Powerhouse veggie stir fry

Garlicky, spicy, tangy, vibrant veggies with silky marinaded tofu and crunchy nuts. Super tasty and super healthy, as all food should be. Tofu can be a bit temperamental so get one with nice firm consistency so it doesn’t scramble!
Serves: 2 • Prep: 10 mins • Cook: 10 mins • Easy 
  • 2 heads of pak choi, leaves separated
  • 1 onion chopped into reasonably large chunks
  • 1 bunch of spring onions, chopped into long diagonal sections (the diagonality makes all the difference!)
  • large handful of trimmed mange tout, left whole
  • 1 large carrot, julienned
  • 1-2 fat cloves of garlic, crushed
  • 1-2 teaspoons of chopped fresh ginger
  • 1-2 red chillies, finely chopped
  • 1-2 tbsps of runny honey
  • 2-3 tbsps of soy sauce
  • 1-2 tbsps of rice wine vinegar
  • 1 pack of firm tofu, chopped into bitesize chunks – optional
  • either 100g of roasted peanuts/cashews or 2-3 tbsps of crunchy nut butter
  • 2 tbsps of coconut oil
Gently fry the garlic, ginger and chillies in the coconut oil for a couple of minutes, making sure nothing burns.

Stir fry the tofu, if using, separately in coconut oil until browned. Add the vegetables and stir fry until slightly softened but still with some lovely crunch.

Mix the soy sauce, rice vinegar, honey and peanut butter or peanuts together and stir into the vegetables.

Serve on its own or with rice or noodles.

You can finish off with a squeeze of sweet chilli sauce.

Make every day this delicious, get a weekly eatnaturally plan!

Oh Lord, please don't bake or baste or boil us or stir-fry us in a wok.
Monty Python
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. If you continue to use this site we will assume that you accept our use of cookies. Read our Cookie Policy.