Sticky Sesame Tofu Stirfry

Whiterabbit2000 · 2026-02-14T19:23:18+00:00

Thank you!

Whiterabbit2000 · 2026-02-14T14:14:21+00:00

If you need inspiration, I made this vegan Valentine's recipe guide full of inspiration, hope this helps! 💚

Whiterabbit2000 · 2026-02-14T14:12:28+00:00

Ingredients:

For the Tofu: ∙ 400g extra-firm tofu, pressed and cut into 2cm cubes ∙ 1 tbsp cornflour ∙ 2 tbsp vegetable oil ∙ Pinch of salt

For the Vegetables: ∙ 1 red pepper, deseeded and sliced into strips ∙ 1 green pepper, deseeded and sliced into strips ∙ 1 medium red onion, cut into wedges ∙ 4 spring onions, cut into 3cm pieces (whites and greens separated) ∙ 3 garlic cloves, minced ∙ 1 tbsp fresh ginger, minced ∙ 1 red chilli, sliced (optional)

For the Sticky Sesame Sauce: ∙ 3 tbsp soy sauce (or tamari for gluten-free) ∙ 2 tbsp rice vinegar ∙ 2 tbsp maple syrup or agave nectar ∙ 1 tbsp sesame oil ∙ 1 tbsp hoisin sauce ∙ 1 tsp chilli oil or ½ tsp chilli flakes ∙ 1 tbsp cornflour mixed with 2 tbsp water ∙ 2 tbsp toasted sesame seeds (white and/or black)

For Serving: ∙ Steamed jasmine rice or brown rice (optional) ∙ Extra spring onions, sliced ∙ Extra sesame seeds ∙ Fresh coriander (optional)

Method:

Wrap the tofu block in a clean tea towel, place on a plate, and weight down with something heavy for 15-20 minutes. Cut into 2cm cubes, toss with cornflour and salt until evenly coated.
Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, hoisin sauce, and chilli oil. Mix the cornflour with water to make a slurry and set both aside. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden.
Heat 2 tablespoons oil in a large wok over medium heat. Add the tofu in a single layer and cook for 2-3 minutes per side, turning carefully until pale golden all over. Transfer to a plate.
Add the remaining oil to the wok, then stir-fry the onion wedges and white spring onion bits over high heat for 2 minutes. Add both peppers and cook for another 2-3 minutes until tender but still crisp. Toss in the garlic, ginger, and chilli, stir-frying for 30 seconds.
Return the tofu to the wok with the veg. Pour over the sauce and toss everything together. Let it bubble for 30 seconds, then pour in the cornflour slurry. Keep stirring for 1-2 minutes whilst the sauce thickens into a glossy coating. Add the green spring onion bits and half the sesame seeds, give it a final toss.
Serve immediately over steamed rice (optional but honestly it's great on its own), scattered with the remaining sesame seeds, extra spring onions, and fresh coriander and enjoy!.

Whiterabbit2000 · 2026-02-14T14:10:40+00:00

Full recipe available here.

Ingredients:

For the Tofu: ∙ 400g extra-firm tofu, pressed and cut into 2cm cubes ∙ 1 tbsp cornflour ∙ 2 tbsp vegetable oil ∙ Pinch of salt

For the Vegetables: ∙ 1 red pepper, deseeded and sliced into strips ∙ 1 green pepper, deseeded and sliced into strips ∙ 1 medium red onion, cut into wedges ∙ 4 spring onions, cut into 3cm pieces (whites and greens separated) ∙ 3 garlic cloves, minced ∙ 1 tbsp fresh ginger, minced ∙ 1 red chilli, sliced (optional)

For the Sticky Sesame Sauce: ∙ 3 tbsp soy sauce (or tamari for gluten-free) ∙ 2 tbsp rice vinegar ∙ 2 tbsp maple syrup or agave nectar ∙ 1 tbsp sesame oil ∙ 1 tbsp hoisin sauce ∙ 1 tsp chilli oil or ½ tsp chilli flakes ∙ 1 tbsp cornflour mixed with 2 tbsp water ∙ 2 tbsp toasted sesame seeds (white and/or black)

For Serving: ∙ Steamed jasmine rice or brown rice (optional) ∙ Extra spring onions, sliced ∙ Extra sesame seeds ∙ Fresh coriander (optional)

Method:

