Tofu, Shitake, Carrots and Brussel Sprouts make up the majority of this stir fry. Stir fry is a great way to make vegetables and tofu and this one is really colorful and delicious!!


  • 1 container or extra firm tofu cut into cubes
  • 10 baby carrots, sliced once down the middle
  • 10 brussel sprouts, cut lengthwise into quarters
  • 1/2 medium onion cut to bit sized pieces
  • 1 1/2 cups shitake mushroom caps, cut to bite-sized pieces
  • 2 tbsp olive oil
  • 1/4 cup water
  • 1 tsp vegetarian oyster sauce (available online and at some health food stores)
  • 1 tsp bragg liquid aminos (or soy, or tamari sauce)
  • 1 tsp soy sauce
  • salt and pepper to taste


  1. heat olive oil in large non stick stirfry pan or wok.
  2. add shitake mushrooms, brussel sprouts, carrots and water.
  3. cover and let vegetables steam, cook for about 5 minutes.
  4. uncover, add tofu and onions and cook another 3 to 5 minutes until vegetables are cooked enough to serve.
  5. Mix oyster sauce, soy sauce and braggs aminos together and pour into stir fry.
  6. Stir sauce into sti rfry.
  7. Serve over rice or noodles, or on it’s own!!


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