How to make Stir Fried Tofu with Asian Greens -

Tofu stir fried with some Asian vegetables and served garnished with deep fried carrot strips.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Silken Tofu, Carrot (गाजर)

Cuisine : Thai

Course : Main Course Vegetarian

For more recipes related to Stir Fried Tofu with Asian Greens checkout Tofu Chilli Garlic. You can also find more Main Course Vegetarian recipes like Hare Chane Ki Ussal Methi Chole Kadai Paneer Tamatar Khatta

Stir Fried Tofu with Asian Greens

Stir Fried Tofu with Asian Greens Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Stir Fried Tofu with Asian Greens Recipe

  • Silken Tofu 200 grams

  • Carrot 1 small

  • Oil 2 tablespoons + to deep fry

  • Purple cabbage cut into cubes 1 small

  • Broccoli separated into florets and blanched 1 small

  • Pakchoy 1 small

  • Chinese cabbage 1 small

  • Ginger chopped 1 inch

  • Garlic cloves chopped 5-6

  • Salt to taste

  • Crushed black peppercorns 1/2 teaspoon

  • Soy sauce 1 teaspoon

  • Lemon juice 1 tablespoon


Step 1

Peel and finely slice the carrot. Further cut into fine juliennes.

Step 2

Heat sufficient oil in a kadai and deep fry the carrot juliennes till crisp. Drain on absorbent paper and set aside.

Step 3

Heat oil in a non-stick pan, add ginger and garlic and sauté for a minute.

Step 4

Add purple cabbage and broccoli florets and sauté for another minute.

Step 5

Add pakchoy and Chinese cabbage, salt, crushed black peppercorns, soy sauce and lemon juice, toss well and cook till the vegetables soften slightly.

Step 6

Add silken tofu and gently toss.

Step 7

Transfer into a serving plate and garnish with fried carrot strips.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.