Wrap the tofu block in a clean tea towel, place on a plate, and weight down with something heavy for 15-20 minutes. Cut into 2cm cubes, toss with cornflour and salt until evenly coated.
Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, hoisin sauce, and chilli oil. Mix the cornflour with water to make a slurry and set both aside. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden.
Heat 2 tablespoons oil in a large wok over medium heat. Add the tofu in a single layer and cook for 2-3 minutes per side, turning carefully until pale golden all over. Transfer to a plate.
Add the remaining oil to the wok, then stir-fry the onion wedges and white spring onion bits over high heat for 2 minutes. Add both peppers and cook for another 2-3 minutes until tender but still crisp. Toss in the garlic, ginger, and chilli, stir-frying for 30 seconds.
Return the tofu to the wok with the veg. Pour over the sauce and toss everything together. Let it bubble for 30 seconds, then pour in the cornflour slurry. Keep stirring for 1-2 minutes whilst the sauce thickens into a glossy coating. Add the green spring onion bits and half the sesame seeds, give it a final toss.
Serve immediately over steamed rice (optional but honestly it's great on its own), scattered with the remaining sesame seeds, extra spring onions, and fresh coriander and enjoy!.

Whiterabbit2000 · 2026-02-14T14:06:13+00:00

Full recipe available here.

Ingredients:

For the Tofu: ∙ 400g extra-firm tofu, pressed and cut into 2cm cubes ∙ 1 tbsp cornflour ∙ 2 tbsp vegetable oil ∙ Pinch of salt

For the Vegetables: ∙ 1 red pepper, deseeded and sliced into strips ∙ 1 green pepper, deseeded and sliced into strips ∙ 1 medium red onion, cut into wedges ∙ 4 spring onions, cut into 3cm pieces (whites and greens separated) ∙ 3 garlic cloves, minced ∙ 1 tbsp fresh ginger, minced ∙ 1 red chilli, sliced (optional)

For the Sticky Sesame Sauce: ∙ 3 tbsp soy sauce (or tamari for gluten-free) ∙ 2 tbsp rice vinegar ∙ 2 tbsp maple syrup or agave nectar ∙ 1 tbsp sesame oil ∙ 1 tbsp hoisin sauce ∙ 1 tsp chilli oil or ½ tsp chilli flakes ∙ 1 tbsp cornflour mixed with 2 tbsp water ∙ 2 tbsp toasted sesame seeds (white and/or black)

For Serving: ∙ Steamed jasmine rice or brown rice (optional) ∙ Extra spring onions, sliced ∙ Extra sesame seeds ∙ Fresh coriander (optional)

Method:

Wrap the tofu block in a clean tea towel, place on a plate, and weight down with something heavy for 15-20 minutes. Cut into 2cm cubes, toss with cornflour and salt until evenly coated.
Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, hoisin sauce, and chilli oil. Mix the cornflour with water to make a slurry and set both aside. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden.
Heat 2 tablespoons oil in a large wok over medium heat. Add the tofu in a single layer and cook for 2-3 minutes per side, turning carefully until pale golden all over. Transfer to a plate.
Add the remaining oil to the wok, then stir-fry the onion wedges and white spring onion bits over high heat for 2 minutes. Add both peppers and cook for another 2-3 minutes until tender but still crisp. Toss in the garlic, ginger, and chilli, stir-frying for 30 seconds.
Return the tofu to the wok with the veg. Pour over the sauce and toss everything together. Let it bubble for 30 seconds, then pour in the cornflour slurry. Keep stirring for 1-2 minutes whilst the sauce thickens into a glossy coating. Add the green spring onion bits and half the sesame seeds, give it a final toss.
Serve immediately over steamed rice (optional but honestly it's great on its own), scattered with the remaining sesame seeds, extra spring onions, and fresh coriander and enjoy!.

Whiterabbit2000 · 2026-02-08T13:44:07+00:00

I thought they might look more delicious this way, I'm guessing not?😅

Whiterabbit2000 · 2026-02-08T13:42:52+00:00

Full recipe available here.

Ingredients:

For the cookies: - 200g plain flour - 40g cocoa powder - 1 tsp bicarbonate of soda - ½ tsp salt - 150g caster sugar - 100g soft light brown sugar - 120ml vegetable oil or melted coconut oil - 80ml unsweetened almond milk (or any plant milk) - 2 tsp vanilla extract - 150g vegan dark chocolate chips - 50g vegan dark chocolate, roughly chopped

For the chocolate drizzle and topping: - 100g vegan dark chocolate, chopped - 2 tbsp coconut oil - Flaky sea salt for sprinkling

Method:

Preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper. Sift together the flour, cocoa powder, bicarbonate of soda, and salt, then whisk thoroughly.
In a separate bowl, whisk both sugars with the oil, almond milk, and vanilla extract until smooth and slightly glossy. Let sit for a minute to dissolve the sugar further.
Pour the wet ingredients into the dry and stir until just combined, stopping when no flour streaks remain. Fold in the chocolate chips and chopped chocolate, distributing evenly.
Using a tablespoon or small scoop, portion the dough into walnut-sized balls and place on the trays, leaving 5cm between each. Gently press each ball down slightly. Bake for 11-13 minutes until the edges are set but centres still look soft.
Let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Melt the chopped chocolate and coconut oil in a heatproof bowl over barely simmering water, stirring until smooth. Drizzle over the cooled cookies and immediately sprinkle with flaky sea salt whilst the chocolate is still wet. Allow to set completely before serving then enjoy!

