Tofu Vegetable Stir Fry

Serves 4, 276 calories per serve


  • 22 tablespoons salt reduced soy sauce*
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • ¼ teaspoon five spice powder
  • 640g firm tofu, cubed
  • 1 medium onion, sliced
  • 2cm piece ginger, grated
  • 1 teaspoon chilli paste (sambal oelek)
  • 1 red capsicum, sliced thinly
  • 150g snow peas, cut into thin strips
  • 1 bunch bok choy, sliced
  • 1 cup bean sprouts

*Note: use gluten free soy sauce if you are gluten intolerant.

Tofu Vegetable Stir Fry


  1. Combine 2 tablespoons soy sauce, 1 teaspoon olive oil, 1 tablespoon of water, half the ginger and garlic and the five spice powder in a bowl. Add the tofu, stir to combine and refrigerate for at least 1 hour.
  2. Preheat the oven to 200°C.
  3. Place the tofu on a lined baking tray and bake for 20 minutes turning once. Set aside.
  4. Heat the remaining oil in a wok over medium/high heat. Stir fry the onion for 1 minute. Add remaining garlic, ginger, chilli paste, capsicum, snow peas and bok choy and stir fry for 2 minutes.
  5. Add the bean sprouts and tofu and stir until heated through.

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