chinesedinnerServes 2

Chinese Tofu & Vegetable Stir-Fry

Name: Chinese Tofu & Vegetable Stir-Fry
Prep time: 15 min
Cook time: 15 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 300g, pressed and cubed Firm tofu; 150g, small florets Broccoli; 2 heads, quartered Bok choy; 100g, sliced Shiitake mushrooms; 3 cloves, minced Garlic; 2cm, grated Fresh ginger; 2 tbsp Low-sodium soy sauce; 1 tbsp Rice vinegar; 1 tsp Sesame oil; 1 tsp (for sauce) Cornflour; 1 tbsp Coconut oil; 150g dry weight Brown rice; 3 stalks Spring onion

Crispy firm tofu stir-fried with broccoli, bok choy, mushrooms, and ginger in a light garlic-ginger sauce — served over brown rice.

Ingredients

Firm tofu300g, pressed and cubed
Broccoli150g, small florets
Bok choy2 heads, quartered
Shiitake mushrooms100g, sliced
Garlic3 cloves, minced
Fresh ginger2cm, grated
Low-sodium soy sauce2 tbsp
Rice vinegar1 tbsp
Sesame oil1 tsp
Cornflour1 tsp (for sauce)
Coconut oil1 tbsp
Brown rice150g dry weight
Spring onion3 stalks

Method

1Press tofu between paper towels with a heavy weight for 15 minutes to remove excess water. Cut into 2cm cubes. This step is key for crispiness.
2Cook rice. Mix soy sauce, rice vinegar, sesame oil, and cornflour with 2 tbsp water to make the sauce.
3Heat oil in a wok over high heat. Fry tofu cubes, turning, until golden on all sides — about 6–8 minutes. Remove and set aside.
4In the same wok, stir-fry garlic and ginger for 30 seconds. Add broccoli and mushrooms, cook 3 minutes. Add bok choy, toss for 1 minute.
5Return tofu to the wok. Pour over the sauce and toss everything together for 1 minute until the sauce thickens and coats everything.
6Serve over brown rice, garnished with spring onion.

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