Tofu and Vegetable Stir-fry with Ginger

Serves:  2

Tofu & Vegie Stir-fry with Ginger

Prep:  10 mins (+ 1 hour marinating)

Cooking:  7 mins


  • 95ml soy sauce
  • 60ml lemon juice
  • ½ Tbs fresh ginger, grated or minced
  • 200g firm tofu, cut into 1 inch cubes
  • ½ Tbs olive oil
  • ¼ cauliflower, chopped
  • ½ bunch broccoli, chopped
  • 1 carrot, sliced
  • ½ onion, chopped
  • ½ capsicum, sliced
  • ½ cup snow peas, topped and tailed
  • ½ cup mushrooms, sliced
  • 1½ shallots, sliced
  • ½ 400g can chickpeas, drained and rinsed


  1. In a large shallow bowl, whisk together the soy sauce, lemon juice  and ginger.  Marinade the tofu in this sauce for at least 1 hour.
  2. In a wok, cook the cauliflower, broccoli, carrots, onion, capsicum  and tofu over high heat, stirring frequently.
  3. Add the snow peas, mushrooms, shallots, chickpeas and marinade from the tofu.  Allow to cook for just a few more minutes.  Vegies should be tender but not soft.
  4. Serve

Nutritions Per Serve:  1416kJ (338cals), 26.9g Protein, 14.1g Fat, 1.9g Saturated Fat, 19.2g Carbs, 8.6g Sugars, 12.1g Fibre, 1929mg Sodium

Source:  Metabolic Jumpstart – Modified from

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