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Spicy tofu vegetable stir-fry served
Steaming spicy tofu stir-fry served over fluffy jasmine rice

Spicy tofu vegetable stir-fry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The secret to quick wok dishes is heat and timing. The essence of 'stir-fry' is high temperature, which caramelises the surface of the vegetables while keeping the inside crisp. Tofu replaces meat here, but it's only enjoyable if the outside is crispy and the inside creamy. The fragrant steam of jasmine rice perfectly complements the soy sauce and ginger intensity.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Rice cooker or pot
  • Grater (for ginger)

Allergen Information

⚠️ Soya
⚠️ Gluten

Instructions

1 ✓

Wash the rice thoroughly, then cook (usually in 1:1.5 ratio water). When done, fluff with a fork.

Tip: Resting the rice after cooking helps the grains stay separate.
2 ✓

Dice the tofu and pat dry. Marinate with half the soy sauce, ginger, and chilli for 10 minutes.

Tip: The porous structure of tofu absorbs the flavours at this stage.
3 ✓

Cut the vegetables into thin strips (julienne) or small pieces. Chop the garlic.

Tip: Uniform vegetable size ensures they cook at the same time.
4 ✓

Heat oil in the wok until smoking. Toss in the tofu (without marinade, set that aside) and fry until crusted, shaking the pan. Remove.

Tip: High heat is essential for crispy tofu.
5 ✓

Replenish the oil, toss the carrots into the wok (they are hardest), stir-fry for 1 minute. Add the pepper and courgette, then the garlic.

Tip: Only add the garlic at the end, as it burns in seconds in hot oil and turns bitter.
6 ✓

Pour the tofu and the reserved marinade back in. Toss together over high heat for 1 minute for flavours to meld.

Tip: Soy sauce caramelising on the edge of the hot wok gives the distinctive 'wok hei' (breath of the wok) flavour.
7 ✓

Serve piled onto the rice, sprinkled with coriander.

Recipe FAQ

Why is the rice sticking together?
You didn't wash it enough. Jasmine rice must be washed in cold water until the water runs clear to remove excess surface starch.

Ingredients

  • 400 g Firm tofu
  • 250 g Jasmine rice
  • 1 whole Red pepper
  • 1 whole Courgette
  • 2 whole Carrots
  • 4 tbsp Soy sauce
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 3 tbsp Vegetable oil (e.g. peanut or sunflower)
  • 0.5 tsp Chilli flakes
  • 1 bunch Fresh coriander