Honey Soy Tofu & Vegetables

Cook Time 30 minutes

Servings 4


170g broccolini, cut into 30cm lengths

170g red capsicum, deseeded and cut into 2 cm cubes

170g carrots, peeled & halved lengthwise; sliced on the angle

110g cauliflower, cut into small florets

110g edamame beans, de-podded

5ml sunflower oil

150g jasmine rice, rinsed

For the tofu

350g firm plain organic tofu, cut into 30mm (l) x 25mm (w) x 5mm (t) strips

10ml sunflower oil

25ml light soy sauce

½ tablespoon cornflour

For the sauce

5ml sunflower oil

2 cloves of garlic, peeled & finely chopped

60ml light soy sauce

65ml sweet soy sauce (kecap manis)

220ml water

70g honey


Boil or steam Jasmine rice until it is cooked, light and fluffy. Pre-heat oven to 180°C.

Coat the tofu strips with soy sauce & oil, then lightly toss in corn flour until each piece is well coated. Evenly distribute seasoned tofu pieces on a non-stick baking tray and roast for approximately 7 minutes or until golden and slightly crispy on the outside.

Heat half the sunflower oil in a large deep non-stick frying pan (or Wok), over a high heat. Stir fry the broccolini, capsicum, cauliflower & edamame for 4 – 5 minutes. Remove vegetables from the pan and reserve.

For the sauce; heat the remaining sunflower oil in the previously used frying pan, over a medium heat. Fry off garlic for 1 minute, ensuring it does not burn. Add water, salt reduced or light soy sauce, sweet soy sauce & honey and bring back to a simmer; allowing it to reduce and thicken.

Add back the roasted tofu & reserved vegetables to the sauce and stir through until the sauce completely coats all ingredients. Evenly portion the tofu & vegetable stir fry on top of the cooked jasmine rice and enjoy.


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