Drain the tofu and pat dry with paper towel. Cut into 1 cm cubes. Heat half the olive oil in a non-stick pan and gently fry the tofu until golden. Set aside and sprinkle with a little salt. Heat the remaining olive oil in a wok or a non-stick pan. Add the chilli, ginger and the vegetables. Stir-fry for a minute, and add 45 ml water. Add the garlic, spring onion and tofu and then the soy sauce, lime juice, zest, honey. Stir-fry for 2 to 3 minutes and serve immediately.
If you’re not keen on tofu, replace it with free-range chicken breasts, prawns or leave it out all together and increase the vegetable quantity. This dish is also delicious served with brown or wild rice and lentils.
By Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.