Stir-Fry Ginger & Honey Marinated Tofu with Vegetables


  • 1 block Bean Supreme Marinated Tofu with Honey & Ginger, sliced into strips (reserve sauce)
  • 2 tablespoon oil
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 2 carrots, peeled and cut into julienne strips
  • 2 zucchini, sliced
  • 1 red capsicum, seeds removed and cut into long strips
  • 1 cup sliced mushrooms
  • 1/2 cup snow peas
  • 150g mung bean sprouts
  • 1 tablespoon sweet soy sauce
  • 2 teaspoons chilli sauce
  • 1/2 cup pumpkin seeds
  • 3/4 cup roughly chopped coriander leaves
  • rice or noodles to serve


  1. Heat 1 tablespoon of oil in a wok or large frying pan. Add tofu slices & cook until browned. Add reserved sauce & continue to cook until the liquid has reduced. Remove tofu from the pan & set aside.
  2. Heat remaining oil in pan. Stir-fry onion & garlic for 1-2 minutes. Add carrots & zucchini & cook for 3-4 minutes. Add capsicum & mushrooms & continue to cook, stirring often until vegetables are just cooked.
  3. Add tofu along with snow peas, sprouts, sauces, pumpkin seeds & coriander leaves & warm through. Serve immediately with steamed rice or noodles of your choice.


  1. Open pack & remove tofu. Set aside marinade, then slice or dice the tofu.
  2. Quickly fry tofu until browned in a lightly oiled pan.
  3. Add marinade to the tofu & continue cooking until the marinade reduces down, covering the tofu in a sticky glaze.
  4. Serve with almost anything; asian broth, stirfried vegetables, steamed rice, egg noodles or fried rice

SERVES: 2 to 3

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