Veggie Stir Fry with Tofu or Shrimp

veggie stir fry with tofu

A veggie stir-fry with tofu or shrimp is one of our standard go-to meals. And there are so many great variants to a veggie stir fry, each seemingly more delicious than the next, right?! However, this veggie stir fry is one that Kirk made last week. And is honestly one of the best we’ve had in ages. The Asian Marinade & Dressing was the key ingredient.

We usually cook very seat-of-the-pants, not always following recipes. But this veggie stir fry was SO good, I asked Kirk to go back and re-create how he made it, so we could write it down! It’s packed full of vibrant, colorful, healthy veggies so you can boost your immune system while you eat the rainbow!

Or you can also mix and match any veggies you’d like. That’s the beauty of a stir fry. They are quick-and-easy, and you can use up any veggies you happen to have on hand.

And if you’re not a fan of tofu or shrimp, you can substitute chicken breast or firm white fish, which both work well.

Ingredients for Stir Fry

1 box of organic tofu, cut in 1-inch cubes
2 carrots, cut into 1/4″ slices
6 stocks of celery, cut in 1/2″ slices
1/8 head of purple cabbage, coarsely chopped
1/4 head of cauliflower, chopped
1/4 head of broccoli, chopped
3 large handfuls of organic spinach, coarsely chopped
2 large handfuls of snow peas, cut into quarters
1″ piece of fresh ginger, finely chopped
1 tsp ground turmeric
3-4 TBSP Asian Marinade (see below)
2 TBSP Coconut oil to pan fry the tofu

Ingredients for Asian Marinade & Dressing

2/3 cup olive oil
1/3 cup low-sodium gluten-free tamari
1/4 cup rice wine vinegar
3 TBSP sesame oil
1 TBSP black sesame seeds
1 tsp fresh grated ginger
Salt and pepper to taste

Directions for Asian Marinade

Add all ingredients to a glass jar with a lid and shake well.

Save the remainder to use as a salad dressing for any Asian-type salad or cabbage salad, as there will be quite a bit leftover from this recipe.

Directions for Stir Fry

Pan-fry the tofu in the coconut oil, until edges are browned. Stir often to prevent sticking. Pour 3-4 TBSP Asian dressing over tofu, toss and cook for 2 more minutes. (If substituting shrimp or fish, cook until half-way done.)

Add sliced carrots, chopped ginger, chopped cabbage, and cook for 3-5 minutes, stirring occasionally to prevent sticking. Fold in spinach and continue to cook for 2-3 more minutes. Add cauliflower, broccoli, celery, and cook for another 2-3 minutes. Add snow peas and cook until they are bright green. Remove from heat toss and serve.

You can vary cooking times depending on how well done or al dente you like your veggies, or what type of veggies you’re using.

Serves 4

Please share this recipe with your friends and family who are looking to eat healthier. And please leave a comment to let us know what veggies you substituted and any other additions you made. Enjoy!

Leave a Reply