Vegetable Stir Fry so easy, there won't be A Lot ON Your Plate
Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE is a easy Chinese recipe that serves 2. 250 calories per serving. Recipe by Yeung Man Cooking on YouTube.
Prep: 15 min | Cook: 11 min | Total: 36 min
Cost: $6.37 total, $3.18 per serving
Ingredients
- 80 g Broccolini (trimmed, cut into bite‑size pieces)
- 40 g Carrot (peeled, cut into matchsticks)
- 80 g Cremini Mushrooms (brushed dry with paper towel, quartered)
- 50 g Red Bell Pepper (sliced)
- 50 g Red Onion (quartered)
- 40 g Baby Corn (cut into halves lengthwise (about 4 spears))
- 90 g Smoked Tofu (extra‑firm, cubed)
- 1 tbsp Soy Sauce (all‑purpose, regular salty soy sauce)
- 1 tsp Dark Soy Sauce (adds color, less salty)
- 1 tbsp Hoisin Sauce (plant‑based oyster‑style sauce)
- 1 tbsp Sriracha (spicy, tangy chili sauce)
- 1 tsp Cane Sugar (granulated, will melt and caramelize)
- 1 tsp Toasted Sesame Oil (adds fragrant finish)
- 2 tsp Avocado Oil (high smoke‑point oil for stir‑frying)
Instructions
Prep Vegetables
Trim the broccolini and cut into bite‑size pieces. Peel the carrot and slice into matchsticks. Brush the cremini mushrooms dry with a paper towel and quarter them. Slice half a red bell pepper, quarter half a red onion, and halve four spears of baby corn.
Time: PT5M
Cube Smoked Tofu
Pat the smoked tofu dry, then cut into bite‑size cubes.
Time: PT3M
Make Stir‑Fry Sauce
In a small mixing bowl combine 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp hoisin sauce, 1 tbsp sriracha, 1 tsp cane sugar, and a splash (≈1 tsp) toasted sesame oil. Stir until sugar dissolves.
Time: PT2M
Crisp the Tofu
Heat the non‑stick pan over medium‑high heat, add 1 tsp avocado oil, and add the tofu cubes. Fry for 3‑4 minutes, turning once, until the edges are golden and slightly crisp.
Time: PT4M
Temperature: Medium‑high
Sauté Onion and Broccolini
Add another 1 tsp avocado oil to the pan. Add the quartered red onion and broccolini pieces. Stir‑fry for about 2 minutes until they start to color.
Time: PT2M
Temperature: Medium‑high
Add Mushrooms and Carrot
Add the quartered cremini mushrooms and carrot matchsticks. Stir‑fry for another 2 minutes.
Time: PT2M
Temperature: Medium‑high
Add Bell Pepper and Baby Corn
Add the sliced red bell pepper and baby corn halves. Stir‑fry for a further 2 minutes until all vegetables are bright‑colored but still crisp.
Time: PT2M
Temperature: Medium‑high
Combine Sauce and Tofu
Return the crisped tofu to the pan, pour the prepared sauce over everything, and toss to coat. Cook for about 1 minute until the sauce thickens and glazes the ingredients.
Time: PT1M
Temperature: Medium‑high
Plate and Serve
Transfer the stir‑fry to a serving plate and serve immediately over freshly steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Vegan, Dairy‑Free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Broccolini: Broccoli florets
- Instead of Carrot: Daikon radish, jicama
- Instead of Cremini Mushrooms: Button mushrooms
- Instead of Red Bell Pepper: Yellow bell pepper
- Instead of Red Onion: White onion
- Instead of Baby Corn: Corn kernels
- Instead of Smoked Tofu: Firm tofu with smoked paprika
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Dark Soy Sauce: Regular soy sauce + a dash of molasses
- Instead of Hoisin Sauce: Mushroom soy sauce, regular oyster sauce (non‑veg)
- Instead of Sriracha: Chili garlic sauce
- Instead of Cane Sugar: Brown sugar, honey
- Instead of Toasted Sesame Oil: Regular sesame oil
- Instead of Avocado Oil: Canola oil, grapeseed oil
Equipment Needed
- Non‑Stick Pan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Spatula
- Paper Towel (optional)
Critical Steps — Do Not Skip
- Crisp the smoked tofu without overcrowding the pan.
