Veg & Tofu Stir-fry with Creamy Tahini Mustard Sauce

Name: Veg & Tofu Stir-fry with Creamy Tahini Mustard Sauce
Yield: 2+
Cuisine: Southeast Asian
Ingredients: 1-2 pouches ready-cooked brown rice; 1-2 packs stir-fried or other ready-prepped vegetables of your choice: carrots, peppers, broccoli, asparagus, mushrooms, beansprouts – just about anything will work well; A little oil or oil spray for frying; Soya sauce (preferably shoyu or the GF tamari); 1 pack Cauldron tofu pieces or any flavoured, pre-cooked tofu of your choice, eg Taifun smoked or rosso, roughly chopped into pieces. For a gluten/wheat-free option, use Marigold Braised Tofu; To serve: optional chilli flakes; Sauce; 60g/4 level tbsp tahini or any nut or seed butter of your choice; 2 tbsp lemon juice; 1 tbsp English mustard; Large handful of parsley (curly or flat-leaf), thick stalks removed; 2 tbsp water; 1 small clove garlic, crushed; Pinch salt; Optional: 1 tsp syrup (eg agave, maple or date) – add more to taste if desired

↓ Jump to recipe

A really simple but tasty stir-fry dinner or lunch! This version uses ready-prepped veg and rice for you busy people out there – but of course, it can all be cooked from scratch if you have the time and inclination.

Gluten free

Wheat free

Quick meal

Cheap

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

5-10

Cuisine

Southeast Asian

Meal

mains
lunches

Servings

Ingredients

1-2 pouches ready-cooked brown rice
1-2 packs stir-fried or other ready-prepped vegetables of your choice: carrots, peppers, broccoli, asparagus, mushrooms, beansprouts – just about anything will work well
A little oil or oil spray for frying
Soya sauce (preferably shoyu or the GF tamari)
1 pack Cauldron tofu pieces or any flavoured, pre-cooked tofu of your choice, eg Taifun smoked or rosso, roughly chopped into pieces. For a gluten/wheat-free option, use Marigold Braised Tofu
To serve: optional chilli flakes

Sauce

60g/4 level tbsp tahini or any nut or seed butter of your choice
2 tbsp lemon juice
1 tbsp English mustard
Large handful of parsley (curly or flat-leaf), thick stalks removed
2 tbsp water
1 small clove garlic, crushed
Pinch salt
Optional: 1 tsp syrup (eg agave, maple or date) – add more to taste if desired

Instructions

Make sauce by blending all ingredients together with a whisk or hand blender – then warm through gently. Don’t boil – the sauce needs to thicken but not too much.
Heat the oil in a wok or similar pan and stir-fry the vegetables until just cooked – keep some texture. Add a splash of soya sauce and the tofu pieces. Stir in and heat through.
Meanwhile, microwave or steam the brown rice until hot all the way through – use packet instructions.
Serve. Place cooked, drained rice on plates, top with the vegetable-tofu mix, then the sauce.

Keywords

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Veg & Tofu Stir-fry with Creamy Tahini Mustard Sauce

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

Donate

Related recipes

Vegan DIY (healthy) Pot Noodle

Kids’ Rice Cakes

‘Ham’, Cheese & Salad Sandwich

BBQ ‘Chicken’ Slaw & Cheese Wrap

One-Pot Pad Thai

Super-fast Scrambled Tofu