Crispy Chilli Rainbow Stir Fry — a plant-based Other recipe by BOSH!
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Crispy Chilli Rainbow Stir Fry

This one's a proper weeknight hero. We came up with this when we wanted something that felt a bit special but could still hit the table in 25 minutes, and honestly it's become one of those recipes we keep going back to again and again. You've got crispy chilli tofu, loads of gorgeous colourful veg, and a punchy soy and sesame sauce that ties everything together beautifully. The textures are just brilliant, tender peppers and carrot up against that savoury crumbled tofu. Make this tonight, you will not regret it.

Cook: 25 min
Serves 2

Before You Start

  • Wok
  • Colander
  • Saucepan for boiling water

Ingredients

  • 1 tbsp vegetable oil
  • 125g Shiitake mushrooms
  • ½ block of smoked tofu
  • 1 large carrot
  • ½ red onion
  • 1 yellow pepper
  • 1 red pepper
  • 3 spring onions
  • 1 tbsp sesame oil
  • 1 tbsp crispy chilli oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 portions of noodles of your choice
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice wine
  • 2 tsp maple syrup
  • Large pinch of white pepper
  • 1 tsp sesame seeds
  • large handful coriander leaves
  • crispy chilli oil to drizzle

Method

1

Prepare the ingredients

  • Finely slice the mushrooms, red and yellow peppers and red onion.
  • Finely crumble the tofu.
  • Julienne the carrot.
  • Trim, half and finely slice the spring onions longways.
  • Get a saucepan of water boiling over a high heat.
  • Mix the soy sauce, rice wine, sesame oil, maple syrup and pinch white pepper to make your sauce.
2

Start cooking

  • Warm the chilli and sesame oil in the wok over high heat.
  • Add the mushrooms and tofu to the wok and stir for 2 minutes, adding a bit more oil if the pan starts to look dry.
  • Add the garlic and ginger purees and stir for 1 minute.
3

Prepare the noodles

  • Add the noodles to the saucepan and cook according to packet instructions (usually 4 mins).
4

Back to the wok

  • Add the peppers, onion and toss to combine for 2 minutes.
  • Add the stir fry sauce to the wok and stir for 2 minutes.
  • Add the carrots and toss to combine for 30 seconds.
  • Add the spring onion and stir fry sauce, toss for 30 seconds and reduce the heat.
5

Finish and serve

  • Drain the noodles in a colander, quickly transfer to the wok and toss to combine and coat.
  • Transfer the contents of the wok into serving bowls, season with sesame seeds, a drizzle more crispy chilli oil, coriander and serve immediately.

Tips & Variations

  • Get your prep done first: This moves fast once the wok is hot, so have every ingredient sliced, crumbled and ready to go before you turn the heat on. Stir fry waits for no one.
  • Swap the protein: We love this with tempeh instead of tofu if you want something even chunkier and nuttier. Just crumble or chop it small and cook it the same way.
  • Dial up the heat: If you're a chilli fiend like Ian, throw in a sliced fresh red chilli alongside the dried chilli oil at the start. It adds a fresher, brighter heat that works really well with the sesame.

Why This Works

The trick here is getting your wok absolutely ripping hot before anything goes in. That high heat is what gives you that proper stir fry flavour, a little char on the veg rather than just steaming it all together. Crumbling the tofu instead of cubing it means it catches more heat and gets those crispy edges that make the whole dish sing.