Master the art of tofu cooking with this easy to follow recipe. Pan fried then tossed through Chinese broccoli, red capsicum, onion, ginger, soy and honey. Absolutely delicious and perfect if you are looking to eat a little less meat.

30 Minutes. Vegetarian. 

Serves 2.

1 x 350g firm tofu block
1 brown onion
2cm ginger
2 garlic cloves
1 bunch Chinese broccoli
1 red capsicum
3/4 cup long grain rice
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups cold water. Bring to the boil until liquid has completely absorbed. Cover pot remove from heat and set aside minimum 15 minutes.

Prepare tofu & vegetables
Pat tofu dry with paper towel and cut into 2cm cubes. Season with salt and a generous amount of pepper, set aside. Cut capsicum into 0.5cm strips. Cut Chinese broccoli into 5cm pieces. Crush garlic and grate the ginger. Peel and cut onion in half and cut into 0.5cm strips.

Cook tofu & vegetables
In a fry pan, heat a generous drizzle of oil to a high heat. Cook tofu for 1 minute on each side until golden all over. Remove and set aside on paper towel. Bring the same pot to a high heat. Add a drizzle of olive oil if the pan is dry, with the onion, garlic and ginger. Stir fry for 1 minute. Add the capsicum and Chinese broccoli. Cook for 2 minutes. Finally, add the cooked tofu and premix sauce. Cook for 2 minutes. Remove from heat.

To serve
Serve rice into bowls and top with stir fry. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

May 27, 2016 by Timothy Ryder
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