Honey & Ginger Vegetable & Tofu Stir Fry

Serves 4 people


• 250gms firm tofu
• 2 Tbsp coconut oil
• 2 cups chopped vegetables (i.e. carrot, mushrooms, broccoli, red capsicum, cauliflower, onion)
• 2 spring onions, finely sliced

For the stir-fry sauce:
• 2 cloves garlic
• 1 Tbsp fresh ginger, grated
• 2 Tbsp 100% Pure NZ Honey
• 1/4 cup low sodium soy sauce or Tamari
• 2 Tbsp water
• 2 Tbsp rice wine vinegar
• 2 Tbsp coconut oil


Begin by preparing the sauce. Place all the ingredients together in a food processor and blend until smooth. Set aside.

Cut the tofu into slices and press with a paper towel to remove excess moisture. Place a weight on top like a large plate to help. Now cut the tofu slices into small cubes.

Heat the oil in a large non-stick frying pan over medium heat. When hot, add the tofu & pan-fry the until golden brown. Remove from the pan and drain on paper towel lined plates.

Veggies – if using broccoli and/or cauliflower, blanch for 30 seconds in boiling water to even up cooking times. Return the frying pan to the heat and add the vegetables with the stir fry sauce reserving 2 Tbsp. When the vegetables are cooked but tender crisp, add the tofu and toss together.

Arrange the veggies and tofu on a large plate or arrange over brown rice and cover with reserved sauce to taste. Sprinkle with the green onions.