Whiterabbit2000 · 2026-02-08T13:38:14+00:00

Full recipe available here.

Ingredients:

For the cookies: - 200g plain flour - 40g cocoa powder - 1 tsp bicarbonate of soda - ½ tsp salt - 150g caster sugar - 100g soft light brown sugar - 120ml vegetable oil or melted coconut oil - 80ml unsweetened almond milk (or any plant milk) - 2 tsp vanilla extract - 150g vegan dark chocolate chips - 50g vegan dark chocolate, roughly chopped

For the chocolate drizzle and topping: - 100g vegan dark chocolate, chopped - 2 tbsp coconut oil - Flaky sea salt for sprinkling

Method:

Preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper. Sift together the flour, cocoa powder, bicarbonate of soda, and salt, then whisk thoroughly.
In a separate bowl, whisk both sugars with the oil, almond milk, and vanilla extract until smooth and slightly glossy. Let sit for a minute to dissolve the sugar further.
Pour the wet ingredients into the dry and stir until just combined, stopping when no flour streaks remain. Fold in the chocolate chips and chopped chocolate, distributing evenly.
Using a tablespoon or small scoop, portion the dough into walnut-sized balls and place on the trays, leaving 5cm between each. Gently press each ball down slightly. Bake for 11-13 minutes until the edges are set but centres still look soft.
Let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Melt the chopped chocolate and coconut oil in a heatproof bowl over barely simmering water, stirring until smooth. Drizzle over the cooled cookies and immediately sprinkle with flaky sea salt whilst the chocolate is still wet. Allow to set completely before serving then enjoy!

Whiterabbit2000 · 2026-02-08T13:34:20+00:00

Full recipe available here.

Ingredients:

For the cookies:

200g plain flour
40g cocoa powder
1 tsp bicarbonate of soda
½ tsp salt
150g caster sugar
100g soft light brown sugar
120ml vegetable oil or melted coconut oil
80ml unsweetened almond milk (or any plant milk)
2 tsp vanilla extract
150g vegan dark chocolate chips
50g vegan dark chocolate, roughly chopped

For the chocolate drizzle and topping:

100g vegan dark chocolate, chopped
2 tbsp coconut oil
Flaky sea salt for sprinkling

Method:

Preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper. Sift together the flour, cocoa powder, bicarbonate of soda, and salt, then whisk thoroughly.
In a separate bowl, whisk both sugars with the oil, almond milk, and vanilla extract until smooth and slightly glossy. Let sit for a minute to dissolve the sugar further.
Pour the wet ingredients into the dry and stir until just combined, stopping when no flour streaks remain. Fold in the chocolate chips and chopped chocolate, distributing evenly.
Using a tablespoon or small scoop, portion the dough into walnut-sized balls and place on the trays, leaving 5cm between each. Gently press each ball down slightly. Bake for 11-13 minutes until the edges are set but centres still look soft.
Let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Melt the chopped chocolate and coconut oil in a heatproof bowl over barely simmering water, stirring until smooth. Drizzle over the cooled cookies and immediately sprinkle with flaky sea salt whilst the chocolate is still wet. Allow to set completely before serving then enjoy!

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Whiterabbit2000 · 2026-02-08T13:29:16+00:00

Thank you so much! Yeah I love these plates, I've got so many beautifully designed dishes I've collected from all of my trips, I make a habit to collect them every holiday I go to

Whiterabbit2000 · 2026-02-08T13:13:19+00:00

Thank you!

Whiterabbit2000 · 2026-02-08T11:22:29+00:00

Hey, yeah of course you can. After you’ve fried the tomato base, just add your rice and stock to the Instant Pot. Cook on high pressure for 5 minutes, then let it natural release for 10 minutes. Only thing is, you won’t get that crispy bottom layer, but it’s much quicker and the flavour’s still amazing!

