Veggie & Tofu Stir Fry
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Make it Fun!

Let kids watch you stir-fry and ask them how many colours they can see. Flip the stir-fry like a pancake to create a true rainbow arc.

Prep time: 10 minutes

Cook time: 48 minutes

Makes: 4 servings

  • 3 tbsp. (45 ml) canola oil, separated

  • 5 oz (150 g) firm tofu, cut into thin strips or cubes.

  • 1 cup (250 ml) small broccoli florets

  • 1 cup (250 ml) diced carrots

  • 3/4 cup (175 ml) snow peas          

  • 1/4 cup (60 ml) sweet chili sauce

How To:
  1. Heat 1 tbsp. (15 ml) canola oil in a wok or large skillet over medium-high heat. Brown tofu on both sides, then remove from pan and set aside.

  2. Heat another tbsp. (15 ml) canola oil. Add broccoli and carrots. Stir fry until vegetables are tender-crisp and just begin to brighten in color, about 1 minute. Remove from pan and set aside.

  3. Heat the last tbsp. (15ml) canola oil and stir fry snow peas until tender-crisp and beginning to brighten in color, about 1 minute.

  4. Return tofu and other vegetables to wok. Stir in chili sauce and cook for another 1 minute. Serve on rice or your favourite noodles.

For Leftovers... 

Add the leftover veggie and tofu stir fry blend to a whole wheat pizza crust. Toss in the oven for a couple minutes and BAM! You have yourself a delicious and healthy pizza.