I love a good stir-fry, and this crispy tofu hoisin stir-fry is one of my favourites. Bright, crunchy vegetables and crispy baked tofu come together in a sweet, sticky hoisin-style sauce served over nutty brown rice. It’s comforting, counts towards your daily veg, and makes a perfect weekday dinner that reheats well for lunch the next day.
Tofu wasn’t always my go-to—its blandness and texture used to put me off. Then I decided to challenge myself to make it taste great. The secret is simple: dry it out and bake it. Extra-firm tofu works best here; when roasted it becomes crisp on the outside with a pleasant chew in the middle. Try it and you might just rethink tofu forever.
Baking the tofu concentrates flavor and gives a satisfying texture contrast with the vegetables. The following recipe uses a mix of my favourite stir-fry veg, but you can easily swap in whatever you have on hand.
MAKE THIS CRISPY TOFU HOISIN STIR-FRY YOUR OWN!
A stir-fry is wonderfully flexible. If you want to change the veg, try any of the following additions or substitutes:
- mangetout or sugar snap peas
- pak choi
- baby corn
- courgette
- carrot, shaved into ribbons with a speed peeler
- green beans
3 TIPS TO STIR-FRY SUCCESS
- Keep it hot. The pan needs to be at medium-high to high heat so the vegetables fry instead of sweat. When oil shimmers the pan is ready.
- Be prepared. Have all ingredients chopped and the sauce ready before you start. Stir-frying moves quickly and needs your full attention.
- Don’t be scared of the sizzle. Expect smoke, steam and lots of sizzling. Use long tongs and keep everything moving so nothing burns.
This stir-fry is ideal for a busy evening and reheats well, making it a reliable choice for leftovers. If you make it, tag me on Instagram or leave a comment—I’d love to hear how it turns out. Keep smiling!
G x
CRISPY TOFU HOISIN STIR-FRY
Fresh vegetables and crispy baked tofu in a sweet, sticky hoisin-style sauce over brown rice. Vegan, gluten-free friendly and wholesome.
Main Course
Chinese, Asian
Ingredients
- 280 g pack extra firm tofu
- 3 tbsp rapeseed oil
- 1 tbsp tamari or soy sauce
- 300 g (1 ½ cups) brown rice
- 1 head broccoli
- 2 red peppers
- ¼ red cabbage
- 300 g mushrooms
- Sea salt & freshly ground black pepper
Sauce
- 3 dates stones removed
- 1 garlic clove
- 1 tbsp apple cider vinegar
- 1 tbsp tomato purée
- 2 tbsp tamari or soy sauce
- 1 tsp Chinese five-spice
- 1 tbsp peanut butter
To Serve
- 4 spring onions sliced
- sesame seeds
Instructions
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Preheat the oven to 180°C fan / 200°C / 400°F.
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Drain the tofu and press it between tea towels to remove excess moisture. Cut into bite-size cubes and press again until the surface looks dry.
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Toss the tofu cubes with 1 tbsp oil and 1 tbsp tamari or soy sauce. Spread them on a lined baking tray so they don’t touch and bake for 25–30 minutes until golden and crispy.
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Cook the brown rice according to the packet instructions.
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For the sauce, blend the dates, garlic, apple cider vinegar, tomato purée, tamari, five-spice, peanut butter, 6 tbsp water and 1 tsp sea salt until smooth. If it’s too thick, add 1–2 tbsp more water to reach a pourable consistency.
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Chop the broccoli into small florets, slice the peppers, shred the red cabbage and halve or quarter the mushrooms so the pieces are similar in size.
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Heat a wok or large frying pan over high heat. Add the remaining oil and once hot add the broccoli. Fry for 3 minutes, then add the other vegetables. Stir constantly until vibrant and cooked through. Season with black pepper, pour in the sauce, then fold in the crispy tofu and remove from the heat.
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Divide the rice between bowls, spoon the stir-fry over the top and finish with sliced spring onions and a sprinkle of sesame seeds. Serve immediately.
Recipe Notes
Store any leftovers in the fridge for up to 3 days. Reheat in the oven until piping hot for best texture.
Use extra-firm tofu for this recipe — softer varieties won’t crisp up as well.
Check labels if you need this to be gluten-free: choose tamari or a certified gluten-free soy sauce.
Medjool dates work particularly well for the sauce, but any soft dates will do. Use runny peanut butter made from 100% peanuts and stir it before measuring.
Looking for more weeknight dinner inspiration? Try my samosa wraps for another quick, flavourful option.