Ginger tofu stir-fry

Prep 0 h : 10 m
Cook 0 h : 10 m


  • 1 tbsp soy sauce

    1 tsp honey

    1 clove garlic, thinly sliced

    5g fresh ginger, cut into thin batons

    50g firm tofu, drained, cut into large matchsticks

    Cooking-oil spray

    90g courgette, cut into large matchsticks

    75g red bell pepper, cut into large matchsticks

    50g baby buk choy, sliced lengthways

    55g cooked jasmine rice


  • Combine sauce, honey, garlic and ginger in a small bowl; add tofu, turn gently to coat.

    Lightly spray a wok with oil and heat over high heat.

    Add drained tofu (reserving marinade); stir-fry for 2 mins or until tofu is browned.

    Remove from wok.

    Add courgette and bell pepper to wok; stir-fry for 2 mins or until just tender.

    Add buk choy, reserved marinade and tofu; stir-fry for 1 minute or until buk choy has just wilted. Serve with rice.

    Top with coriander, if you like.