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Tofu and Vegetable Stir Fry

Tofu and Vegetable Stir Fry

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This colourful vegan stir-fry pairs firm tofu with bright, crunchy veggies plus ginger, garlic and soy sauce to create a meal brimming with goodness. Add honey for a touch of sweetness, and top with toasted sesame seeds, peanuts and fresh coriander.

Preparation time


30 ml canola oil
1 kg firm tofu, cut into 2 x 1 x1 cm rectangles
2 red onion, thinly sliced
4 carrots, julienne
2 red pepper, cut into strips
200 g mangetout, trimmed
200 g baby corn, halved
2 cm piece ginger, peeled & grated
1 garlic clove, peeled & grated
125 ml soya sauce
1 packet Knorr Curry Vegetable Soup
45 ml brown sugar
45 ml syrup / honey
30 ml sesame seeds, toasted
20 g peanuts, toasted
15 g coriander

Preparation method

Add the oil to a wok or large pan over a medium-high heat.
Once hot, add the tofu and allow to colour on all sides.
Add the onion, carrots, red pepper, mange tout and baby corn and toss through.
Cook for about 5 minutes, stir occasionally, until vegetables start to soften slightly, you still want some crunch.
In a bowl, whisk together the ginger, garlic, soy sauce, Knorr Curry Vegetable Soup, brown sugar and syrup/honey.
Add this mixture to the vegetable and toss to coat. Allow to cook for a further 5 minutes.
Serve the stir fry by itself or with starch of your choice, noodles or rice, and top with sesame seeds, peanuts and fresh coriander.

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