Spring vegetable stir-fry with tofu and a ginger-honey sauce Recipe

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Spring vegetable stir-fry with tofu and a ginger-honey sauce

Spiced with chilli, ginger and honey, this tofu recipe is anything but bland. A great idea for a meat-free Monday.

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 10-15 minutes

Ingredients

300g firm tofu

30 ml olive oil

salt

5 ml crushed garlic

5 cm piece of finely chopped ginger

3 ml deseeded and finely chopped red chilli

1 punnet of diagonally sliced spring onions

1 to 2 thinly sliced baby cabbages

140 g diagonally sliced sugar snap sugar snap peas

130 g baby corn

15 ml soy sauce

Juice and zest of 1 lime

20 ml honey

Method

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.