4 tablespoons vegetable oil 

2 cloves garlic, minced 

16 ounces firm tofu, strained and cubed 

1⁄2 cup cabbage, cut into 2-inch squares 

10 broccoli florets 

2 bok choy, leaves separated 

4 mushrooms, quartered 

1 cup carrots, sliced 1⁄4-inch thick 

10 whole snap peas 

1⁄4 cup yellow onion, sliced into half moons 1⁄2-inch wide 

1⁄4 cup canned bamboo shoots, sliced or matchsticks 

1 scallion, cut into 2-inch pieces 

1/3 cup Chef Nikky’s Gluten Free Stir Fry soy sauce or Chef Nikky’s Stir Fry sauce

1⁄2 teaspoon sesame oil 

2 cups cooked jasmine rice 


Heat oil in a large non-stick wok or skillet over medium-high heat. Add tofu and cook until done, 3 to 5 minutes. Add garlic and cook until fragrant, about 10 seconds. 

Stir in cabbage, broccoli, bok choy, mushrooms, carrots, snap peas, onion, bamboo shoots and scallion. 

When vegetables are half-way soft, after 2 to 3 minutes, add sauces or Nikky’s Stir Fry Sauce and sesame oil. Stir-fry until vegetables are done. Remove from heat.  Serve with jasmine rice.