Meera Sodha’s vegan recipe for stir-fry tomato and tofu with sesame rice | Vegan food and drink


SSometimes when I’m writing recipes, I remember the infinite monkey theorem, where if a monkey randomly taps a keyboard for an infinite amount of time, it would end up typing The Complete Works of Shakespeare. Sometimes I feel like that monkey, with ingredients instead of keys, and it can be a wonderful surprise when they fuse together into something more delicious than you could ever imagine. Today’s recipe was meant to be a digression on a simple Chinese home cook favorite, stir-fry with eggs and tomatoes, but it turns out the tofu doesn’t taste like a replacement for the egg, or inferior to it. It has just become its own new delicious dish.

Tomato and tofu stir-fry with sesame rice

To prepare 10 minutes
Cook 30 minutes
Serves 2, generous

200g Jasmine rice
1 tbsp sesame oil
Fine sea salt

Rapeseed oil
6 spring onions
trimmed, white parts cut and greens cut obliquely into 3 cm lengths
280g firm tofudrained and roughly torn into pieces
500g firm truss tomatoeseach incised 8 wedges
2½ tbsp light soy sauce
2 garlic clove
peeled and chopped
½ tbsp white miso
Black sesame seedsto garnish (optional)


Place the rice in a sieve, rinse under cold running water, drain and place in a medium saucepan with a lid. Add the sesame oil and half a teaspoon of salt and add 350ml just boiled water and bring to a boil. Put the lid on the pan, reduce the heat and let it simmer for 12 minutes. Turn off the heat and let it rest – don’t be tempted to lift the lid.

Place a plate next to the hob, ready for the tofu when it is cooked, and fill a cup with it 100ml cold water. Place two tablespoons of oil in a large skillet over medium heat and, once hot, add the green spring onion and a quarter teaspoon of salt and stir for one minute until the onions turn neon. Add the tofu, mash with a potato masher until it resembles scrambled eggs, then cook, stirring, for three minutes until hot and transfer to the plate.

Wipe the pan clean with a paper towel and add another tablespoon of oil. When that is very hot, add the tomato wedges and let them cook for five minutes, stirring only once – you don’t want to break their shape. Add the garlic and white of the spring onion, stir gently and cook for a further minute. Follow with the miso, soy sauce and cup of water, stir gently and bubble vigorously for three minutes. Finally, return the tofu to the pan, simmer and bubble for five minutes, then remove from heat.

Spoon the rice into a large bowl and leave the stir-fry in the pan, garnish both with serving spoons and the rice with sesame seeds and serve.