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    Five-spice Vegetarian Stir-fry

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    Five-spice Vegetarian Stir-fry

    This is dairy-free, very low in saturated fat, and rich in vitamin C and the antioxidant betacarotene.

    • Vegetarian
    • Milk Free
    • Preparation time: 5 minutes, plus marinating
    • Cooking time: 15 minutes
    • Total time: 20 minutes, plus marinating 60 minutes 60 minutes 20 minutes

    Serves: 4


    • 2 tbsp light soy sauce
    • 2 tbsp rice wine vinegar
    • 1 tbsp caster sugar
    • 1 tsp crushed dried chillies or 1 fresh red chilli, deseeded and finely chopped
    • 2 tsp Chinese five-spice powder
    • 350g tofu, cut into chunks
    • 250g Thai fragrant rice
    • 1 tbsp groundnut oil
    • 2 red and 1 yellow medium peppers, deseeded and sliced
    • 200g broccoli, cut into florets
    • 1 tbsp sesame oil
    • 1 heaped tsp cornflour
    • 4 tbsp cold water
    • 1-2 tsp toasted sesame seeds


    1. Mix the soy sauce, vinegar, sugar, chilli and five-spice powder then add the tofu and coat well. Cover and marinate for 1-2 hours if possible.
    2. When ready to cook, drain the tofu, reserving the marinade. Put the rice to cook, following pack instructions.
    3. Heat a wok with half the groundnut oil over a high heat. Add the tofu (you might need to do this in batches). Stir-fry for 1-2 minutes until golden then remove to a warm plate. Add the remaining groundnut oil to the pan, then the peppers, broccoli and sesame oil. Stir-fry for 3 minutes or until just tender.
    4. Stir the cornflour and water into the reserved marinade and add to the pan, along with the tofu. Cook briefly until thickened. Add a little hot water if needed to give a rich sauce. Serve with the rice, scattered with sesame seeds.

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    Serving tips

    Suggestions for the rest of the day:
    Breakfast: Low-fat yogurt with honey.
    Lunch: Mackerel fillets in oil, well drained, with a leaf salad and cherry tomatoes.


    Average user rating

    4 stars