Wok-style vegan stir-fry with marinated tofu, aubergine and courgette
Quick, smoky vegan stir-fry with marinated tofu, charred aubergine and courgette in a glossy sesame-soy sauce.
This is a no-fuss, weeknight-friendly vegan stir-fry that sings with glossy sesame-soy flavour. Marinated tofu gets crisped on the hob while aubergine and courgette char slightly — comforting, quick and a cupboard-friendly winner.
Make it when you want something speedy but more interesting than plain noodles. It’s ideal for batch cooking: leftovers reheat well and keep their texture if you don’t drown them in sauce.
Ingredients
- 400 g firm tofu
- 400 g aubergine — about 1 large
- 200 g courgette — about 1 medium
- 150 g chestnut mushrooms
- 150 g red pepper — about 1 medium
- 120 g sugar snap peas
- 3 garlic — cloves, roughly chopped
- 20 g fresh ginger — peeled, grated
- 3 spring onions — trimmed and sliced
- 45 ml vegetable oil — for frying (approx. 3 tbsp)
- 15 ml toasted sesame oil — 1 tbsp
- 60 ml light soy sauce
- 15 ml maple syrup — 1 tbsp
- 15 ml rice vinegar — 1 tbsp
- 30 ml cornflour — total for dusting and slurry
- 60 ml water — for cornflour slurry
- 15 ml sesame seeds — toasted
- 15 g fresh coriander — to finish
- 1 lime — to finish
- 5 ml sea salt
- 0 ml black pepper — freshly ground
Equipment
- wok or large frying pan
- spatula or tongs
- grater
Instructions
Drain the firm tofu and pat thoroughly with kitchen paper. Cut into 2 cm cubes and transfer to a large bowl.
Make the marinade: finely grate the fresh ginger and crush the garlic into a bowl. Whisk together light soy sauce, maple syrup, rice vinegar, toasted sesame oil, grated fresh ginger, crushed garlic, sea salt and black pepper.
Scatter 1 tbsp of the cornflour over the tofu and toss gently so the cubes are lightly coated. Add a drizzle (about 1 tbsp) of vegetable oil to help coating adhere.
Pour the marinade over the tofu, toss to coat and leave to sit for 20 minutes so the flavour penetrates.
Heat a wok or large frying pan over a high hob. Add 2 tbsp vegetable oil and, in a single layer and in batches if needed, fry the tofu until golden and crisp all over — about 8 minutes per batch. Transfer cooked tofu to a plate lined with kitchen paper.
Add the remaining 1 tbsp vegetable oil to the hot wok. Stir-fry the aubergine first for 4–5 minutes until it begins to soften and colour. Add the courgette, red pepper, chestnut mushrooms and sugar snap peas, plus the remaining garlic and ginger. Stir-fry for a further 3–4 minutes until vegetables are tender-crisp. Season with a little sea salt.
Return the tofu to the wok. Mix the remaining 1 tbsp cornflour with the water to make a slurry, then pour in with a splash more light soy sauce, a little extra maple syrup and rice vinegar to taste. Stir constantly over high heat for 1–2 minutes until the sauce turns glossy and thickens. Stir in the sliced spring onions and sprinkle with sesame seeds.
Take off the heat, squeeze over the lime and scatter with chopped fresh coriander. Serve straight away.
Tips
- Pat the tofu very dry and dust with cornflour to get maximum crunch — a wet block will steam, not fry.
- Cook aubergine first so it softens properly; if it’s taking too long, a quick pinch of sea salt and a 5-minute rest will draw out moisture and speed things up.
- Use a very hot wok and work in batches for best caramelisation; keep everything prepped and within reach.
- Make the marinade ahead and marinate tofu for up to 2 hours in the fridge to deepen flavour (passive time beyond the recipe will increase).
- Store leftovers in an airtight container in the fridge for up to 3 days — reheat gently on the hob to keep the tofu crisp.
Substitutions
firm tofu → tempeh, same quantity
Noticeably differentlight soy sauce → tamari, same quantity (gluten-free option)
Stays closemaple syrup → agave syrup or 1 tbsp light brown sugar
Stays closesugar snap peas → mange tout, same quantity
Stays close
Nutrition
Per serving · estimated
- 323
- Calories
- 10 g
- Protein
- 19 g
- Carbs
- 23 g
- Fat
- 6 g
- Fibre
- 6 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — use tamari instead of light soy sauce and check any pre-prepared condiments for gluten-containing ingredients.
How do I keep the tofu from going soggy in leftovers?
Store tofu and vegetables with minimal sauce, and reheat on a medium-high hob without covering to help the tofu crisp back up.
Can I skip the marinating step?
You can, but the marinade gives the tofu depth. If short on time, toss tofu straight into the pan after dusting with cornflour and add sauce later.
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