Weeknight Magic, Mama-Approved

Growing up, my mother could turn the simplest ingredients into a feast. Stir-fried tofu with vegetables was her go-to—quick to cook, gentle on the stomach, and full of love.  From the satisfying sizzle of garlic and ginger hitting a hot pan to the golden crisp of tofu fresh from the oil, each step felt like a quiet ritual in her hands.

This updated version brings that same spirit to your table.  Bok choy, napa cabbage, mushrooms, and carrots stir-fry together in a fragrant sauce of soy, mushroom bouillon, and cooking wine—layered with umami, a hint of sweetness, and plenty of comfort. No fancy techniques required—just fresh produce, a bit of prep, and one generous pan.

Served steaming with a sprinkle of green onion and pepper, it’s the kind of dish that makes you slow down and savor. Whether you're cooking for family or winding down solo, this vegan stir-fry offers a light, satisfying escape, steeped in tradition and easy joy.

 

Ingredients:

• Tofu:

• 16 oz. firm white tofu, cut into bite-sized cubes
• Cooking oil (for frying)
• Vegetables (about 4 cups total):
• Cabbage
• Baby bok choy
• Napa cabbage
• Mushrooms (any kind), trimmed and separated
• Carrots, peeled and thinly sliced or shredded
• Aromatics & Seasoning:
• 1 tsp minced garlic
• 1 tsp minced ginger
• Ground black pepper, to taste
• Chopped green onions (for garnish)
• Stir-Fry Sauce Ingredients:
• ½ cup water
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mushroom bouillon powder
• 1 tsp sugar
• 1 tsp cooking wine
• 1 tsp cornstarch (to thicken)

Directions:

1.    Preparing the Ingredients:

·         Wash and chop all vegetables into bite-sized or shredded pieces for quicker cooking.

·         Cut tofu into cubes and pat dry with paper towels.

2.    Frying the Tofu:

·         Heat a layer of oil in a non-stick skillet or pan over medium heat.

·         Fry tofu cubes until golden and crispy on all sides. Remove and drain on paper towels.

3.    Making the Sauce:

·         In a small bowl, whisk together all sauce ingredients until well combined. Set aside.

4.    Stir-Frying the Vegetables:

·         In a large wok or pan, heat a little oil over medium-high heat.

·         Add minced garlic and ginger; sauté until fragrant (about 30 seconds).

·         Add cabbage, mushrooms, and other firm vegetables. Stir-fry for 3–4 minutes until slightly tender.

5.    Combining & Finishing:

·         Add the sliced carrots and fried tofu to the pan.

·         Pour in the sauce and stir well to coat all ingredients.

·         Continue cooking for 2–3 more minutes until sauce thickens and everything is heated through.

6.    Serving:

·         Transfer to a serving dish.

·         Sprinkle with chopped green onions and a pinch of ground pepper.

Enjoy hot with steamed rice or as a hearty vegetarian main dish!