If you’re looking for a quick and satisfying meal that delivers bold Chinese-inspired flavours, this Spicy Sesame Tofu Stir-Fry with Rice is the perfect choice. Combining crispy tofu with a rich, tangy, and spicy sauce, this dish offers a delicious blend of textures and tastes that will keep you coming back for more. The addition of coleslaw mix makes preparation easy and convenient, providing a colourful and crunchy contrast to the tender tofu and aromatic sauce. Whether you’re a tofu enthusiast or new to plant-based meals, this dish is a great way to enjoy a protein-packed, flavourful dinner.
The combination of soy sauce, rice wine vinegar, sesame oil, and sriracha chilli sauce creates a harmonious balance of savoury, tangy, and spicy notes, while hoisin sauce adds a subtle sweetness that rounds out the dish. The garlic and ginger provide a fragrant base that enhances the overall depth of flavour. If you’re after a milder taste, you can adjust the amount of sriracha to suit your preference, making this stir-fry versatile and customisable to different spice levels. Serve it over a bowl of warm cooked rice to soak up the delicious sauce and complete the meal.
This recipe is also perfect for busy weeknights, as it requires minimal prep and uses pantry-friendly ingredients that are commonly found in Chinese cooking. Using pre-packaged coleslaw mix instead of chopping individual vegetables saves time without sacrificing freshness, making this dish a great option when you’re short on time but still crave a homemade meal. Whether you’re cooking for yourself or sharing with family, this Spicy Sesame Tofu Stir-Fry is sure to become a go-to favourite in your household.
Ingredients
- 300 gram firm tofu (pressed and cubed)
- 2 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon seasame oil
- 1 tablespoon Sriracha sauce (adjust to taste)
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar (optional, to balance flavours)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 2 cups coleslaw mix (chopped cabbage, carrot, etc.)
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon toasted sesame seeds (for garnish, optional)
- 2 spring onions (sliced, for garnish, optional)
- 2 cups cooked jasmine rice
Instructions
- In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, sriracha, hoisin sauce, and sugar (if using). Set aside.
- Press the tofu to remove excess water, then cut it into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the tofu and cook until golden and crispy on all sides. Remove and set aside.
- In the same pan, add the remaining oil and sauté the garlic and ginger until fragrant.
- Add the coleslaw mix and stir-fry for 2-3 minutes until slightly softened but still crunchy.
- Return the crispy tofu to the pan and pour the sauce over the mixture.
- Add in the cooded rice, toss everything together and cook for another 2-3 minutes until well coated and heated through.
- Spoon out the mixture onto a large plate or individual bowls and optionally garnish with toasted sesame seeds and sliced spring onions.
Nutritional Information
- Per serving
- Energy: 398 kcal / 1664 kJ
- Fat: 19.8 g
- Protein: 16.3 g
- Carbs: 39.7 g
