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Vegetarian, East Asian

Chinese home style tofu with rice

This Chinese home style tofu is a stir fry of golden seared tofu, peppers, and mushrooms in a chili sauce, served with rice. It serves 4, takes 35 minutes, is rated easy, and costs €2.00 per person. The key is mashing the chili paste into the hot oil before adding anything else, which flavors the entire dish.

Tonight, golden seared tofu stir fried with peppers and mushrooms in a chili sauce, a true home style dish in China.

Chinese home style tofu with rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

The seared tofu turns slightly crisp outside while staying soft inside, carried by a chili sauce with just enough kick and vegetables that keep their bite. It's a clean dish with no heavy sauce, where every forkful mixes tofu, pepper, and mushroom, with that smell of garlic and ginger rising the moment the pan heats up.

This is the kind of dish you make on a weeknight when you want a plant based meal with real character, without spending the evening in the kitchen. It suits people who enjoy spicy food more than young kids sensitive to heat, and it works just as well for a quiet dinner for two as for a small group, with a simple bowl of rice alongside.

The ingredients

4 people

Pantry

  • Firm tofu 400 g
  • Chili paste 2 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Cornstarchoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 5 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Button or shiitake mushrooms 200 g
  • Garlic 3 cloves
  • Fresh ginger 15 g
  • Scallions 3

Allergens Soy, Gluten

The step by step recipe

  1. Cut the tofu into 1 cm slices, pat them dry, then cut the peppers and mushrooms into large chunks.

    Peppers cut into squares hold up better during cooking.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Put it on the stove before you start stir frying.

  3. Sear the tofu slices in 3 tablespoons of oil, on both sides, then set them aside. 8 min

    Use a well heated nonstick pan.

  4. In the remaining oil, cook the chili paste, garlic, and ginger, then add the mushrooms and peppers. 6 min

    Stir right away so the paste doesn't burn.

  5. Return the tofu to the pan, add the soy sauce, sugar, and cornstarch mixed with 10 cl of water, stir for 2 minutes, sprinkle with scallions, and serve with the rice. 2 min

    Turn gently, the tofu breaks easily.

Our tips to get it right

  • Drain the tofu well before slicing it, pressing it between two layers of paper towel, otherwise it releases water and won't sear properly.
  • Prep all the vegetables and the sauce before turning on the heat, because once the stir fry starts, it moves fast and you won't have time to chop anything.
  • Keep the heat high for the peppers and mushrooms, they should cook in just a few minutes to stay firm and not release too much water.

The variations

  • Swap the chili paste for a spoonful of sriracha if that's what you have, the result will be a bit sweeter and thinner.
  • For a milder version that works for kids, cut the chili paste in half and stir a spoonful of honey into the sauce.
  • To save time, use drained canned mushrooms instead of fresh ones, skipping the cleaning and slicing.

What to serve it with

  • A bowl of plain white rice
  • Hot green tea
  • Extra steamed vegetables

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container, with the tofu and rice together or separate. It doesn't freeze particularly well since the tofu's texture changes, so it's best eaten fresh. Reheat it in a skillet or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can I use a different type of tofu instead of firm tofu?

Firm tofu works best because it holds together when seared in the pan. Silken tofu would fall apart and wouldn't brown the same way.

Can this dish be made ahead?

You can cut all the vegetables and the tofu the day before and keep them in separate containers in the fridge. The actual stir fry is best done right before serving so the vegetables stay crisp.

Is the chili paste essential?

It gives the dish its signature taste and color, but you can replace it with chopped fresh chili and a bit of tomato paste. The flavor will be different but still good.

Is this dish kid friendly?

As written, it's fairly spicy for sensitive palates. Cut the chili paste in half and serve extra soy sauce on the side so everyone can adjust it to taste.

How long does it take to make a Chinese home style tofu with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Chinese home style tofu with rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Chinese home style tofu with rice cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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