Vegan tofu stir-fry

Vegan tofu stir-fry

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.

Vegan tofu stir-fry

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.

 

  • 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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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 rice and broccoli.

Nutrition

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

Buy ingredients online

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...

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...

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...

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...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.