Tofu acts like a sponge and soaks up this delicious marinade, packed with big flavours - salt (tamari), sweet (honey), chilli (spice) and acidity (lime)
Total time to make : 25 minutes Time to prep : 15 minutes
Time to cook : 10 minutes
Servings : 2
Ingredients
Marinade
1 tbsp sesame oil
1 tbsp honey
1 tbsp tamari, or soy sauce
Juice from 1/2 lime
1" knob of ginger, finely grated
1 tsp chilli flakes (optional)
250g firm tofu, cubed
1 baby bok choy
6 broccolini or broccoli, stripped of excess leaves and stems trimmed
100g any mushrooms
4 spring onions, white bits finely sliced (reserve green for garnish)
1 tbsp sesame oil
Method
First, make the marinade by combining all of the ingredients into a small bowl and mix together
Place the cubed tofu into a container or small bowl and pour the marinade over, placing in the fridge to marinade for at least 15 minutes (and up to 24 hours) whilst you prepare the vegetables
Using a non-stick frying pan, heat on a medium-high heat and place the cubed tofu in, reserving the rest of the marinade for later. Cook for a few minutes on each side until golden brown and beginning to crisp up
Once golden all over, tip the cooked tofu onto a plate to one side and replace the frying pan to the heat and pouring in 1tbsp sesame oil
Once the oil has warmed, add all your vegetables except the bok choy to the frying pan and stir-fry for 4 - 5 minutes or until vegetables begin to soften and are tender. Pour in the reserved marinade and bok choy and cook for another minute. Taste and add seasoning if necessary.
Serve on top of a bed of rice or noodles (can be added to the stir fry at stage 5 if you like) which will soak up the extra marinade and top with the cooked golden tofu, spring onion garnish and extra fresh chilli and basil, if you like
Nutritional Information
(per serving)
295 calories
15g protein, 19g carbs, 19g fat
Good to know:
Tofu can be swapped out for chicken or beef
Marinade can be made in advance and stored in the fridge for up to 3 days, works well with lots of other stir-frys
Tofu can be frozen in the marinade, ready to defrost overnight and cook the next day
Any vegetables can be used, make sure they're of similar size and density so that they all cook at a similar time and reserve any delicate and leafy vegetables until the last step when you add in the marinade
Vegetarian. Swap honey for maple syrup to make vegan
