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Hearty Garden Veggie Tofu Stirfry with Pecans and Sultanas for Easy Weeknight Meals
This Garden Veggie Tofu Stirfry works well with whatever vegetables you have ready. It’s flexible without losing flavour.
Tofu with Roasted Pecans and Sweet Sultanas Stirfry
Why You Will Love and Enjoy This Garden Veggie Tofu Stirfry
- It’s flexible, so you can swap veggies based on what’s in your fridge.
- The mix of savoury tofu, sweet sultanas, and crunchy pecans keeps every bite interesting.
- It cooks in one pan and doesn’t leave a pile of dishes behind.
Garden Veggie Tofu Stirfry
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings depending on size 1x
- Category: Vegan Recipes
- Method: Easy Cooking
- Diet: VeganDiet
Description
A simple, flexible veggie stirfry that comes together in one pan and still feels a bit special. The mix of toasted pecans, sweet sultanas, and savoury tofu just works, even if it sounds a little unexpected.
Ingredients
- 2 cups of robot peppers, sliced
- 2 cups mushrooms, sliced
- 1 large red onion, sliced
- 1 1/2 cups baby carrots, halved if large
- 2 cups Brussel sprouts, trimmed and halved
- 1 tin baby corn, drained
- 1 1/2 cups snap peas
- 0.8 lb (approximately) =1 x 350 g extra firm tofu, pressed and cubed
- 1/2 cup pecan nuts
- 1/3 cup sultanas
- 3 to 5 tbsp VOO (virgin olive oil)
Spices and seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 to 3 tbsp soy sauce
Instructions
- Press the 350 g extra firm tofu for about 10 to 15 minutes to remove excess moisture, then cut into cubes.
- Slice all veggies before you start cooking to make it easier.
- Heat 2 tbsp VOO in a large wok over medium-high heat.
- Add the 1 1/2 cups of baby carrots and 2 cups of Brussels sprouts.
- Stirfry for about 6 to 8 minutes until just tender but still with a bite.
- Don’t overcrowd the pan, or they’ll steam instead of fry.
- Add the sliced red onion, mushrooms, robot peppers, snap peas, and finally the drained baby corn.
- Add another 1 to 2 tbsp VOO as needed.
- Sprinkle in the 1 tsp thyme, 1 tsp origanum, 1/2 tsp rosemary, salt, and black pepper as you go.
- Stir often and keep everything moving so nothing burns.
- Cook the vegetables until they’re just done but still slightly firm.
- If the pan gets dry, add a small splash of water or a bit more oil. Taste and adjust the seasoning now.
- Transfer the cooked veggies to a serving dish and cover loosely to keep warm.
- In the same pan, add the 1/2 cup pecan nuts and 1/3 cup sultanas.
- Toast over medium heat for 2 to 3 minutes until the pecans smell nutty and the sultanas plump slightly. Remove and add to the veggies.
- Add 1 tbsp VOO to the pan.
- Place the cubed tofu in a single layer and let it sit for a couple of minutes before turning so it browns nicely.
- Fry until golden on most sides, about 6 to 8 minutes total.
- Pour over 2 to 3 tbsp soy sauce and toss the tofu to coat.
- Let it cook another minute so it absorbs the flavour.
- Add the tofu to the veggie mix, toss gently, taste once more, and adjust salt or soy sauce if needed.
- Serve right away while everything is still hot.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Garden Veggie Tofu Stirfry is a colourful, easy stirfry with tofu, fresh vegetables, pecans, and sultanas. A simple weeknight meal that’s full of texture and flavour.
This Veggie Tofu Stirfry stands out because it brings together fresh vegetables, golden tofu, and a mix of textures that keep every bite interesting. It’s easy to prepare, flexible with ingredients, and offers a satisfying balance of savoury and slightly sweet flavours that make it worth making again
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