Vegan tofu stir-fry

Portion size: Serves 4
Hands-on time 30 min
Difficulty: easy

Vegan

Vegetarian

Recipe by: Donal Skehan

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Donal Skehan’s full-flavoured vegan tofu stir-fry is covered in sweet, sticky, homemade General Tso sauce – a staple of Chinese restaurants in North America. The sauce contains hoisin sauce, which is made from soybeans and spices and is usually vegan – but do check the label for non-vegan artificial colourings if you need to.

Looking for a quicker vegan stir-fry dish? Try this quick sesame tofu and pak choi stir-fry.

For more of Donal’s recipes, visit donalskehan.com.

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Ingredients

280g block extra-firm tofu
2-3 tbsp cornflour
4 tbsp sunflower oil

For the sauce

3 tbsp rice vinegar
3 tbsp reduced salt soy sauce
1 tbsp hoisin sauce (check it’s vegan if necessary)
1 tbsp soft brown sugar
1 tbsp toasted sesame oil
2cm piece fresh ginger, peeled and grated
2 garlic cloves, thinly sliced
1 red chilli, very thinly sliced, plus extra to garnish

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Method

Cut the tofu into 2cm cubes and dry well on kitchen paper. Put half the cornflour in a bowl and add the tofu cubes. Toss to coat, then add the remaining cornflour and toss again. Set aside for 5 minutes to become slightly tacky.
Mix together the rice vinegar, soy sauce, hoisin sauce and brown sugar in a bowl, then set aside.
Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1-2 minutes on each side until golden brown. Remove from the pan and set aside to drain on kitchen paper. Drain any excess oil from the wok.
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Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chilli, then gently fry for about 1 minute before adding the sauce mixture with 150ml water. Bubble until you have a thick, glossy sauce.
Return the tofu to the pan and toss to coat all over. Serve with extra chilli, steamed rice and broccoli.