Sticky Asian Tofu and Veg Rice Stir Fry

The Last Bite
by The Last Bite
2 Servings
40 min

Here’s a throwback to a dish I made on our road trip and it’s an absolute winner!

Sticky Asian tofu and veg rice stir fry 🥢

This dish really is super easy to make, so healthy and sooo delicious. I packed it out with lots of fresh vegetables including pepper onion courgette and carrot. By cooking them al dente they have a gravest crunchy texture next to the tofu.

After pressing the tofu I dusted the pieces on a little corn flour, this allows them to crisp up nicely and thicken the sauce well when added. Be sure to make sure you press the tofu for at least an hour in kitchen paper or a towel to allow all the moisture to be absorbed!

I mixed together some soy, rice wine vinegar, chilli, sesame oil and peanut butter to make a delicious Asian infused dressing for the dish!

I decided to use brown rice as the base to this dish. The nutty texture goes so well with the crunchy veg, softer tofu and tangy sauce.

If you’d like to see more of my recipes then check out my Instagram page also

Sticky Asian Tofu and Veg Rice Stir Fry
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • -1/2 pack tofu
  • -1/2 onion
  • -1/2 pepper
  • -1/2 courgette 
  • -1 carrot
  • -2 spring onions
  • -2 bit garlic cloves 
  • -1cm cube of ginger 
  • -2 tbsp corn flour
  • -dressing: 2tbsp soy, 1 tbsp rice wine vinegar 2 tsp sesame oil 2 tsp peanut butter 1 tsp fish sauce 
  • -sprinkle of sesame seeds
  • -brown rice to serve on
  • - handful peanuts

- press your tofu in kitchen towel or a hand towel for approx an hour to remove all the moisture
- finely chop your garlic and ginger and soften in oil in a frying pan
- meanwhile chop your vegetables into thin batons, all the same size
- cut your pressed tofu into equal sized cubes and then put your corn flour in a bowl and toss the tofu to give a light dusting in the flour.
- add your vegetable batons to the frying pan and soften on a low heat (add a splash of water and the lid to allow to soften more)
- mix all dressing ingredients together in a separate bowl
- cook rice to packet instructions 
- heat another frying pan with some oil, when hot add in your tofu shaking off any excess flour and cook for a few minutes on each side on medium heat, until they are lightly brown.
- add the vegetables to the tofu pan and pour in most of the sauce you made, toss to cover evenly. Fry in the sauce for approx 3-5’mins and the sauce should start to thicken. (Save a little of the remaining sauce for after)
- finely chop your spring onions diagonally
- serve rice in a bowl and add your tofu and veg. Drizzle with leftover sauce. Add peanuts, spring onions and sesame seeds and serve!