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Szechuan Tofu with Veggie Beef

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
2 spoon difficulty rating

30 minutes

Quantities can easily be adapted to half or even a quarter

Serves: 4

Szechuan Tofu with Veggie Beef

Made in honour of a meat-eater who loved eating this vegan dish in Hong Kong. Apparently, it tastes very much like the real thing!

Serving suggestions - this is nice with a bit of finely shredded pak choi, very quickly wok-fried

Gluten-free/wheat-free option
Replace veggiemince with cooked aduki beans or whole lentils - see recipe
Use tamari soya sauce

Low-fat version
Replace the cooking oil with oil spray. Reduce the sesame oil to 1-2 tsp
Use oil spray to fry the tofu cubes
Use dried veggie mince - soaked in hot stock - instead of frozen




  • 3 tbsp vegetable oil
  • 225g/8 oz frozen veggie mince eg Linda McCartney (for a GF option replace with ½ a tin of aduki beans or brown lentils)
  • 1½ cup finely chopped spring onions (about 3 sprigs)
  • 2 garlic cloves, crushed
  • 350ml/10.5 fl oz vegetable stock
  • 4 tbsp soya sauce - use tamari for a GF option
  • 2 tbsp chilli sauce
  • 2 tbsp sesame oil
  • ½ tsp red pepper flakes or granules
  • 350g/12oz tofu (firm regular or firm silken), drained and cubed

Serve with cooked brown or white rice. This can be put on to cook before you start the main dish. Or use pre-cooked rice in pouches!


1. If using brown rice, put it on to cook now - or heat up pre-cooked rice in pouches, eg Tilda.

2. Heat the oil in a large sauce pan and brown off the veggie mince for two mins.

3.Add the spring onion and garlic to the pan, continue to fry for a further few mins.

4.Stir in the soy sauce, stock, chilli sauce, sesame oil and red pepper flakes/granules.

5.Bring to boil then reduce and allow to simmer for around 20 mins, stirring occasionally. If using white rice, put it on to cook now in salted boiling water - about 11-12 minutes.

6. Stir in the tofu at the end, heating it through in the sauce for 5 mins before serving. Firm tofu will keep its shape, silken will break down and blend in more with the mince.

7. Serve with rice and additional soya sauce on the side

Regular firm tofu

Silken tofu from soft to very firm

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