Spicy, fresh flavours for a tasty meat free midweek meal

When you need an idea for your meat-free meal, then try this sesame tofu, ginger and chilli stir-fry

  • SERVES: 4
  • PREP TIME: 10 mins
  • COOKING TIME: 20 mins
  • DIFFICULTY: easy
  • IDEAL FOR: midweek meal, vegetarian, meat-free Monday
  • BUDGET: £

Sesame tofu, ginger and chilli stir-fry

This is a Jamie Oliver dish and perfect to tick the meat-free Monday box.

And lovely and spicy, fresh for a midweek meal that everyone will enjoy.


  • 350 g firm tofu
  • 2 teaspoons groundnut oil
  • 2 tablespoons sesame seeds
  • ½ tablespoon cornflour
  • 2 tablespoons soy sauce
  • 1 tablespoon white wine vinegar
  • 1 clove of garlic
  • 1 fresh red chilli, plus extra to serve
  • 5 cm piece of ginger
  • 320 g asparagus
  • 150 g beansprouts
  • 200 g rice noodles, to serve


  1. Place 350g of firm tofu on a plate lined with kitchen paper, then place another layer of kitchen paper on top – this will help soak up some of the moisture. Set aside until ready to use.
  2. Place a large frying pan over a medium heat, carefully cut the tofu into quarters, then cut each piece into four again. Add 1 teaspoon of groundnut oil to the pan, then add the tofu and leave to cook for 10 to 15 minutes, or until golden and crisp, turning halfway. Remove to a bowl.
  3. Toast 2 tablespoons of sesame seeds in the pan, then toss with the tofu to coat.
  4. In a small bowl, mix ½ a tablespoon of cornflour, 2 tablespoons of soy sauce and 1 tablespoon of white wine vinegar until combined.
  5. Peel and finely chop 1 clove of garlic and trim and finely slice 1 fresh red chilli. Peel a 5cm piece of ginger, then slice into matchsticks. Snap the woody ends from 320g asparagus, and slice on the bias.
  6. Place a wok over a high heat and add 1 teaspoon of groundnut oil. Once hot, stir in the garlic, chilli and ginger, followed by the asparagus and 150g of beansprouts. Cook for a couple of minutes, or until everything is fragrant and golden, stirring continuously.
  7. Stir in the cornflour mixture, reduce the heat to medium and cook for 4 to 5 minutes, or until the sauce has thickened, adding a splash of water, if needed.
  8. Serve the veggies alongside the tofu with some extra sliced red chilli and cooked rice noodles.
Sesame tofu, ginger and chilli stir-fry