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Japanese Condiments
Japanese Ingredients
Chefs and Restaurants

Vegetable Stir-Fry

with House Foods Premium Tofu

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Tofu is a staple of Japanese cuisine, eaten by millions every day. It’s a powerhouse of protein and essential nutrients, all in one simple ingredient. This stir-fry is an easy way to cook tofu at home, and a great way to get started if you’ve never tried making tofu dishes before. Once you’ve got the hang of it, you’ll discover that tofu is one of the most versatile ingredients around. Whatever you’re making, there will be a tofu type to fit. But whatever the firmness, one thing won’t change: the great nutritional benefits of tofu.

  • 2 dried shiitake mushrooms
  • 400 ml water
  • 1 packet House Foods Premium Tofu Extra Firm
  • 1 tbsp sesame oil
  • 2 tbsp raw garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/4 red onion, cut into squares
  • 2 peppers (red & orange), cut into strips
  • 1 courgette, sliced into 1cm rounds
  • 1 leek, sliced into 1 cm rounds
  • 3 tbsp light soy sauce
  • 2 tbsp mirin
  • 1 tbsp cornflour or potato flour, dissolved in 2 tbsp water
  • 650 g rice, cooked (300 g uncooked rice: 360 ml water)
  • parsley, to garnish; shichimi (Japanese chilli pepper), to taste
  1. Soak the shiitake in the water for 30 mins. Remove and cut into 4 pieces each. Retain the soaking water.
  2. Remove the tofu from the packaging, drain any excess water and cut into 1cm wide strips (a).
  3. Heat a large frying pan on a high heat then add the sesame oil.
  4. Fry the tofu, garlic and ginger in the oil, then add the vegetables. Stir until the oil coats the ingredients Add the shiitake soaking water, soy sauce and mirin, turn the heat to low then simmer for about 7 mins until the vegetables are tender (b).
  5. Pour the flour and water mixture into the pan slowly (c), stirring for 1-2 mins until the sauce thickens. Don’t add all at once as the sauce will become lumpy.
  6. Serve over freshly prepared rice, and garnish with parsley. Sprinkle over some shichimi, for extra spice.
Additional Tips

by Atsuko Ikeda

Many types of tofu are regularly used in Japanese cooking, all made from the same simple ingredients: soy beans, nigari (a coagulant) and water. Tofu is great to cook with because it is a super-versatile ingredient with several different firmness options. Read more...

About Product

House Foods Premium Tofu Extra Firm

Tofu is low in calories and fat and high in protein. There are five types – Extra Soft, Soft, Medium Firm, Firm and Extra Firm. Each firmness is best suited to a different kind of dish - Extra Firm is a great meat substitute. The House Foods Premium Tofu range is pasteurised without any preservatives and is non-GMO.

Buying Ingredients

For Stockists, check Japanse food shops

House Premium Tofu Extra Firm is available at most Japanese and Asian supermarkets throughout the UK. Trade Information: House Foods Premium Tofu is distributed in the UK and Europe by JFC.


0 #1 Claire 2011-10-04 11:41
Soon to become a new lunchtime favourite of mine! I really enjoyed all the bright colours of the vegetables in this tasty dish.
I always thought that tofu would lack flavour if not marinated but not so in this simple recipe.
I bought schichimi for the first time and I will definitely be using it to liven up many other dishes.

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