Mixed Vegetables with Tofu (杂碎豆腐)

Mixed Vegetables with Tofu (杂碎豆腐)

This is a recipe I cobbled together for a healthy vegetarian dinner option using some leftover veggies. It’s loosely based on several different vegetarian dishes I’ve had in Chinese restaurants, most of which are just listed on the menu as “Mixed Vegetables” (sometimes also  incorrectly identified as “Buddha’s Delight”, which is a different dish). Feel free to substitute or omit some of the vegetables in this recipe if you prefer others or you can’t find some of the ingredients. For an even healthier meal, serve this with brown rice. This makes about four generous servings.

  • 2 tablespoons grated fresh ginger
  • about half a bulb of garlic, cloves peeled and sliced thin
  • 2-3 large carrots, peeled and sliced into bite-size strips
  • 1 cup sliced shiitake mushrooms
  • 1 1/2 cups broccoli, chopped (about one large crown)
  • 1 cup snow peas
  • 1 cup sliced bamboo shoots or baby corn
  • 1 cup sliced water chestnuts
  • 2 cups Napa cabbage, chopped
  • sliced green onions
  • sesame oil

For tofu:

  • 1 block of extra-firm tofu
  • cornstarch
  • peanut oil for frying
  • salt


  • 2  tablespoons vegetarian oyster sauce
  • 2  tablespoons Shaoxing rice wine
  • 2 tablespoons soy sauce
  • 2  tablespoons corn starch
  • 1/4 cup vegetable stock

Drain tofu, and slice into triangles. Pat tofu dry (this will help keep the oil from popping on you when you fry it), and coat with cornstarch, shaking to remove any excess cornstarch. Heat oil in a heavy skillet on medium high heat (a cast iron skillet is ideal for this), and fry tofu. Try not to overcrowd the pan, as you will need room to turn the tofu to brown it evenly on all sides. Fry tofu until golden brown on all sides, and remove to a paper-towel lined plate to drain. Lightly salt, if desired, and set aside while you prepare the stir-fry.

Mix all sauce ingredients; set aside

Heat a few tablespoons of peanut oil in a wok over medium-high heat, and add sliced garlic. Stir-fry for a few minutes, until the garlic is golden brown, then add grated ginger. Stir for just a few seconds, then add carrots. Cook for a few minutes to soften carrots and then add mushrooms. Cook or a minute or two, then add broccoli and a small amount of water, and cover wok with lid to quickly steam and soften the broccoli for about two minutes. Remove lid, then add snow peas; stir fry for a few minutes, then add bamboo shoots, water chestnuts, and cabbage. Stir fry for about a minute, then add sauce ingredients. Stir well to coat vegetables, and cook until sauce thickens. Return tofu to wok, and stir gently to coat with sauce.

Sprinkle with sesame oil and green onions, serve with rice.