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Gingered tofu and green vegetable stir-fry recipe

Gingered tofu and green vegetable stir-fry recipe

18 ratings

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  • Serves 4
  • 10 mins to prepare and 12 mins to cook
  • 183 calories / serving
  • Healthy
  • Vegetarian


  • 2 tbsp olive oil
  • 4cm piece of fresh ginger, peeled and finely diced
  • 2 cloves garlic, peeled and crushed
  • 1 onion, peeled and chopped
  • 125g (4½oz) mushrooms, quartered
  • 300g (10½oz) broccoli, cut into florets
  • 125g (4½oz) chopped curly kale
  • 200g (7oz) tofu, cubed
  • 1-2 tbsp soy sauce or stock if you prefer
  • 2tbsp sesame seeds, toasted

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    2g 10%
  • Sugars

    5g 5%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 6.9g Protein 7.3g Fibre 5.1g


  1. Heat the oil in a wok and stir-fry the gingergarlic and onion for 2-3 minutes.
  2. Add the mushroomsbroccoli, curly kale, tofu and soy sauce and toss everything together. Cover the wok and leave to cook for 6-7 minutes – this will steam rather than fry which is s healthier way to cook. Stir-fry again for the last 2 minutes, then serve, sprinkled with sesame seeds.

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