Wasabi-Roasted Tofu Stir-Fry Recipe | Vegetarian Times Skip to main content

Wasabi-Roasted Tofu Stir-Fry

VT reduced the roasting time for the tofu in this recipe to keep it under 30 minutes, with no change in taste or texture. Serve with steamed rice.



Ingredient Line: 
6 Tbs. sesame oil, divided
Ingredient Line: 
¼ cup canola oil
Ingredient Line: 
¼ cup rice wine vinegar
Ingredient Line: 
2 Tbs. gluten-free tamari sauce
Ingredient Line: 
1 Tbs. grated fresh ginger
Ingredient Line: 
½–1 tsp. wasabi powder
Ingredient Line: 
1 lb. firm tofu, drained and cut into 1-inch cubes
Ingredient Line: 
1 Tbs. cornstarch
Ingredient Line: 
2 cloves garlic, peeled and sliced
Ingredient Line: 
4 cups coarsely chopped bok choy, stems and leaves chopped separately
Ingredient Line: 
1 cup chopped maitake (hen-of-the-woods) or shiitake mushrooms
Ingredient Line: 
4 cups coarsely chopped napa cabbage


1. Preheat oven to 450°F, and line baking sheet with parchment paper. Whisk together 4 Tbs. sesame oil, canola oil, vinegar, tamari, ginger, and wasabi powder in large bowl. Add tofu, and toss to coat cubes in marinade.

2. Spread tofu in single layer on prepared baking sheet, and reserve marinade. Whisk cornstarch into reserved marinade, and set aside. Roast tofu cubes 10 minutes, or until bottoms are dark golden brown. Flip, and roast 5 minutes more, or until second sides are dark golden brown and cubes have puffed up.

3. Heat remaining 2 Tbs. sesame oil in wok over high heat. Add garlic, and cook 15 seconds, or until beginning to brown. Transfer garlic to plate.

4. Add bok choy stems and mushrooms, and stir-fry 3 minutes, or until wilted. Add bok choy leaves and cabbage, and stir-fry 3 minutes more. Add roasted tofu and reserved marinade; stir-fry 1 minute, or until sauce has thickened.

Nutrition Information: 

9 g
Total Fat: 
27 g
Saturated Fat: 
3 g
8 g
0 mg
353 mg
3 g
1 g
Serves 6

Comments on this Recipe

This dish was swimming in oil. I followed the recipe exactly. The only redeeming feature of the recipe was the tofu. I threw the rest away.

Excelent recepies but please keep the sauces and other exotic ingredients to minimum, which will make it easier to make for all. We skip some exotic items and it still taste good

Tofu recipe

It was very tasty, quick and easy. However too much oil. Really could have cut the oil in 1/2.

I also felt this dish called for too much oil so cut it to 1 tbs. sesame and 2 canola right off the bat. Marinating the tofu is a great idea and loved the roasted texture but it Didnt pick up much flavor from the marinade. Perhaps my wasabi was old and lost some of its kick. The flavor needed to be in the sauce. I used a couple tablespoons of water to cook the veggies along with more garlic and more ginger. I added some dry sherry to the leftover marinade and a little more Tamari. This dish is supposed to make 6 servings but it only made 3.

I really like the technique of roasting the tofu instead of stir-frying it. It browns very well and saves time over the stove. Once everything was chopped, this did come together quickly. I agreed that it seemed like too much oil, and I cut both the sesame oil and the canola oil in half. I didn't miss the oil, although I needed to watch things carefully to make sure they didn't stick. I also added a splash of orange juice to even out the marinade, which needed a little citrus and sweetness, I thought. I pressed the tofu and then set it up to marinate while I chopped the veggies, and this did help impart more flavor than a quick coat would have. I had 1/2 a head of red cabbage, so I did 2 cups of that (added with the bok choy stems/mushrooms) and 2 cups of Napa. Unfortunately, didn't really taste like wasabi at the end of the day, but it was very good anyway! Next time I will double the wasabi!!

I've made this a few times since I saw this recipe a couple of months ago. I agree with those about too much oil. I've made it with just a tablespoon or so of sesame oil. I made the recipe as written (minus some of the oil) the first time and it came out great. I've since made it eliminating some ingredients (usually the tofu) and adding others (today with regular cabbage as I was out of napa) and it always comes out fine. By the way, except for the first time I made it, I've left out the cornstarch. In my opinion, it really doesn't need it.

Tofu stif fry


This was not VT's "best" and I was exact except used noodles instead of rice. The flavors were good but needed more wasabi. The tofu came out beautifully. However, there is so much oil that I feel a little yucky. I'd also pack more tightly the vegetables to include more. The Maitake disappeared, maybe larger pieces than I had would be good. Thank you VT, keep 'em coming. I like to try new things even if not every recipe is to my liking.