Ageh Tofu Yasai Itame (Fried Tofu Veggie Stir-Fry)
Recipe type: Main, Vegetarian
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon oriental sesame oil
  • ¼ teaspoon dried crushed red pepper, optional
  • ¼ cup water, optional (I omitted this)
  • 1 teaspoon cornstarch, optional (I omitted this)
  • FOR VEGETABLES: Any vegetables of your choice may be used.
  • 1 package ageh tofu cut into triangles
  • (if using fresh tofu, use 1 package firm or extra-firm, drain for 15 minutes and pat dry with paper towels)
  • ½ package button mushrooms
  • 4 dried shiitake mushrooms, reconstituted, stemmed, caps quartered
  • Handful of sugar snap peas, trimmed
  • ½ (small) head of yellow cauliflower
  • 4 to 5 leaves bok choy, cut into thirds
  • 2 -4 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • ½ sweeet onion, sliced
  • 1 large carrot, slice diagonally
  • Broccoli, chopped into bite sized pieces
  • 2 green onions, sliced on diagonal
  • 2 tablespoons vegetable oil, divided
  1. Whisk the soy sauce, rice vinegar, sesame oil, and honey to make the marinade. Add chili flakes for a spicier stir-fry. I omitted this since Bebe E can't eat spicy foods. Add tofu and stir to coat; let it marinate for 30 minutes. Remove tofu and reserve marinade in small bowl. If you want a thicker sauce, whisk ¼ cup water and cornstarch into marinade.
  2. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté about 2 minutes. Using slotted spoon, transfer tofu to plate.
  3. Add remaining 1 tablespoon vegetable oil to skillet. Add onions mushrooms and stir-fry until tender, about 3 minutes. Add cauliflower and stir-fry 3 minutes. Add broccoli, and cook for 2 minutes. Add sugar snap peas, baby bok choy; stir-fry 2 -3 minutes. Add garlic and ginger; stir-fry 30 seconds.
  4. NOTE: I will often transfer vegetables that cook faster than others to a bowl and put them back into the skillet just before adding the marinade. Many times in the past, I've added vegetables in the wrong order (fast cooking first, slower cooking last) and ended-up with overcooked vegetables. You can avoid this by simply transferring cooked veggies out of the skillet.
  5. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade coats all of the vegetables and tofu. Or, if you are using the cornstarch marinade, allow the sauce to cook until it thickens slightly, about 30 seconds.
  6. Season with salt and pepper to taste.
  7. Transfer to a platter. Sprinkle with green onions and serve.
Recipe adapted from
Recipe by Bebe Love Okazu at