
  • A few cloves of garlic, minced – 3 or more
  • 1 tbsp mirin
  • 2 tsp soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon chili oil


First of all, you’ll need to press the tofu. If you’ve done this before, you know the drill. If you haven’t, it’s pretty easy to do. Usually if the tofu comes in a vaccuum pack, as opposed to those tubs full of water, I don’t bother to press it at all.

Okay, so heat the oil in the pan and cut the tofu into cubes. Add the cubes to the pan and stir every once in a while until they are mostly browned. Remove from pan.

Add the garlic and ginger for about a minute, stirring constantly to prevent burning. Add the vegetables and cook 5-10 minutes until they are mostly tender. The length of time will depend on which veggies you’re cooking. Add the tofu back in along with the mirin, soy sauce, and sesame/chili oils (if using).

Cook a few minutes over low heat to allow the flavours to soak into the veggies. Serve with rice, rice noodles, quinoa, couscous, whatever.

This also keeps well overnight, as the veggies tend to absorb the flavour and taste even better the next day when eating them for lunch.

Thanks for stopping by today!