Wasabi Ginger Tofu and Veggies

An easy weekday stir fry that's a trusted standby

Wasabi Ginger Tofu and Veggies

Quick, Savory and Delish!

By now you know, I have a thing for Roasted Tofu… this time it’s paired with a quick and easy stir fry using the marinade as a sauce for the veggies.  It couldn’t be easier or yummier!

Given that my family doesn’t love tofu the way I do, I opted for the family’s favorite green vegetables for stir frying — broccoli and bok choy, and made some stir fry chicken for the rest of the crew.

The recipe is adapted from Vegetarian Times Magazine. It is quick, easy and easily adaptable. We use different veggies each time and I always use the same marinade to make chicken for the boys. You can also use more or less wasabi or ginger depending on taste. No matter how we make it, it’s always a crowd pleaser.

Scroll down for recipe.


Wasabi Ginger Tofu and Veggies
An easy weekday dinner big on flavor. Stir Fried Broccoli and Bok Choy, roasted tofu and a Wasabi Ginger Sauce. Recipe adapted from Vegetarian Times, there is room to play with how much wasabi and ginger you want. Option: stir fry some chicken for the meat lovers in your family.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Wasabi Ginger Marinade and Sauce
  • 4 tablespoons sesame oil
  • ¼ cup canola oil
  • ¼ cup rice wine vinegar
  • 2 Tablespoons gluten-free tamari sauce
  • 1 Tablespoons grated fresh ginger or ¼ teaspoon ground ginger
  • ½–1 tsp. wasabi powder
  • 1 tablespoon cornstarch * (*add to sauce after marinating tofu)
12 oz firm tofu, rinsed, drained and wrapped in paper towels a few minutes, cut into 1 inch cubes
Veggie Stir Fry
  • One bunch green onions, chopped whites and some greens for garnish.
  • 2-4 cloves garlic, minced
  • Sesame oil, 2-3 tbsp
  • 1 head Broccoli, cut into bite size or slightly larger pieces
  • 5-6 baby bok choy, cut lengthwise into pieces
White or Brown rice, cooked
Sesame Seeds, optional for garnish
Chicken Stir Fry (Optional)
  • Sesame oil, 2-3 tbsp
  • 2-4 cloves garlic, minced
  • 1 lb chicken breast, cut into 2 inch pieces
Wasabi Ginger Marinade and Sauce
  1. Whisk together all marinade ingredients except cornstarch in large bowl. Set aside.
Roasted Tofu
  1. Preheat oven to 450°F, and line baking sheet non-stick foil.
  2. Add tofu to the marinade and toss to coat. Let sit 15 minutes. (or less if you're short on time, will still taste great).
  3. Place tofu in single layer on prepared baking sheet. Top with a little more marinade and reserve the rest of the marinade.
  4. Roast tofu 10 minutes. Flip, and roast 5 minutes more, or until sides are golden brown. ( Tofu cubes will puff up a bit)
  5. Meanwhile, whisk 1 tablespoon cornstarch into reserved marinade, and set aside.
Veggie Stir Fry
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add garlic and saute 30 seconds until just fragrant. Add onions and saute a minute or two until just tender.
  2. Add broccoli and cook 2-3 minutes. Add bok choy and sauce an additional few minutes, until wilted and tender. (Cook longer for softer vegetables)
  3. Option1 : add reserved marinade/ sauce directly to the vegetables and stir fry one minute until sauce thickens.
  4. Option 2: In a small saucepan, add reserved marinade/ sauce and cook up a minute or two until thickened. Serve over vegetables and rice.
  5. Serve over rice.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the broccoli, then set aside; then the bok choy.
Chicken Stir Fry (Optional)
  1. In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add garlic and saute for 30 seconds until just fragrant.
  2. Add chicken and saute 4-6 minutes until cooked through.
  3. Add cooked chicken to cooked veggies and stir fry sauce.
  4. Serve over rice.


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