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Colorful Vegetable and Tofu Stir-Fry with Roots and Greens

This stir-fry combines tender cubes of tofu with a variety of unexpected vegetables like daikon radish and shimeji mushrooms, cooked quickly over high heat. The dish features a vibrant mix of textures—from crispy tofu to tender, lightly caramelized vegetables—creating a colorful and wholesome meal with a balanced flavor profile.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces firm tofu pressed and cubed
  • 1 cup daikon radish sliced into thin matchsticks
  • 1 cup shimeji mushrooms trimmed and separated
  • 1 bell pepper red bell pepper cut into strips
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce adjust to taste
  • 1 tablespoon sesame oil for stir-frying
  • 1 teaspoon rice vinegar optional, for balance
  • 1 tablespoon cooking oil high smoke point, like canola or vegetable oil

Equipment

  • Wok or large skillet
  • Sharp Knife
  • Cutting board
  • Spatula

Method
 

  1. Press the tofu between paper towels and weight it for about 10 minutes to remove excess moisture, then cut into evenly-sized cubes.
  2. Heat the cooking oil in a wok or large skillet over medium-high heat until shimmering and slightly fragrant.
  3. Add the tofu cubes to the hot oil, spreading them out to form a single layer. Let them cook undisturbed for 3–4 minutes until golden and crispy on the bottom, then flip and cook the other sides the same way. Remove and set aside.
  4. Add minced garlic to the same pan and cook for about 30 seconds until fragrant, with a gentle sizzle that fills the kitchen.
  5. Toss in the sliced daikon radish, mushrooms, and bell peppers, stirring quickly to coat them in the garlic fragrant oil. Cook for 2–3 minutes, until the vegetables start to soften and become slightly caramelized around the edges.
  6. Pour in the soy sauce and a splash of rice vinegar, tossing everything together to evenly coat the ingredients. Cook for another 2 minutes until the vegetables are tender and the sauce is slightly absorbed.
  7. Return the crispy tofu to the pan, gently mixing to combine and heat through for another minute. Taste and adjust soy sauce or add a pinch of sesame oil for extra aroma if desired.
  8. Serve the stir-fry hot, garnished with sesame seeds or sliced green onions if you like, and enjoy the colorful, crispy, and tender bites.

Notes

Pressing the tofu well ensures it crisps nicely without getting soggy. Feel free to swap in other root vegetables or leafy greens for variety. Adjust soy sauce and sesame oil to suit your taste preferences.