Spicy Vegetables With Tofu

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  • 1 onion, thinly sliced
  • 1 sweet red pepper, cut into 2-inch strips
  • 2 stalks celery, thinly sliced diagonally
  • 4 cloves garlic, minced
  • 1 tablespoon ginger root, peeled, minced
  • 1 tablespoon chili pepper, minced
  • 1 tablespoon canola oil
  • 1/4 mushrooms, thinly sliced
  • 3/4 broccoli florets
  • 3/4 cauliflower florets, sliced
  • 1/4 peas
  • 1 cup tofu, cubed
  • 1/4 stock
  • 1 tablespoon low-sodium soy sauce
  • 2 cups hot cooked rice


In large frying pan over medium heat, saute onions, red peppers, celery, garlic, ginger and chili peppers in oil 5 minutes. Add mushrooms, broccoli, cauliflower and peas. Stir to combine.
Add tofu, stock and soy sauce. Cover and cook 3 to 4 minutes, or until vegetables are crisp-tender. Serve over rice.

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