This quarantine friendly Chinese inspired dish is the perfect balance of sweet and savoury. The puffed tofu is light and fluffy, and there is slight nutty undertone brought out by the sesame.
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Between quarantine and panic buying it’s been a lot harder to find fresh vegetables at the supermarket. That means that lately I’ve been cooking with a lot of frozen vegetable mixes. The frozen packets have their pros and their cons.
Pros: Can be cheaper, more accessible, less food waste, can have more nutrients, stay’s fresher for longer.
Cons: Can retain more water making the vegetable mushy after cooking, more plastic waste, can lack in flavour.
In my opinion, nothing compares in taste to fresh vegetables but with current stress in the world, the ease of frozen veg can be a relief.
A main ingredient of the recipe is puffed tofu. Puffed tofu is pre-fried tofu, it is very airy and absorbent. It can be frozen for up to 3 months without changing the taste or texture at all, which can be very convenient. You’ll be able to find puffed tofu at any Asian grocer or well stocked chain supermarket.
If you can’t find puffed tofu or just want to avoid extra oil, you can swap this out for firm tofu prepared in your preferred way. However, I wouldn’t recommend removing the sesame oil from the recipe as it adds a lot of that sesame flavour and is a great tool to have for Chinese inspired cooking.Here’s a great brand on Amazon: Yeo’s Sesame Oil Pure 150ml
If you’re able to get your hand on fresh vegetables and would rather use those I would recommend using: capsicum, broccoli, green beans, carrot, baby corn.
If you like this recipe, head over and check out a few of my other delicious main meals.
If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.
Vegan Sesame Tofu Stir-Fry
A quick and easy Chinese sesame stir-fry.
- 500g frozen Stir-fry Vegetables
- 150g puffed tofu (sliced)
- 2 cup basmati or jasmine rice Sauce
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 cup Vegetable Stock
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp corn flour
- 1 tbsp tomato paste
Step 1: Begin cooking your rice in your preferred method.
Step 2: Place vegetable in a heated and lightly oiled wok to defrost and cook.
Step 3: Whisk together all sauce ingredients until well combined. Once the vegetable are cooked, approx 8-10 minutes, add the sauce mixture into the Wok alongside the sliced puffed tofu.
Step 4: Toss everything together to ensure everything is covered by the sauce. After 5 minutes the sauce should thicken and the tofu should be heated all the way through.
Step 5: Serve with rice and garnish with a generous helping of sesame seeds.