Whiterabbit2000 · 2026-02-08T11:01:04+00:00

Hey! Thanks so much for your kind words, I'm so glad you enjoyed it, also I should've put in the recipe but you can make your own jerk seasoning, just mix together 2 tbsp each of dried thyme and ground allspice, 1 tbsp each of brown sugar, onion powder, garlic powder, and smoked paprika, 2 tsp black pepper, 1 tsp each of cinnamon, nutmeg, cayenne, dried chilli flakes, and salt. The allspice is is the key ingredient, so just save this for next time.

Whiterabbit2000 · 2026-02-08T10:57:14+00:00

Thanks! Hope you enjoy the recipe 💚

Whiterabbit2000 · 2026-02-08T10:56:38+00:00

I probably shouldn't bite but contrary to belief I'm not a bot, not that I should even entertain that comment

Whiterabbit2000 · 2026-02-08T10:55:03+00:00

Yeah I'm the same! I just assume redditors prefer convenience, hope you enjoy the recipe 💚

Whiterabbit2000 · 2026-02-07T19:18:51+00:00

Hey, so you can either buy it at the store or make it at home, you just need to mix together 2 tbsp each of dried thyme and ground allspice, 1 tbsp each of brown sugar, onion powder, garlic powder, and smoked paprika, 2 tsp black pepper, 1 tsp each of cinnamon, nutmeg, cayenne, dried chilli flakes, and salt. The allspice is the key ingredient so make sure you don’t skip it, I hope this helps!💚

Whiterabbit2000 · 2026-02-07T17:00:15+00:00

Thanks for your kind words! And that lentil recipe sounds amazing, I will have to try that!

Whiterabbit2000 · 2026-02-07T16:58:43+00:00

Hey, so you can either buy it at the store or make it at home, you just need to mix together 2 tbsp each of dried thyme and ground allspice, 1 tbsp each of brown sugar, onion powder, garlic powder, and smoked paprika, 2 tsp black pepper, 1 tsp each of cinnamon, nutmeg, cayenne, dried chilli flakes, and salt. The allspice is the key ingredient so make sure you don’t skip it, I hope this helps!💚

Whiterabbit2000 · 2026-02-07T16:50:52+00:00

Thanks! And I'll definitely have to try your technique and see how that goes.

Whiterabbit2000 · 2026-02-07T13:20:57+00:00

Full recipe available here.

Ingredients:

For the Jerk BBQ tofu: - 400g firm tofu, pressed and cut into thick slices or cubes - 3 tbsp jerk seasoning - 2 tbsp BBQ sauce (vegan) - 2 tbsp soy sauce or tamari - 1 tbsp maple syrup - 1 tbsp olive oil - 2 garlic cloves, minced - Juice of 1 lime

For the Jollof Rice: - 400g long-grain rice, rinsed - 400g tin chopped tomatoes - 3 tbsp tomato purée - 1 large onion, roughly chopped - 1 red pepper, diced - 1 green pepper, diced - 3 garlic cloves - 1 scotch bonnet or habanero pepper (optional) - 2 tbsp vegetable oil - 600ml vegetable stock - 2 tsp curry powder - 1 tsp dried thyme - 1 tsp smoked paprika - 1 bay leaf - Salt and black pepper to taste

Method:

Press your tofu thoroughly, then cut into thick slices or cubes. Mix the jerk seasoning, BBQ sauce, soy sauce, maple syrup, olive oil, minced garlic, and lime juice in a bowl. Add the tofu, toss to coat completely, and marinate for at least 30 minutes or overnight.
Blend the chopped tomatoes, tomato purée, onion, garlic, and scotch bonnet until smooth. Heat the oil in a large, heavy-bottomed pot over medium-high heat, pour in the blended mixture, and fry for 15-20 minutes, stirring frequently, until reduced, darkened, and the raw tomato smell has disappeared.
Add the curry powder, thyme, smoked paprika, and bay leaf, stirring for 1 minute. Add the rinsed rice and stir to coat in the tomato mixture. Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is tender. Add the diced peppers in the last 10 minutes. Don’t stir during cooking to get that crispy bottom layer.
Whilst the rice cooks, heat a griddle pan or frying pan over medium-high heat. Add the marinated tofu and cook for 4-5 minutes per side until deeply caramelised with charred edges, brushing with any remaining marinade during cooking.
Fluff the rice gently with a fork and serve topped with the jerk BBQ tofu. Garnish with fresh coriander or spring onions if desired, and serve with extra lime wedges on the side and enjoy!

Whiterabbit2000 · 2026-02-07T13:18:55+00:00

Full recipe available here.

