Try this vegan stir-fry recipe extracted from Hetty McKinnon's book To Asia, With Love, then check out more Chinese-style recipes.

Looking for more tofu recipes? Try our tofu stir-fry, tofu piccata, tofu katsu curry, mapo tofu and plenty more.


  • 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


  • 1 tbsp tamari or soy sauce
  • 1 tbsp shaoxing wine
  • 400g extra-firm tofu, cut into 2cm cubes
  • 3 tbsp potato flour or cornflour


  • 2 tbsp ground cumin
  • 2 tsp gochugaru (Korean red chilli flakes), red chilli flakes or sichuan chilli flakes
  • ½ tsp caster sugar


  • 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.

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