Vegan tofu stir-fry

Name: Vegan tofu stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Chinese recipes
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

Easy
December 2020

Serves 4
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

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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

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.
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.

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