Honey-ginger tofu and vegetable stir-fry

Prep 20 min
Total 35 min
Serves 4



1/4 cup
low-sodium soy sauce
garlic cloves, minced
2 tbsp
rice vinegar
1 tbsp
1 tbsp
1 tbsp
grated ginger
350 g
extra-firm tofu, cubed
2 tbsp
1/4 tsp
2 bundles
asparagus, trimmed and cut into 1-in. pieces
carrot, peeled and cut into matchsticks
green onion, thinly sliced


  • BOIL noodles in a large pot of water, according to package directions, until tender, 1 min. Drain well.
  • WHISK soy with garlic, vinegar, honey, sesame oil and ginger in a small bowl until combined.
  • PLACE tofu cubes on a kitchen towel and press to remove excess liquid. Heat a large non-stick frying pan over medium. Add canola oil, then tofu. Sprinkle with salt. Cook, stirring often, until tofu is golden brown, 6 to 8 min.
  • ADD asparagus and carrot. Cook until vegetables are tender-crisp, 4 min. Stir in noodles and soy mixture. Cook until noodles are warmed through, 1 min. Season with fresh pepper. Sprinkle with green onion.



Calories 509, Protein 26 g, Carbohydrates 64 g, Fat 18 g, Fibre 5 g, Sodium 846 mg. Excellent source of iron

The easiest way to peel ginger

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