Vegetable, Bean Sprout and Tofu Stir-Fry

Vegetable, Bean Sprout and Tofu Stir-Fry
  • Recipe Comments
  • Max 5 stars
    My Rating
    (5 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Vegetable, Bean Sprout and Tofu Stir-Fry, this healthy recipe has lots of fresh flavors and excellent nutritional qualities.


  • about 2 tablespoons olive oil
  • 6 green onions, cut across at an angle into 1 inch lengths
  • 1-2 red chiles
  • 10 ounces tofu, cut into small bite-sized cubes
  • 2 sweet peppers (preferably red and yellow) deseeded and cut into strips
  • 3 1/2 ounces sugar snap peas
  • 3 1/2 ounces baby sweet corn, halved
  • 3 1/2 ounces broccoli, separated into bite-sized pieces
  • 3 1/2 ounces cherry tomatoes
  • 3 ounces chestnut mushrooms, halved
  • 3 1/2 ounces bok choy, choy sum or other Chinese leaves, torn into large pieces
  • 7 ounces bean sprouts
  • soy sauce to taste
  • small splash of sesame oil


  1. Serves 4
  2. Heat the oil in a large wok until quite hot and then add the green onion and chiles. Stir-fry until wilted and aromatic, about 2-3 minutes. Remove with a slotted spoon and keep warm in a bowl. Add the tofu and stir-fry until well colored. Again, remove from the wok with a slotted spoon and keep warm in a bowl. Add the peppers, peas, sweet corn and broccoli and stir-fry for 2-3 minutes, then add the tomatoes and mushrooms and stir-fry for 2 more minutes. Remove and keep warm in a bowl. Add the Chinese leaves to the wok and stir-fry until wilted. Now return all the other items from the bowl to the wok, together with the bean sprouts. Turn over a moderate heat for a minute or so, seasoning to taste with soy sauce and sesame oil, until all is warmed through. Serve at once.