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Spicy vegan tofu with mushrooms

Plain tofu can taste quite bland, but Ching-He Huang's Chinese vegan tofu dish is packed full of fun flavours including rice wine, mushrooms and sriracha. It’s perfect with plain rice and pickles on the side.

Serves 2

Prep Time 10min

Cooking Time 5min


  • 1tbsp rapeseed oil
  • 2 garlic cloves, finely chopped
  • Chunk fresh root ginger,finely grated
  • 400g fresh firm tofu, sliced into 2cm cubes
  • 1tbsp shaoxing rice wine or dry sherry
  • 2tbsp reduced-salt tamari
  • 1tbsp mushroom oyster sauce
  • 1tsp sriracha chilli sauce
  • 1tbsp clear rice vinegar or cider vinegar
  • 10g fresh chives, chopped, and 1tsp shichimi pepper flakes, to garnish


  1. Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Add the garlic and ginger and fry for a few seconds, then add the tofu cubes. Stir-fry for 1 min to brown, then add the shaoxing rice wine or dry sherry.
  2. Season with the tamari sauce, mushroom oyster sauce, sriracha and vinegar and gently toss, then flip the tofu over, being careful not to break up the pieces, and cook for 1 min.
  3. Garnish with the chopped chives and pepper flakes before serving.

Recipe taken from Stir Crazy by Ching-He Huang (Kyle Books, £19.99) 

Nutrition per serving

Read more on how we calculate nutrition.
275kcal 18g 15g 1.5g 3g 4.1g 3g 16mg 8.1g 3.2mg

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