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Baked tofu with ginger rice recipe

Baked tofu with ginger rice recipe

9 ratings

Need some Meat-Free Monday inspiration? Try this crispy baked tofu and veggie stir-fry for a colourful wallet-friendly midweek meal packed with flavour from fiery ginger, chilli sauce and fresh lime. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook, plus drying
  • 409 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 396g pack tofu
  • 250g brown rice
  • 40g breadcrumbs
  • 4 tsp vegetable oil
  • 1 egg
  • 2 garlic cloves, crushed
  • 5cm piece ginger, peeled and finely grated
  • 320g pack pepper stir-fry mix
  • 2 tsp soy sauce
  • 10g fresh coriander leaves, roughly chopped (optional)
  • chilli sauce, to serve
  • 1 lime, cut into wedges to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    2g 9%
  • Sugars

    7g 7%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 65.6g Protein 15.6g Fibre 3.9g


  1. Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap in a clean tea towel, put a heavy pan on top and leave to dry out until needed.
  2. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the rice to pack instructions, then drain well.
  3. Meanwhile, mix the breadcrumbs with 2 tsp oil. Beat the egg in a separate shallow bowl. Cut the tofu into 16 even pieces and dip in the egg, then coat with the breadcrumbs. Transfer to a nonstick baking tray and bake for 20 mins.
  4. Heat the remaining oil in a wok over a medium heat. Add the garlic, ginger and vegetable mix and stir-fry for 2 mins. Add the rice and stir-fry for 3 mins more until piping hot. Stir in the soy sauce and half the coriander (if using), then serve topped with the tofu, a drizzle of chilli sauce, the remaining coriander and lime wedges for squeezing over.

Tip: To make your own breadcrumbs, use a food processor or the coarse side of a grater. Stale bread is best; if fresh, toast it first.

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