Vegetable Stir-Fry


  • 1 block of tofu, rinsed and patted dry
  • 4 tsp. roasted peanut oil, divided
  • ½ c. Not Chik’n broth
  • 1 Tbsp. soy sauce
  • 2 tsp. cornstarch
  • ½ tsp. chili and garlic
  • 2 c. carrots, shredded
  • 2 c. red onions, sliced
  • 4 c. bok choy, thinly sliced
  • 1 tsp. lime zest
  • 1 1/2 tsp. fresh ginger, shredded finely
  • ½ tsp. salt, divided
  • 2 cloves of garlic, chopped
  • 2 Tbsp. roasted salted peanuts, chopped
  • 1 1/2 c. instant brown rice, prepared


  1. Cut tofu into cubes and brown tofu in a little oil. In a separate pan, sauté carrots and onions until crisp-tender. Add 1/4 teaspoon salt and set aside.
  2. Sauté bok choy, lime zest, ginger and garlic in some of the peanut oil. In a small container, mix chili and garlic, water, soy sauce and cornstarch in vegan chicken broth. Stir into bok choy and add remaining salt.
  3. When bok choy leaves are wilted and stems are beginning to brown, add the carrots and onions. Stir in tofu and stir-fry just until hot.
  4. Serve with brown rice and garnish with peanuts or toasted sesame seeds.
Browse Cook(s): Samuel Dinzey
Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.