Shanghai Stirfry

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Servings: 1 Difficulty: Advanced
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A vibrant vegan stir-fry combining crispy tofu, crisp vegetables, and a savory sherry-soy glaze over brown rice.
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This Shanghai-style stir-fry is a quick, flavorful weeknight dinner that brings the energy of a wok to your home kitchen. The dish features firm tofu pan-fried until golden, tossed with a medley of crisp vegetables like broccoli, snow peas, and red peppers. A savory sauce made from sherry, soy sauce, and honey coats the ingredients, adding a glossy sheen and deep umami flavor. Served over nutty brown rice and topped with crunchy roasted peanuts, this meal offers a perfect balance of textures and tastes. It is entirely vegan, satisfying, and easy to prepare with common pantry staples. Ideal for busy evenings or when you crave a healthy, international-inspired main course that feels both comforting and exciting.

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Shanghai Stirfry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 18.6

Description

This Shanghai-style stir-fry is a quick, flavorful weeknight dinner that brings the energy of a wok to your home kitchen. The dish features firm tofu pan-fried until golden, tossed with a medley of crisp vegetables like broccoli, snow peas, and red peppers. A savory sauce made from sherry, soy sauce, and honey coats the ingredients, adding a glossy sheen and deep umami flavor. Served over nutty brown rice and topped with crunchy roasted peanuts, this meal offers a perfect balance of textures and tastes. It is entirely vegan, satisfying, and easy to prepare with common pantry staples. Ideal for busy evenings or when you crave a healthy, international-inspired main course that feels both comforting and exciting.

Ingredients

Directions

  1. Combine sherry, soy sauce, honey, and cornstarch in a small bowl; set aside.
  2. Bring a large saucepan of salted water to a boil.
  3. Add carrots and beans to the boiling water; boil for 1 minute.
  4. Remove carrots and beans with a slotted spoon and drain.
  5. Add squash, red pepper, snow peas, and broccoli to the pan; boil for 1 minute.
  6. Drain the vegetables.
  7. Pat tofu dry with paper towels.
  8. Heat oil in a skillet over medium heat.
  9. Add tofu and cook until golden, about 3 minutes.
  10. Transfer tofu to a serving dish with a slotted spoon and keep warm.
  11. Add ginger and garlic to the skillet; cook over high heat for about 30 seconds.
  12. Add the blanched vegetables to the skillet; cook, stirring occasionally, for about 2 minutes.
  13. Add cooked rice to the skillet; cook for another 2 minutes.
  14. Return tofu to the skillet along with green onions and the sauce mixture.
  15. Cook, stirring constantly, for 1 minute until sauce thickens and coats ingredients.
  16. Sprinkle with chopped roasted peanuts before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 18.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 1.5g6%
Sugars 2.5g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, stir-fry, tofu, shanghai, chinese, vegetables, brown rice, quick dinner, healthy, gluten-free option, peanut, ginger, garlic, broccoli, snow peas, weeknight meal, plant-based, savory, easy cooking, wok
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