Tofu stir-fry with ginger and spring onions

Tofu stir-fry
  • Main Meals (Dinners)
A vegetarian's dream, but meat-eaters will come flocking for a taste too.


Olive oil, 1  teaspoon(s)
Tofu, firm, set with calcium, 1  cup(s), cubed
Ginger root, 1  tablespoon(s), sliced
Garlic, 1  clove(s) , crushed
White mushrooms, 10  medium , sliced
Bok choy, 0.5  head(s)
Red bell pepper, 1  medium , chopped
Scallions, 1  medium , chopped
Sweet chili sauce, 2  teaspoon(s)
Oyster sauce, 2  teaspoon(s)
Yellow corn flour, whole grain, 2  teaspoon(s)

Cooking instructions

Heat oil in a large non-stick pan or wok on high heat. Cook the tofu for 1-2 minutes each side or until golden. Add the ginger, garlic, mushrooms, bok choy, bell pepper and scallions and cook for another 2-3 minutes. Add 1-2 tablespoons of water to help the vegetables cook.

Meanwhile, in a small bowl, mix together the sweet chili sauce, oyster sauce, corn flour and ¼ cup of cold water. Stir until smooth. Add the sauce to the pan and stir-fry for another 2-3 minutes, until the vegetables are tender. Serve immediately.

Show nutrition information

Calorie intake

293 calories
1227 kilojoules

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