Twelve-minute tofu and vegetable stir-fry
12 min · 38 g protein · 416 cals / serving
Golden cubes of pressed tofu and a whole bag of frozen stir-fry vegetables, tossed over high heat with garlic and ginger and glazed in a quick sauce of tamari, hoisin, rice vinegar and sriracha. Vegan, and nothing needs chopping but the garlic, ginger and a spring onion.
Ingredients
- 12 oz tofu, super-firm or pre-pressed, patted dry, cut in 2 cm (3/4-inch) cubes
- 1 1/2 tsp canola oil
- 2 cloves garlic, grated
- 1 tsp ginger, grated, or from a tube
- 1 lb 2 oz frozen stir-fry vegetables, uncooked, straight from frozen
Sauce
- 2 tbsp tamari, or soy sauce
- 2 tsp hoisin sauce
- 2 tsp rice vinegar
- 1 tsp sriracha hot sauce
- 1/2 tsp sesame oil
To serve
- 2 green onions, sliced
Steps
- Heat the oil in a wok or your largest skillet over high heat. Add the tofu in one layer and sear 4 minutes, turning a few times, until golden on most sides. Stir the sauce ingredients together in a cup while it browns.
- Push the tofu to the side, add the garlic and ginger for a few seconds, then tip in the frozen vegetables. Stir-fry over high heat 4–5 minutes, until hot and the water has cooked off.
- Pour in the sauce and toss 30 seconds until everything is glazed. Serve topped with spring onion.
Good to know
Do I have to press the tofu?
Not if you buy super-firm or pre-pressed tofu, which is why this one is so quick. Ordinary firm tofu works too: blot it hard with a clean towel and expect it to brown a little less.
What can I serve it with?
Microwave rice or noodle pouches heat while it cooks; frozen cauliflower rice, heated in the same pan first, keeps it lighter.
Per
- Calories
- 100
- Protein
- (35%)
- 9 g
- Fat
- (44%)
- 5 g
- Carbohydrates
- (21%)
- 7 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 258 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 833 kcal goes into the pot and 942 g of ingredients comes out as about 835 g of food: 100 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.