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


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.



  • 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


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


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


  • 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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Nutritional Information

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