Ginger Tofu Stir-fry

  • 1 pack tofu
  • carrots
  • mushrooms
  • broccoli
  • red pepper
  • baby corn cobs
  • mange tout
  • bean sprouts
  • water chestnuts
  • chinese 5 spice
  • sesame seeds
  • black pepper
  • root ginger
  • soy sauce
  • sesame oil


  1. Drain and chop tofu (one pack would serve a family of four) into small squares and place to one side.
  2. Chop the following vegetables into small pieces so they’ll cook quickly – carrots, mushrooms, broccoli, red pepper.
  3. Heat a very small amount of sesame oil in a wok or large frying pan.
  4. Add the vegetables, stirring them in and keeping them on the move.
  5. Then add baby corn cobs, mange tout, bean sprouts and water chestnuts (you can buy these canned), adding the tofu last.
  6. Now add (to taste) Chinese 5 spice, pepper, sesame seeds and grated fresh root ginger.
  7. Remove from heat and stir in a little soy sauce.
  8. Serve with rice.