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  • Writer's pictureMadelaine

Vegan Stir-fry with Crispy Tofu

Updated: Jan 30, 2021

This Vegan Stir-fry with Crispy Tofu does not need much introduction, I think that the pictures speak for themselves. It is homemade (well, apart from the tofu block that we used), it is packed with colourful and nutritious ingredients which add different textures and flavours to the dish: yellow and red bell peppers, courgettes, aubergines, carrots, pak choi, tofu, cashew nuts and coriander. It's better, healthier and cheaper than takeaway! Follow the recipe below and see it for yourself 😃 I promise that you will want to eat it all in one sitting! 🍜

Vegan Stir-fry with Crispy Tofu on a bed of rice noodles in a pink frying pan, next to a plate of ginger and garlic pak choi, and board with cashews, corriander, chopped scallions and carrot shavings

Vegan Stir-fry with Crispy Tofu

Prep Time: 10 minutes

Total time: 25 - 30 minutes

Serves: 4 People


Marinade: - 4 tbsp soy sauce - 2 tbsp sesame oil - ½ tsp chilli powder - 1 block tofu (diced; approx. 230g)

Stir-fry: - 2 pak choi (quartered) - 1 small aubergine (half-moon) - 1 small courgette (half-moon) - ½ red bell pepper (large julienne) - ½ yellow bell pepper (large julienne) - 1 small carrot (shavings) - 2 scallions (sliced) - 1 clove garlic (fine diced) - 2cm piece of ginger (fine diced) - 1 handful raw cashews - sesame oil for frying - cornflour - salt, pepper, chilli

Sauce: - 150ml water - 1 tbsp corn flour - 2 tbsp soy sauce

1. Add the soy sauce, sesame oil and chilli powder to an airtight container and mix it slightly. Add the diced tofu, pop on the lid of the container and make sure it’s locked securely, then shake it well, until the tofu is evenly covered with the marinade. Set it aside until you prepare the vegetables, but you can also prepare this ahead of time and keep it in the fridge overnight. 2. Heat 1 tbsp of sesame oil in a large frying pan, add the aubergine and the courgette in small batches and fry until soft and golden. Transfer them onto a plate. 3. Sprinkle 1 tbsp of cornflour over the tofu and mix until evenly coated using the same method as before. Add a little more sesame oil to the pan and toss in the tofu gently. Stir-fry for a few minutes until each side is crispy and golden, then remove from the pan.

4. Add 1 tbsp of oil, the ginger and garlic to the pan and fry for 1 min. Now add the pak choi quarters and stir-fry for about 1 min and transfer onto a plate.

5. To make the sauce, add the water and soy sauce to a small bowl and stir in 1 tbsp cornflour, then set it aside for a minute. 6. Add the peppers and cashews to the pan and fry for a minute or so, and add the already fried aubergines, courgettes, tofu, and the carrot shavings and pour over the sauce. Cook it all together for a minute. If the sauce seems too thick for you, add a splash of water. Season with salt and pepper and extra chilli if desired.

7. Serve with rice noodles or rice and with the pak choi on the side and sprinkle with the sliced scallion.

Click on the below to download this recipe as a free, pdf recipe card:

Vegan Stir-Fry with Crispy Tofu
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a close view of chopsticks holding a mouthful of vegan stir-fry with a crispy tofu above a Vegan Stir-fry with Crispy Tofu on a bed of rice noodles in a pink frying pan

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