Vegan stir-fry
- Preparation and cooking time
- Total time
- + Marinating
- Easy
- Serves 4
Ingredients
- vegetable or other neutral oil, for frying
- 1 onion, finely sliced
- ½-1 (seeds kept in or removed, depending how hot you like it) long red chilli, sliced diagonally
- 2½cm piece ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
- 300g cauliflower, cut into florets
- a large handful of leaves coriander
- 1 tbsp toasted sesame seeds
MARINATED TOFU
- 1 tbsp tamari or soy sauce
- 1 tbsp shaoxing wine
- 400g extra-firm tofu, cut into 2cm cubes
- 3 tbsp potato flour or cornflour
SPICE MIX
- 2 tbsp ground cumin
- 2 tsp gochugaru (Korean red chilli flakes), red chilli flakes or sichuan chilli flakes
- ½ tsp caster sugar
Method
- STEP 1
For the marinated tofu, combine the tamari, shaoxing and ½ tsp of fine sea salt in a bowl. Add the tofu, toss to coat, then leave to marinate at room temperature for 20-30 minutes.
- STEP 2
Meanwhile, to make the spice mix, combine all the ingredients plus ½ tsp of sea salt in a small bowl and set aside. Drain the tofu. Put the potato flour or cornflour in a deep bowl, add the marinated tofu cubes and toss gently to coat.
- STEP 3
Heat a large frying pan over a high heat. When hot, drizzle with oil and add the tofu cubes, arranging them in one layer. Reduce the heat to medium and cook undisturbed for 1-2 minutes or until the bottoms of the tofu cubes are golden. Flip the cubes over and cook until golden on all sides. Transfer the tofu to a plate lined with kitchen paper to drain. Wipe out the pan and add a little more oil, then toss in the onion, chilli, ginger and garlic, and stir-fry for 1 minute until fragrant. Add the cauliflower, season with sea salt and stir-fry for 4-6 minutes, or until the cauliflower is just tender. Add the tofu along with the spice mix and stir to combine. Take the pan off the heat.
- STEP 4
Taste and season with a touch of sea salt if needed. Top with the coriander and sesame seeds, then toss everything together and serve with rice.
