If you're one of those people who thinks tofu is completely devoid of flavour or texture, you'd be absolutely correct. But this crispy tofu stir-fry changes things.
1red chilli, finely sliced(I include the seeds, but remove if you don't like any heat)
Zest and juice of 1 lime
2tablespoonstamari or soy sauce(plus more if necessary – see recipe notes)
1tablespoonsesame oil
1-2 tablespoonswater
2tablespoonscornflour(or arrowroot)
For the stir-fry
1tablespooncooking oil(coconut oil is great if you have it)
1red pepper, finely sliced
200ggreen beans, trimmed
200gmushrooms, finely sliced
Rice or rice noodles, cooked to package instructions
Sliced spring onions and sesame seeds to serve
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Instructions
Crispy tofu
Preheat the oven to 200°C (400°F).
To drain the tofu, place it between a larger plate and a smaller plate and press over a sink for 1-2 minutes. Once the water has stopped coming out, pat dry with kitchen roll and transfer to a chopping board.
Slice the tofu lengthways so you have two slabs, then cut each slab into 4x4 cubes. This will give you a total of 32 cubes.
In a large mixing bowl, combine the tamari/soy sauce (1 tablespoon), oil (1 tablespoon), and garlic powder. Add the tofu and gently coat it in the mix.
Next, add the cornflour (4 tablespoons) a little at a time and turn the tofu pieces so that they're evenly coated.
Add a little oil to an oven dish and spread the tofu pieces out across it. Bake for 30 minutes, turning half-way through. If the tofu sticks, add a little more oil and turn down the heat slightly.
Sauce
Add all of the sauce ingredients to a measuring jug or bowl. Whisk and set aside.
Stir-fry
If you're cooking rice, remember to get that going at some point depending on its cooking time.
Heat a pan or wok on a high heat and add the oil. Once hot, add in the veg and stir/toss frequently for 6-7 minutes.
After 6-7 minutes, add in the stir-fry sauce and mix well. If necessary, adjust the seasoning by adding a little more tamari or soy sauce.
Once the stir-fry is done, turn off heat. Remove the tofu from the oven. Stir through half of the tofu and save the other half for serving on top.
Serve with rice, sliced spring onions, sesame seeds, and a drizzle of tamari/soy sauce.
Notes
Use pastes: The garlic, ginger, and chilli in the sauce can all be substituted with pureed equivalents, which are widely available in supermarkets these days.Soy sauce: The saltiness of the final dish will depend on the type of soy sauce you use and whether you mix the stir-fry through boiled rice (therefore balancing out the flavours). To be on the safe side, be sure to use a reduced-sodium soy sauce and start small with the amounts in the sauce – you can always add more during cooking or when serving.Gluten-free: Tamari is a variant of soy sauce that’s usually gluten-free. If this recipe needs to be 100% gluten-free, make sure you use a GF soy sauce or tamari. If you liked this recipe, you might also enjoy:
* Percent Daily Values are based on a 2000 calorie diet.
Keyword crispy tofu, vegan dinner, vegan stir fry
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