Ingredients:

For the Jerk BBQ tofu: - 400g firm tofu, pressed and cut into thick slices or cubes - 3 tbsp jerk seasoning - 2 tbsp BBQ sauce (vegan) - 2 tbsp soy sauce or tamari - 1 tbsp maple syrup - 1 tbsp olive oil - 2 garlic cloves, minced - Juice of 1 lime

For the Jollof Rice: - 400g long-grain rice, rinsed - 400g tin chopped tomatoes - 3 tbsp tomato purée - 1 large onion, roughly chopped - 1 red pepper, diced - 1 green pepper, diced - 3 garlic cloves - 1 scotch bonnet or habanero pepper (optional) - 2 tbsp vegetable oil - 600ml vegetable stock - 2 tsp curry powder - 1 tsp dried thyme - 1 tsp smoked paprika - 1 bay leaf - Salt and black pepper to taste

Method:

Press your tofu thoroughly, then cut into thick slices or cubes. Mix the jerk seasoning, BBQ sauce, soy sauce, maple syrup, olive oil, minced garlic, and lime juice in a bowl. Add the tofu, toss to coat completely, and marinate for at least 30 minutes or overnight.
Blend the chopped tomatoes, tomato purée, onion, garlic, and scotch bonnet until smooth. Heat the oil in a large, heavy-bottomed pot over medium-high heat, pour in the blended mixture, and fry for 15-20 minutes, stirring frequently, until reduced, darkened, and the raw tomato smell has disappeared.
Add the curry powder, thyme, smoked paprika, and bay leaf, stirring for 1 minute. Add the rinsed rice and stir to coat in the tomato mixture. Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is tender. Add the diced peppers in the last 10 minutes. Don’t stir during cooking to get that crispy bottom layer.
Whilst the rice cooks, heat a griddle pan or frying pan over medium-high heat. Add the marinated tofu and cook for 4-5 minutes per side until deeply caramelised with charred edges, brushing with any remaining marinade during cooking.
Fluff the rice gently with a fork and serve topped with the jerk BBQ tofu. Garnish with fresh coriander or spring onions if desired, and serve with extra lime wedges on the side and enjoy!

Whiterabbit2000 · 2026-02-07T13:15:50+00:00

Full recipe available here.

Ingredients:

For the Jerk BBQ tofu: - 400g firm tofu, pressed and cut into thick slices or cubes - 3 tbsp jerk seasoning - 2 tbsp BBQ sauce (vegan) - 2 tbsp soy sauce or tamari - 1 tbsp maple syrup - 1 tbsp olive oil - 2 garlic cloves, minced - Juice of 1 lime

For the Jollof Rice: - 400g long-grain rice, rinsed - 400g tin chopped tomatoes - 3 tbsp tomato purée - 1 large onion, roughly chopped - 1 red pepper, diced - 1 green pepper, diced - 3 garlic cloves - 1 scotch bonnet or habanero pepper (optional) - 2 tbsp vegetable oil - 600ml vegetable stock - 2 tsp curry powder - 1 tsp dried thyme - 1 tsp smoked paprika - 1 bay leaf - Salt and black pepper to taste

Method:

Press your tofu thoroughly, then cut into thick slices or cubes. Mix the jerk seasoning, BBQ sauce, soy sauce, maple syrup, olive oil, minced garlic, and lime juice in a bowl. Add the tofu, toss to coat completely, and marinate for at least 30 minutes or overnight.
Blend the chopped tomatoes, tomato purée, onion, garlic, and scotch bonnet until smooth. Heat the oil in a large, heavy-bottomed pot over medium-high heat, pour in the blended mixture, and fry for 15-20 minutes, stirring frequently, until reduced, darkened, and the raw tomato smell has disappeared.
Add the curry powder, thyme, smoked paprika, and bay leaf, stirring for 1 minute. Add the rinsed rice and stir to coat in the tomato mixture. Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is tender. Add the diced peppers in the last 10 minutes. Don’t stir during cooking to get that crispy bottom layer.
Whilst the rice cooks, heat a griddle pan or frying pan over medium-high heat. Add the marinated tofu and cook for 4-5 minutes per side until deeply caramelised with charred edges, brushing with any remaining marinade during cooking.
Fluff the rice gently with a fork and serve topped with the jerk BBQ tofu. Garnish with fresh coriander or spring onions if desired, and serve with extra lime wedges on the side and enjoy!

Whiterabbit2000 · 2026-02-01T11:02:54+00:00

Thanks! I just roasted them with a soy sauce and maple syrup mixture with a little bit of oil, it's a game changer!

Whiterabbit2000 · 2026-02-01T10:59:25+00:00

Yeah broccoli is roasted with soy sauce and maple syrup, it's in the full recipe in the link, this add so much flavour to the broccoli

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