Tofu with Winter Vegetables and Spinach

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Stir-Fry Recipe
Difficulty: Easy

Tofu is an excellent source of protein, iron, calcium and micro-nutrients and exceeds the nutritional value of most meat dishes. Chef Apoorv Bhatt, Corporate Chef, Berggruen Hotels, shares a healthy winter recipe with Tofu as the star.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 400 gm tofu
  • 100 gm spinach
  • 150 gm roughly chopped green beans
  • 50 gm carrots sliced
  • 50 gm red pepper sliced
  • 15 gm asparagus
  • 5 gm fresh red chillies (chopped)
  • 30 ml sesame oil /vegetable oil
  • 50 gm Spring onions
  • 20 ml dark soy sauce
  • 10 gm fresh grated ginger
  • 10 gm garlic
  • 25 gm cornstarch mixed with water

How to Make Tofu with Winter Vegetables and Spinach

  • Dice tofu into cubes or rectangles
  • Arrange tofu on a lightly greased plate or butter paper and pop it into the oven. Bake for 15 minutes, flipping each piece of tofu midway through to ensure even cooking
  • Remove the tofu from the oven and prepare the vegetables
  • Add sesame oil to a large skillet over medium-high heat
  • Then add ginger , garlic and and cook for a minute. Add vegetables and toss
  • Cook for 2-3 minutes. Add soya sauce and a little water
  • When the sauce starts boiling, add corn starch , Then add the tofu and stir to coat
  • Cook the mixture for a minute, stirring often
  • Check seasoning. Add salt and pepper if required
  • Do not stir too much as it will break the tofu. Also keep cooking to minimum. The vegetables should be crunchy while eaten