This vegan stir fry pairs crisp tofu with colourful vegetables in a quick ginger-garlic sauce. Prep everything before heating the wok because the vegetables cook in minutes.
Ingredients
- 250 g firm tofu, pressed and cubed
- 1 tablespoon cornflour, 2 tablespoons oil
- 1 tablespoon soy sauce, 1 tablespoon rice vinegar and 1 teaspoon maple syrup
- 1 teaspoon grated ginger and 2 garlic cloves, minced
- 1 cup broccoli florets, 1 bell pepper and 1 carrot, sliced
- Spring onion, sesame seeds and cooked rice or noodles to serve
Method
- Toss tofu with cornflour and a pinch of salt. Pan-fry in half the oil until golden, then set aside.
- Heat the remaining oil. Stir-fry ginger, garlic, broccoli, pepper and carrot for 3–4 minutes; keep them slightly crisp.
- Whisk soy sauce, vinegar and maple syrup. Return tofu to the wok, pour in the sauce and toss for 1 minute.
- Finish with spring onion and sesame seeds. Serve over rice or noodles.
Tips and storage
Press tofu well so it browns instead of steaming. Keep leftovers refrigerated for 3 days and reheat in a hot pan; add a splash of water if the sauce thickens.
Can I use other vegetables?
Yes. Mushrooms, sugar snaps, cabbage and baby corn all work; cut firm vegetables thinly so they cook evenly.
More plant-based recipes
For more plant-based cooking, explore our vegetarian global cuisine guide, try the Vegan Caprese Salad, or browse the Vegan Kimchi Ramen. For another quick vegetable dish, see the Sizzling Veg Hot Pot.
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