Stir-fry is a great weeknight meal as it is very quick to make and you can use almost anything which is in season or in your fridge.

This is a recipe for a tofu and peanut stir-fry with wholegrain rice


  • 250g of sliced mushrooms
  • 4-5 baby marrows thinly sliced length-ways or julienned
  • 2 baby bok choy cut into 2-4 cm pieces
  • 2 red or yellow peppers thinly sliced length-ways
  • 2 spring onions finely chopped
  • 400g of tofu
  • 1 cup of whole grain rice

For the sauce:

  • ½ cup of low sodium soya sauce
  • 1 tablespoon of no sugar or salt added peanut butter(loosened with a bit of water )
  • juice of 1 lemon
  • 1 teaspoon of crushed ginger
  • 1 tablespoon of olive oil
  • chili flakes or fresh chili (if you like spicy food)


  1. Mix all ingredients for the sauce and put aside
  2. Add 1 cup of rice to 1.5-2 cups of boiling water and leave to cook. The exact ratio varies with different types of rice so check the packet of rice for their recommended ratio of rice to water and cooking duration.
  3. For the tofu. Drain any excess water in the tofu packet and pat the tofu dry.
  4. Slice it into 1.5 cm cubes
  5. Sprinkle pepper over the tofu
  6. Cook the tofu in an airfryer or in a frying pan to allow it to become crispy

While the tofu and rice are cooking:

  1. Combine the baby marrows and mushrooms with 2 tablespoons of water in a hot wok or how pan
  2. once softened add the mushrooms and bok-choy
  3. add the spring onions
  4. Turn down the heat and add the sauce mixing everything together. Watch the sauce closely to ensure it doesn’t evaporate completely. Allow it to simmer for a few minutes
  5. Mix your stir-fry vegetables with your rice and top with your crispy tofu.
  6. Garnish with cashew nuts, peanuts or sesame seeds if you like