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Chinese Vegetable Stir-Fry with Tofu or Pork

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Chinese Vegetable Stir-Fry with Tofu or Pork

Chinese Vegetable Stir-Fry with Tofu or Pork

Jessica Braider
This easy stir-fry is kid-friendly, and has gotten great reviews from Scramble members. The Asian vegetable mix makes it a cinch to have a variety of veggies for minimal cost and effort.
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings


  • 1 lb. extra-firm tofu packed in water or use boneless pork, beef, or chicken
  • 16 oz. frozen mixed oriental vegetables or use 3 – 4 cups fresh finely diced vegetables such as onions, carrots, green beans, snap or snow peas, or bell peppers
  • 4 tsp. peanut or vegetable oil
  • 1/4 cup reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 2 Tbsp. rice vinegar or rice wine vinegar
  • 1 Tbsp. sugar
  • 1 Tbsp. black bean or hoisin sauce
  • 1 Tbsp. cornstarch
  • 2 cloves garlic minced, about 1 tsp.


  • Drain the tofu and wrap it in a clean towel to absorb the moisture. Remove the mixed vegetables from the freezer and set them aside.
  • Dice the tofu (or meat) into 3/4-inch cubes. Heat 1 Tbsp. of the oil in a large nonstick or heavy skillet (or use a wok!) over medium heat and sauté the tofu (or meat) for 5 - 8 minutes, flipping it occasionally, until it turns golden brown (or is cooked through, for the meat). Remove the tofu (or meat) from the pan and set it aside.
  • In a measuring cup, whisk together the soy sauce, vinegar, sugar, black bean or hoisin sauce, and cornstarch.
  • Heat the remaining 1 tsp. oil in the same skillet over medium heat. Add the garlic and stir-fry it for 30 seconds, then add the vegetables.
  • Cook until the vegetables are heated through and tender-crisp, 3 - 4 minutes. Add the tofu (or meat) and soy sauce mixture and cook it for 2 more minutes. Remove it from the heat and serve it immediately over the rice.

Slow Cooker Directions:

  • If you are using meat, stir-fry that first, until it is almost cooked through, following the directions above. Whisk together the soy sauce, vinegar, sugar, black bean or hoisin sauce, and cornstarch in the slow cooker. Add the vegetables, garlic, and tofu or pre-cooked meat, stirring to combine. Cook on low for 4 - 5 hours or on high for 2 - 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Drain and dice the tofu if using and refrigerate, dice the pork, beef, or chicken if using and refrigerate, dice the vegetables if using fresh, make the sauce, peel the garlic.
Scramble Flavor Booster: For an additional kick, add a few crushed red pepper flakes or chili garlic paste to the sauce. Scramble member Lisa Fain also suggests adding ¼ cup cashews when you add the tofu or meat back into the pan.
Tip: Looking for another reason to try tofu?  The soy protein in tofu is a high quality protein that has less fat and fewer calories than many types of meat.
Nutritional Information Per Serving (% based upon daily values): Calories 210, Total Fat: 9g, 14%; Saturated Fat: 2g, 7.5%; Cholesterol: 0mg, 0%; Sodium: 690mg, 28.5%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 5g, 18%; Sugar: 8g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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