Smothered tofu and wasabi ribbons

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Smothered tofu and wasabi ribbons

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 10 mins

Rating: Rated 0 / 5 (0 ratings)

GO VEGAN: If using shop-bought vegetable stock, check that it is vegan.
I used courgette and carrot for the ribbons, but you could use celeriac batons, shredded cabbage or beansprouts instead. Wasabi powder is easily found in most big supermarkets and delicatessens.


  • 200g carrots
  • 1–2 tsp wasabi powder
  • 100g mushrooms, finely sliced
  • 1 clove garlic, peeled and chopped
  • 1 tsp concentrated vegetable stock
  • 200g firm tofu
  • 200g courgettes
  • ½ tsp salt
  • 1 onion, peeled and chopped
  • 1 tbsp chopped parsley
  • 200ml water
  • 1 tsp sesame oil


Stage 1

Cut the carrots and courgettes into ribbons by running a vegetable peeler lengthways along them. Put all the ribbons into a large bowl and sprinkle over the wasabi powder and salt. Mix together as if tossing a salad. Set aside.

Stage 2

Put the mushrooms, onion, garlic, parsley, stock and water into a pan and bring to the boil. Simmer for
5 minutes. Cut the tofu into 1cm-thick slices. Slide into the simmering pan and spoon over the liquid. Cover and cook for 5 minutes.

Stage 3

Meanwhile, heat a wok, add the sesame oil and then fry the ribbons, stirring, until hot and softened.

Stage 4

Divide the tofu between serving plates, spooning over the sauce. Serve with the ribbons.


Smothered tofu and wasabi ribbons


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 104g
  • Fat: 4g
  • Saturated fat: 0.5g
  • Protein: 7g
  • Carbohydrates: 9g
  • Sugars: 7g
  • Fibre: 3g
  • Salt: 1g

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