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Hoisin Tofu Stir Fry
Crispy tofu coated in a delicious, sticky hoisin glaze. If you thought tofu was bland, think again! This dish is honestly so good that even the most avid of meat eaters will love it!
- Prep Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Vegan, Vegeterian
Ingredients
Scale
- 300 g extra-firm tofu
- 1 heaped tablespoon corn flour (cornstarch)
- 1 bell pepper, cut into bite-sized pieces
- ½ small red onion, chopped
- 2 spring onions, thinly sliced
- 2 garlic cloves, minced
- vegetable oil (or any neutral oil)
For the glaze:
- 3 heaped tablespoon hoisin sauce
- 3 heaped tablespoon sriracha
- 2 tbsps dark soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 1½ tsps sugar
- ½ tsp crushed red chilli flakes, optional
Instructions
- Pat the tofu dry with kitchen towel and dice it into bite-sized cubes. Transfer to a mixing bowl, add the corn flour and toss to coat.
- In a small bowl, combine the hoisin sauce, dark soy sauce, sriracha, Chinese black vinegar, Shaoxing wine, sugar and crushed chilli flakes.
- Heat a generous glug of vegetable oil in a large, non-stick pan over medium-high heat. Once hot, add the tofu cubes in a single layer. Cook, turning once with tongs, until golden and crispy on all sides, around 6 to 8 minutes total. Transfer the tofu to a wire rack or kitchen towel-lined plate to drain.
- Pour out all but around 1 tbsp of the oil from the pan and return it to the stove over medium-high heat. Add the garlic and cook, stirring constantly, for 30 seconds, then add the bell peppers and onion and cook, stirring frequently, for 4 minutes, or until tender-crisp.
- Add the spring onions and cook, stirring frequently, for 1 minute. Add the sauce and cook, stirring constantly, for 30 seconds, then return the tofu to the pan and toss to coat. Cook, tossing frequently, for a further 30 seconds, or until the sauce thickens slightly and forms a glaze. Serve with steamed rice and enjoy!
Made a few times and I keep going back! ❤️
So glad to hear it 🙂