Vegan Crispy Tofu Stir-Fry (Serves 1)


100g firm silken tofu
1tbsp reduced salt soy sauce
2tbsp cornflour
1tbsp coconut oil

1/4 onion
1/2 clove garlic
40g white cabbage, finely shredded
1/2 small carrot
1/2 small red pepper
5 asparagus spears
1tbsp soy sauce
1tbsp sweet chilli sauce

  1. Cut the tofu up into bitesize cubes (around 2cm square).
  2. Place the tofu into a flat-bottomed dish with the soy sauce and leave in the fridge for 1hr to marinate.
  3. Remove the tofu from the fridge, drain off the excess soy sauce and coat each piece lightly in cornflour.
  4. Heat a large non-stick frying pan with the coconut oil and fry off the tofu until golden brown and crispy.
  5. Once the tofu has cooked, remove from the pan and leave to drain on kitchen paper.
  6. Add the finely shredded onion, garlic, pepper and carrot into the pan and cook until slightly softened.
  7. Add in the cabbage and asparagus and cook for a further 2 minutes before drizzling in the soy sauce and sweet chilli.
  8. Cook for one minute, add a little water if required to create a sauce.
  9. Serve the stir-fried vegetables over a small amount of cooked rice then add the crispy tofu on top.
  10. Sprinkle over a teaspoon of sesame seeds then enjoy.