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.
Quick-fire tofu & rice
This whirlwind in a wok features crumbled tofu, crunchy stir-fry veg, juicy baby tomatoes and a divine five-spice oyster sauce. It’s ready in a jiffy and it’ll disappear just as fast!
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 140g basmati rice
- 1 onion
- 110g baby tomatoes
- 1 pak choi
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper
- 1 handful of fresh coriander
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
Nutritional Information
Calories: 525
Protein: 33g
Carbs: 74g
Fat: 12g
Ingredients
- 280g basmati rice
- 2 onion
- 2 pepper
- 200g baby tomatoes
- 2 pak choi
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 handful of fresh coriander
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 524
Protein: 33g
Carbs: 74g
Fat: 12g
Quick-fire tofu & rice
This whirlwind in a wok features crumbled tofu, crunchy stir-fry veg, juicy baby tomatoes and a divine five-spice oyster sauce. It’s ready in a jiffy and it’ll disappear just as fast!
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Vegan
Allergens: Soya, Wheat
Cooking Instructions
Before you start
- 1 saucepan
- 1 large non stick frying pan
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Create a stir!
- Meanwhile, peel and finely dice the onions. Deseed the peppers and dice into 1cm squares.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and tomatoes for 3 mins.
Crumble in the tofu
- Trim and thinly slice the pak choi.
- Crumble the tofu and stir it into the pan along with the pak choi, five-spice and garlic & ginger paste. Fry for 3 mins.
Bring everything together
- Finely chop the coriander.
- Stir half the coriander into the pan with the oyster sauce and tamari. Cook for 1 min.
- Serve the tofu and veg with the rice and sprinkle over the remaining coriander.