Sizzling Tofu And Vegetable Stir Fry Bowl Recipe

About this recipe

Sizzling Tofu and Vegetable Stir-Fry Bowl is a delicious Chinese-inspired dish that combines crispy tofu with a medley of vibrant vegetables, all stir-fried in a fragrant soy sauce infused with Chinese five-spice. Served over fluffy white rice, this meal is not only satisfying but packed with 103g of protein to help fuel your day. The crunchy textures of chow chow, carrots, radish, and cucumber pair wonderfully with the crispy tofu, creating a delightful experience in every bite. Easy to make in under an hour, this dish is perfect for a cozy dinner at home. Whether you're looking for a family-friendly option or a high-protein vegetarian meal, this stir-fry bowl checks all the boxes.

Ingredients

• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 4 Pack Fresh Carrots - Pack Of 4
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 Piece Cucumber 1Pc
• - Amoy Dark Soy Sauce
• 100G Chinese Five Spice Pouch, 100G
• 65G Natoora Root Ginger
• 50G Black Garlic Cloves, 50G
• - Biona Capers In Olive Oil
• 300G Pure Sweet Potato Starch, 300G
• 500G Biona Organic Long Grain Italian White Rice
• Bunch Spring Onion (Bunch)
• - Jalpur Red Chilli Powder Fine

Instructions

1. 1. Press the tofu to remove excess water and cut it into bite-sized cubes.
2. 2. Mix sweet potato starch with a pinch of salt in a bowl, then coat the tofu cubes evenly.
3. 3. Heat olive oil in a large wok over medium heat and fry the tofu until golden and crispy. Remove and set aside.
4. 4. Prepare the vegetables by slicing the chow chow, carrots, radish, and cucumber into thin matchsticks.
5. 5. Grate the ginger and mince the garlic, then add them to the wok with a small splash of olive oil and sauté for 1 minute.
6. 6. Add the chow chow, carrots, radish, and cucumber to the wok and stir-fry for 5 minutes until they start to soften.
7. 7. Combine soy sauce, Chinese five spice, red chili flakes, and water, then pour the mixture into the wok.
8. 8. Stir the vegetables in the sauce for 2 minutes, ensuring they are thoroughly coated.
9. 9. Return the crispy tofu to the wok and gently toss with the vegetables to coat in the sauce.
10. 10. Cook for another 2 minutes, allowing the flavors to meld together.
11. 11. Serve the stir-fry over freshly cooked white rice in individual bowls.
12. 12. Garnish with chopped spring onions for a fresh, zesty finish.