Vegan Sweet Chilli Tofu

A Stokes recipe by our Resident Chef

  • Serves 4
  • 15 Minutes
  • Vegan
Taste without compromise

What you'll need

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Bottle 320g
Case 6x 320g
Add Selected Products
From your local shop
  • 450g Tofoo Co. Naked Tofu
  • 200g Purple Sprouting Broccoli
  • 20g Chopped Fresh Coriander
  • 100g Sliced Shitake Mushrooms
  • Olive Oil

A great, quick midweek supper! We often use a bowl of microwave rice so you can have a tasty vegan meal in less than 15 minutes. TOP TIP: If you are using a pack of microwave rice, try frying it instead – the grains dry and separate better. Pop a teaspoon of cumin seeds in a wok, heat them dry to release the oils, then add a teeny drop of oil. Fry the rice for 2 minutes and serve – you’ll be delighted you tried it.


  1. Bring a medium saucepan of water to the boil, add a pinch of salt and cook the broccoli until tender. Remove from the heat, run under cold water until cool and drain the water.
  2. Drain the Tofu and cut into even size dice (about 1cm square).
  3. Heat a large frying pan, add a dash of olive oil and fry the tofu pieces until golden. Add the shitake mushrooms and the broccoli and cook for a few minutes.
  4. Add a few good glugs of Stokes Sweet Chilli Sauce to coat the tofu pieces and add a sprinkling of chopped coriander.
  5. Mix well and serve immediately with boiled rice.
  6. As always, enjoy!