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“What! You Don’t Like Tofu?” Stir-Fry

"Mealtimes in my house are always a debate. My dad eats meat, and my mom is a vegetarian,” says Chloe. “One day, my mom bought tofu and my dad said, ‘But, I do not like tofu.’ So my mom and I created a tofu meal that he liked. Tofu is very bland when eaten alone, but it absorbs all the flavors that you add to it. We serve it over brown rice to add a whole grain." - Chloe Long, age 10, Montana

Makes 4 servings


For the Tofu Marinade:

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 14 ounces extra-firm tofu, drained and cubed

For the Sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch

For the Stir Fry:

  • ½ head of broccoli, florets cut and stalks sliced
  • 1 tablespoon peanut oil or canola oil
  • 3 scallions, peeled and minced
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 red bell pepper, seeded and sliced into sticks
  • 7 button mushrooms, sliced
  • Steamed brown rice, optional
  • ½ bunch of cilantro, minced
  • 1 avocado, pitted and sliced into lengths
  • 1 tablespoon sesame seeds
  • 1 lime, cut into wedges


  1. To make the Marinade and Sauce: In a medium bowl, whisk the marinade ingredients together with 2 tablespoons of water. Add the tofu, stir, and refrigerate for one hour, stirring once or twice. In a small bowl, whisk the sauce ingredients together and set aside.
  2. In a large pot of boiling water, cook the broccoli for 2 minutes. Rinse under cold water and set aside.
  3. In a large skillet or wok, warm the oil over moderate heat. Add the scallions, garlic, and ginger and cook for about 3 minutes, stirring constantly. Add the pepper and mushrooms and cook until slightly soft, about 3 minutes. Add the broccoli, tofu, and sauce and simmer about 7 minutes, so the flavors will blend.
  4. To serve, put some rice on a plate, if using, then the tofu stir-fry. Top with cilantro, avocado, sesame seeds, and a squirt of lime juice.

383 calories; 22g fat; 30g carbohydrates; 24g protein

More information about the Kids' State Dinner:

  • Check out the other winning 2014 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.