A white plate with a tofu stir-fry on it

Cumin tofu stir-fry

  • serves 4
  • Easy

This low-calorie vegan stir-fry is inspired by the unique cuisine of Xi’an in central China. Expect bold and punchy flavours, especially from the cumin and chilli

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Try this cumin tofu 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 piccata, tofu katsu curry, mapo tofu and plenty more.

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Ingredients

  • vegetable or other neutral oil for frying
  • onion 1, finely sliced
  • long red chilli ½-1 (seeds kept in or removed, depending how hot you like it), sliced diagonally
  • ginger 2½cm piece, peeled and finely chopped
  • garlic 1 clove, finely chopped
  • cauliflower 300g, cut into florets
  • coriander a large handful of leaves
  • toasted sesame seeds 1 tbsp

MARINATED TOFU

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

SPICE MIX

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

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.

Discover more easy Chinese recipes

Chicken chow mein

Nutritional Information

  • Kcals 300
  • Fat 15.6g
  • Saturates 2g
  • Carbs 18.8g
  • Sugars 6.4g
  • Fibre 6g
  • Protein 18g
  • Salt 1.8g
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