Honey-ginger tofu

Makes 4 Servings

Packed with protein and including a generous helping of superfood on the side, this sautéed tofu with red quinoa and kale salad makes healthy look and taste good.



350-g pkg
extra-firm tofu
2 tbsp
low-sodium soy sauce
1 tbsp
2 tsp
grated ginger
1 tsp


  • Pat tofu dry with paper towels. Cut into 2 squares crosswise, then cut each lengthwise, forming 4 pieces. Cut each piece diagonally, making 8 triangles. Stir soy with honey, ginger and oil in an 8 × 8-in. baking dish. Add tofu and turn each triangle to coat. Let stand 15 min.
  • Heat a non-stick frying pan over medium. Add tofu, reserving marinade. Cook until dark golden, 2 to 3 min per side. Serve with Quinoa & Kale Pilaf. Drizzle with reserved marinade.

Add a Side!

Quinoa and kale pilaf

1 tsp canola oil
1/2 onion, finely chopped
1 cup vegetable broth
1 cup red quinoa, rinsed and drained
1 bunch kale, chopped, about 8 cups

1. Heat a medium saucepan over medium. Add oil, then onion. Cook until soft, about 3 min. Add broth and 1/2 cup water. Bring to a boil. Stir in quinoa, then reduce heat to medium-low. Simmer, covered, until tender, about 20 min. Stir in kale until it wilts, 2 to 3 min. Remove pan from heat.

Prep Tip:
Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.

Makes 4 Servings
Nutrients per Serving
245 calories
11 g protein
45 g carbohydrates
5 g fat
6 g fibre
258 mg sodium


Calories 143
Protein 13 g
Carbohydrates 8 g
Fat 7 g
Sodium 315 mg

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Photo credit: Angus Fergusson

( 92 ratings )

One comment on “Honey-ginger tofu

  1. Our family love this tofu recipe! Wow, is it ever good! Just one remark. In our endeavor to eat healthier we use organic tofu and we substitute the canola oil for olive oil or avocado oil. Most canola (and corn) oil is genetically modified. The second time I made it, I also let it marinate longer. Tasted even better!


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