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 spiced tofu & rice
If we had you at ‘sticky’, just wait ’til you hear what else is in this scrumptious stir-fry... Made with Chinese-style flavourings – think ginger, garlic, chilli and soy – and, curveball, chipotle paste, the sauce you sizzle the tofu and veg in is tangy, spicy and unexpectedly smoky. Served on fluffy white rice. Go on, get stuck in!
SWK: Source of fibre
SWK: High protein
Plants 5
highly rated
Serving size
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 280g basmati rice
- 2 carrot
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp tomato purée
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pepper
- 2 x chilli
- 1 handful of fresh coriander
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 onion
Nutritional Information
Calories: 569
Protein: 32g
Carbs: 83g
Fat: 12g
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tomato purée
- 1 onion
- 1 pepper
- 1 chilli
- 1 handful of fresh coriander
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 140g basmati rice
- 1 carrot
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 582
Protein: 32g
Carbs: 86g
Fat: 12g
Sticky spiced tofu & rice
If we had you at ‘sticky’, just wait ’til you hear what else is in this scrumptious stir-fry... Made with Chinese-style flavourings – think ginger, garlic, chilli and soy – and, curveball, chipotle paste, the sauce you sizzle the tofu and veg in is tangy, spicy and unexpectedly smoky. Served on fluffy white rice. Go on, get stuck in!
Cook time:
35 mins
Cuisine:
Asian
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Sauté the tofu
- Drain the tofu, pat dry with kitchen roll and cut into 2cm cubes.
- Put a large non-stick frying pan over a medium-high heat. Tip in the tofu, spritz with cooking spray and lightly season to taste with salt. Cook for 6-8 mins, turning occasionally, until golden. Remove from the pan and set aside.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Prep your veg
- At the same time, dice the carrots into 1cm cubes. Peel and thinly slice the onions, and deseed and thinly slice the peppers. Finely dice the chillies (deseed for less heat), then finely chop the coriander.
Spice things up!
- Spritz the frying pan with more cooking spray and put it over a medium-high heat. Tip in the carrots and cook for 3 mins.
- Add the onions, peppers and chillies (to taste) and cook for 5 mins.
- Stir in the ginger & garlic paste, chipotle (to taste) and tomato purée and cook for 2 mins.
- Pour in the vinegar, tamari, passata and 100ml water (150ml for 4 portions), then simmer for 5-7 mins.
- Add half the coriander and return the tofu to the pan. Simmer for 2 mins, stirring, until the sauce is thick and the tofu is nicely coated and sticky.
Finish & serve
- Serve the tofu and veg on top of the rice, then sprinkle over the remaining chopped coriander.