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Dinner recipe: Spicy tofu stir-fry

Serves 2, 296kcal per serving


  • 250g plain tofu, cubed
  • 3cm root ginger, peeled and finely chopped
  • 3 cloves crushed garlic
  • 1/2 red chilli, finely sliced
  • 100ml vegetable stock
  • Handful fresh coriander, chopped
  • 1/4 tsp cayenne pepper
  • 1/4 tsp tumeric
  • 1/2 tsp cumin
  • 1 red pepper and 1 orange pepper, thinly sliced
  • 4 spring onions, sliced
  • 1 pak choi, finely chopped (bulb and leaves)
  • 1 tbsp soy sauce
  • 4 tsp sesame seeds


  1. Lightly brown the tofu all over under a hot grill, then set aside.
  2. Cook the ginger, garlic and chilli in 3 tbsp of the stock in a non-stick pan over a low heat for 4-5 mins, until softened.
  3. Stir in the coriander and spices and cook for 2 mins, then add 50ml boiling water and simmer for 2 mins. Add the tofu and simmer for 10 mins, then drain and set aside.
  4. Meanwhile, heat the remaining stock in a wok or deep, non-stick frying pan over a high heat. Add the peppers, spring onions and chopped pak choi bulb, and stir-fry for 3-4mins.
  5. Mix in the pak choi leaves, soy sauce, sesame seeds and tofu and stir-fry for 1-2 mins until the leaves have wilted.

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