Sunday, February 14, 2010

Happy Chinese New Year! Honouring the Humble Stirfry...

On the ocassion of the Chinese New Year I thought I'd post an entry on one of my all time favorites and easy go-to dish - a mixed vegetable asian style stirfry with tofu and lots of sesame. Each time I make it I change up either the vegetables or some other ingredient. The first time I made a stirfry, all I added were veggies and soy sauce. Then I started experimenting as I do so often, and ended up with something that looks like below.

Asian Vegetable Stirfry with Tofu and Sesame


  • Sliced veggies- peppers, onions, snow peas, baby corn, broccoli, celery, green onion, bok choy, mushrooms (any combination of these veggies works great).
  • 1/2 block of tofu cut into little cubes
  • 2 tbsp sesame seeds
  • 2tsp Sriracha (chilli garlic sauce)
  • 1 tsp chopped garlic
  • Stirfry Sauce
  • Low Sodium Soy Sauce
  • 1-2 tbsp vegetable oil


  • Brown up the diced tofu in a pan over medium heat
  • Toast up the sesame seeds and set aside. Be sure to watch these carefully as they burn very quickly! I speaketh from experience here.
  • Heat the oil in a large wok or large sautee pan, until its near smoking.
  • Throw in all the vegetables including the garlic.
  • After sauteeing for about 5 minutes, add 2 tbsp of the stirfry sauce and a little bit of soy sauce.
  • Continue sauteeing for another few minutes. The vegetables still need to have a good bite to it.

  • Finally add in the tofu and top with chopped green onion and the sesame.
  • Serve over bed of rice and dig in!!


  • You could add crushed peanuts for texture and a nutty flavour.
  • Instead of the soy and stirfry sauce, you could add a peanutty sauce made with PB, lime juice and a touch of soy. Maybe I'll post this version later. It goes really well with pasta too. mmmm.


  1. Yum! I have to say that I am utterly addicted to sriracha, and think it could make almost anything better.


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