- Keep vegetables high‑heat sautéed to retain crunch.
- Add the sauce at the end and coat quickly to avoid soggy veggies.
Chef Tips from the Video
- For extra smoky flavor, lightly toast the tofu cubes in a dry pan before adding oil.
- Add a squeeze of fresh lime juice just before serving for a bright contrast.
- Use a high‑smoke‑point oil like avocado or grapeseed to achieve a perfect sear.
Troubleshooting
Vegetables become soggy.
Cook over medium‑high heat, avoid adding too much oil, and keep stirring so moisture evaporates quickly.
Sauce is too thin.
Let the sauce simmer a minute longer after adding it, or add a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Tofu sticks to the pan.
Make sure the pan is hot and the tofu is dry before adding oil; use a non‑stick pan or a well‑seasoned wok.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of tofu and vegetables changes.
Room temperature: Best served immediately; can sit out for up to 2 hours.
Make-Ahead Tips
- Prepare and store the sauce in a small jar; it keeps for a week in the fridge.
- Chop all vegetables and keep them in a sealed container; they stay fresh for 24 hours.
- Cube the smoked tofu and keep it dry in a paper‑towel‑lined container.
Frequently Asked Questions
What is the cultural significance and history of veggie stir‑fry with smoked tofu in Cantonese cuisine?
Stir‑frying is a cornerstone of Cantonese home cooking, prized for its speed and ability to showcase fresh seasonal vegetables. Adding smoked tofu reflects modern plant‑based adaptations while retaining the traditional emphasis on texture and umami.
What are traditional regional variations of Cantonese vegetable stir‑fry in southern China?
In Guangdong, stir‑fries often feature oyster sauce, fresh ginger, and a splash of Shaoxing wine. Some families add Chinese sausage or shrimp for protein, while others keep it vegetarian with mushrooms and tofu as in this recipe.
How is a Cantonese vegetable stir‑fry traditionally served in a home setting?
It is typically served hot, placed in the center of the table alongside a bowl of steaming white rice, allowing each diner to scoop a portion of the glossy vegetables and tofu over the rice.
What occasions or celebrations is a vegetable stir‑fry with smoked tofu commonly associated with in Chinese culture?
While not tied to a specific holiday, quick stir‑fries are a staple for everyday family meals and are also prepared for casual gatherings where a light, balanced dish is desired.
What authentic traditional ingredients are used in this Cantonese stir‑fry versus acceptable substitutes?
Authentic ingredients include all‑purpose soy sauce, dark soy sauce, hoisin sauce, and toasted sesame oil. Substitutes can be tamari for soy sauce, mushroom soy sauce for hoisin, or regular sesame oil if toasted is unavailable.
What are the most common mistakes to avoid when making veggie stir‑fry with smoked tofu at home?
Common errors include overcrowding the pan, which steams the vegetables; using wet tofu, which prevents crisping; and adding the sauce too early, which makes the veggies soggy.
Why does this recipe use avocado oil instead of traditional peanut oil for the stir‑fry?
Avocado oil has a very high smoke point and a neutral flavor, ensuring the tofu crisps without imparting a strong nutty taste, while still being a heart‑healthy option.
Can I make the veggie stir‑fry ahead of time and how should I store it?
Yes, you can prep the vegetables and sauce up to a day in advance. Store the cooked stir‑fry in an airtight container in the refrigerator for up to 3 days and reheat quickly in a hot pan.
What texture and appearance should I look for when the stir‑fry is done?
The vegetables should be bright‑colored and still crisp when bitten, the tofu should be golden on the edges, and the sauce should coat everything with a glossy, slightly thick sheen.
What does the YouTube channel Yeung Man Cooking specialize in?
The YouTube channel Yeung Man Cooking focuses on approachable Asian home‑cooking, especially Cantonese‑style stir‑fries, noodle dishes, and quick weeknight meals with clear step‑by‑step guidance.
How does the YouTube channel Yeung Man Cooking's approach to Cantonese cooking differ from other Asian cooking channels?
Yeung Man Cooking emphasizes minimal ingredient lists, confidence‑building techniques, and practical tips like tool newsletters, making traditional Cantonese flavors accessible to home cooks of any skill level.
Last updated: September 2, 2026
