Stir Fried Vegies with Honey, Soy & Basil Tofu
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 teaspoons cornflour
  • 2 teaspoons honey
  • 1½ tablespoons tamari
  • 1 tablespoon water
  • 1 tablespoon extra virgin olive oil
  • 300g classic (or silken pressed) tofu, cut into cubes
  • 1 spring onion, sliced
  • 1 cup cabbage, sliced
  • 3 Swiss brown mushrooms, sliced
  • 2 medium carrots, sliced
  • 1 large zucchini halved lengthways and sliced
  • 1 small head broccoli, cut into florets
  • ¼ cup Thai basil leaves (or regular basil or coriander), roughly chopped
  • Pre-cooked noodles or rice, to serve
  1. In a small bowl, mix together cornflour, honey, tamari and water and set aside
  2. Heat wok over medium heat.
  3. When hot add half of the oil along with half of the tofu.
  4. Cook until tofu starts to brown on the outside, then remove from wok and repeat with the remaining tofu (but don't add any extra oil)
  5. Place empty wok back onto the stove.
  6. If needed, add a little extra oil to the wok along with the spring onion, cabbage and mushrooms.
  7. Stir fry for a few minutes, then remove to a bowl.
  8. Add remaining oil to the wok along with carrots, zucchini and broccoli and stir fry for 5 minutes, until they start to soften (you may need to add a little water if they start to stick).
  9. Add cabbage and mushrooms back to the wok along with the basil leaves and stir through, then place in serving bowls on top of noodles or rice.
  10. Add tofu back to the wok along with the sauce, stir through to coat and wait to thicken before removing and placing on top of the vegetables.
  11. Eat and enjoy!
Recipe by Healthy Home Cafe at