Pack Veganuary with vibrant flavours! Our sweet and spicy tofu stir-fry will give your menu a boost of plant power
Free
serves 4
ready in 25 mins
vegan
What you need:
280g plain extra-firm tofu, cut into large chunks
½ level tsp Chinese five-spice powder*
1 garlic clove
3cm piece fresh root ginger, peeled and grated
4 tbsp dark soy sauce/tamari
240g dried plain or wholegrain rice
400g asparagus, woody ends removed
200g red peppers, deseeded and thinly sliced
200g red onions, thinly sliced
200g mushrooms, thinly sliced
200g carrots, cut into matchsticks
25g pack fresh coriander, leaves roughly chopped
1 red chilli, deseeded and finely diced, to serve
What you do:
1. Put the tofu in a shallow bowl and sprinkle over the Chinese five-spice. Crush the garlic and mix with the ginger and soy sauce/tamari, then pour over the tofu. Leave to marinate for 30 minutes, or chill for 6-8 hours if you can.
2. Cook the rice according to the pack instructions, then drain. Meanwhile, heat a large, non-stick wok or frying pan over a high heat. Lift the tofu out of the marinade, reserving the marinade for later, and dry-fry for 2 minutes on each side until beginning to char. Carefully transfer to a plate and cover with foil to keep warm.
3. Add the reserved marinade to the wok or pan with the asparagus, peppers, onions, mushrooms and carrots. Bring the marinade to the boil and cook for 3-5 minutes until most of it has evaporated, tossing the veg continuously. Stir through the coriander. Serve with the tofu and rice, and a sprinkling of chilli.
