Winter vegetable and tofu stir-fry with ginger-tamari sauce
This is a warming, nutrient-rich dish with bold Asian flavours and seasonal produce, just perfect for a cold winter’s day. It serves 2-3 people.
Stir-Fry:
- 1 tablespoon sesame oil (or olive oil)
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoons fresh ginger, grated
- 1 cup broccoli florets
- 1 cup chopped bok choy or wombok (Chinese cabbage)
- 1 small carrot, julienned
- ½ red capsicum, sliced
- 100 grams snow peas or sugar snap peas
- 200 grams firm tofu, cubed
- 1 tablespoon sesame seeds (optional)
- Fresh coriander or Thai basil, to garnish
- Cooked brown rice or soba noodles, to serve
Ginger-Tamari Sauce:
- 2 tablespoon tamari or low-sodium soy sauce
- 1 tablespoon rice vinegar or lemon juice
- 1 tablespoon maple syrup or raw honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon water
- ½ teaspoon cornflour or arrowroot (optional, for thickening)
- Pinch of chilli flakes (optional)
- Prepare the sauce: In a small bowl, whisk together all sauce ingredients. Set aside.
- Cook the tofu: In a large pan or wok, heat a little oil over medium heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
- Sauté aromatics: In the same pan, add sesame oil, onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
- Add vegetables: Add broccoli, carrot, and capsicum. Stir-fry for 3–4 minutes, then add bok choy and snow peas. Cook for another 2 minutes until just tender but still vibrant.
- Combine: Return tofu to the pan. Pour in the sauce and stir to coat. Cook for 1–2 minutes until heated through and slightly thickened.
- Serve: Spoon over rice or noodles. Sprinkle with sesame seeds and fresh herbs.
- Add shiitake mushrooms or edamame for extra depth and protein.
- For a warming twist, stir in a spoonful of miso paste with the sauce.
- Leftovers make a great next-day lunch!
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
