The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Tamarind Tofu & Mushroom Stir-fry
This Asian-inspired vegan stir-fry, featuring protein-packed tofu, is a sure-fire winner. Sticky tamarind lends tang. Fresh ginger and chilli to bring the heat. Serve alongside filling brown rice to mop up all the delicious flavours. Sliced spring onions for extra zing.
Prep in 10
Low sat fat
Serving size
Ingredients
- 1 pak choi
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 chilli
- 2 spring onion
- 4cm fresh ginger
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g brown rice (brown rice (100%))
- 4 tsp cornflour
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 120g chestnut mushrooms
- 2 tsp maple syrup
Nutritional Information
Calories: 559
Protein: 28g
Carbs: 46g
Fat: 28g
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pak choi (use half)
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 2 spring onion
- 4cm fresh ginger (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tsp cornflour
- 2 tsp maple syrup (use half)
- 120g chestnut mushrooms (use half)
- 1 chilli (use half)
Nutritional Information
Calories: 581
Protein: 28g
Carbs: 52g
Fat: 28g
Sticky Tamarind Tofu & Mushroom Stir-fry
This Asian-inspired vegan stir-fry, featuring protein-packed tofu, is a sure-fire winner. Sticky tamarind lends tang. Fresh ginger and chilli to bring the heat. Serve alongside filling brown rice to mop up all the delicious flavours. Sliced spring onions for extra zing.
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Drain the tofu, pat dry with paper towel and cut into 2cm pieces. Place the cornflour into a bowl with a pinch of sea salt and black pepper. Add the tofu and toss to evenly coat.
- Finely dice the chilli (remove the seeds for less heat). Finely chop or grate the ginger. Thinly slice the spring onions. Halve the mushrooms. Trim and roughly chop the pak choi.
- Heat a wok or large frying pan with 2 tbsp oil on medium-high heat. Add the tofu and cook for 8-10 mins, turning occasionally, until golden. Add the mushrooms, spring onions and pak choi and cook for 4-5 mins, until softening.
- Make the sauce. In a bowl, mix the tamari, tamarind, maple syrup, ginger and chilli (to taste). Add the sauce to the tofu and cook for 2 mins, stirring to coat.
- Serve the rice topped with sticky tofu, mushrooms and pak choi.
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