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

• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• - Amoy Dark Soy Sauce
• Bunch Spring Onion (Bunch)
• 50G Heera Crushed Chilli 50g
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Fresh Asian Chayote / Chow Chow
• 100G Chinese Five Spice Pouch, 100G
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 300G Pure Sweet Potato Starch, 300G
• 4 Pack Fresh Carrots - Pack Of 4
• 65G Natoora Root Ginger
• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Cook 180 g jasmine rice with 360 ml water in a covered pan for about 12 minutes until the water is absorbed; keep covered off the heat.
2. 2. Press 300 g tofu to remove excess water and cut it into bite-sized cubes.
3. 3. Mix 20 g sweet potato starch with a pinch of salt in a bowl, then coat the tofu cubes evenly.
4. 4. Heat 2 tbsp olive oil in a large wok over medium heat and fry the tofu until golden and crispy. Remove and set aside.
5. 5. Prepare the vegetables by slicing 150 g chayote (chow chow), 120 g carrots, 100 g mooli radish and 100 g cucumber into thin matchsticks.
6. 6. Grate 15 g ginger and mince 2 garlic cloves, then add them to the wok with a small splash of olive oil and sauté for 1 minute.
7. 7. Add the chayote, carrots, radish and cucumber to the wok and stir-fry for 5 minutes until they start to soften.
8. 8. Combine 40 ml soy sauce, 1 tsp Chinese five spice, 1 tsp red chilli flakes and 3 tbsp water, then pour the mixture into the wok.
9. 9. Stir the vegetables in the sauce for 2 minutes, ensuring they are thoroughly coated.
10. 10. Return the crispy tofu to the wok and gently toss with the vegetables to coat in the sauce.
11. 11. Cook for another 2 minutes, allowing the flavors to meld together.
12. 12. Serve the stir-fry over the freshly cooked rice in individual bowls.
13. 13. Garnish with 30 g chopped spring onions for a fresh, zesty finish.

How to make Sizzling Tofu And Vegetable Stir Fry Bowl

1. Coat and fry the tofu. Press the tofu to remove excess water and cut it into bite-sized cubes. Coat it in sweet potato starch mixed with a pinch of salt, then fry in olive oil over medium heat until golden and crispy.
2. Slice vegetables, fry aromatics. Slice the chow chow, carrots, radish and cucumber into thin matchsticks. Grate the ginger and mince the garlic, then sauté them in a splash of olive oil in the wok for 1 minute.
3. Stir-fry the vegetables. Add the chow chow, carrots, radish and cucumber to the wok and stir-fry for 5 minutes until they start to soften.
4. Add the sauce and tofu. Combine soy sauce, Chinese five spice, red chilli flakes and water, pour it in and stir for 2 minutes. Return the crispy tofu, toss gently and cook for another 2 minutes.
5. Serve over rice. Serve the stir-fry over freshly cooked white rice in individual bowls and garnish with chopped spring onions for a fresh finish.

Frequently asked questions

How long does Sizzling Tofu and Vegetable Stir Fry Bowl take?

About 40 minutes: 15 minutes of prep and 25 minutes of cooking for the rice, crispy tofu and vegetables.

Is Sizzling Tofu and Vegetable Stir Fry Bowl vegetarian?

Yes, it is vegetarian. Crispy tofu is tossed with chow chow, carrots, radish and ginger in a soy and five spice sauce.

What makes the tofu crispy in this stir fry?

Coating the pressed cubes in sweet potato starch before frying gives a light, crisp shell. Fry them in batches and add them back just before serving.

Can I use cornflour instead of sweet potato starch?

Yes, cornflour or potato starch works in the same way. Coat the tofu lightly and shake off the excess.

How do I make the tofu stir fry spicier?

Add more red chilli powder to the sauce or toss in sliced fresh chillies with the ginger and garlic. A drizzle of chilli oil at the end also works.