Vegan tofu stir-fry

Vegan tofu stir-fry
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

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.

 

Nutrition: per serving

Calories
207kcals
Fat
13.3g fat (1.9g saturated)
Protein
10.2g protein
Carbohydrates
10.9g carbs (5.4g sugars)
Fibre
1.5g fibre
Salt
1.1g salt
Calories
207kcals
Fat
13.3g fat (1.9g saturated)
Protein
10.2g protein
Carbohydrates
10.9g carbs (5.4g sugars)
Fibre
1.5g fibre
Salt
1.1g salt

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

Method

  1. 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.
  2. Mix together the rice vinegar, soy sauce, hoisin sauce and brown sugar in a bowl, then set aside.
  3. 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.
  4. 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.
  5. Return the tofu to the pan and toss to coat all over. Serve with extra chilli, steamed basmati or brown rice and broccoli.

Recipe By

Donal Skehan

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Stir-fry recipes

Egg-fried rice and veg stir-fry

This egg-fried rice recipe is a quick and easy midweek meal for two. Stir-fry strips...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Crispy tofu stir-fry

This tasty fried vegetarian recipe gives a hearty kick thanks to the Szechuan peppercorns, garlic...

Save recipe icon Save recipe icon Save recipe

Quick Chinese recipes

Broccoli and mixed mushrooms in garlic black bean sauce

A quick, full-flavoured vegetarian chinese stir-fry recipe of broccoli and mushrooms in black bean sauce.

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Aubergine and tofu stir-fry

A quick vegan stir-fry recipe recipe made with aubergine, tofu and chilli. This fiery side...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine