Powerhouse veggie stir fry

Garlicky, spicy, tangy, vibrant veggies with silky marinaded tofu and crunchy nuts. Super tasty and super healthy, as all food should be.

Tofu can be a bit temperamental so get one with nice firm consistency so it doesn’t scramble!


  • 2 heads of pak choi, leaves separated
  • 1 onion chopped into reasonably large chunks
  • 1 bunch of spring onions, chopped into long diagonal sections (the diagonality makes all the difference!)
  • large handful of trimmed mange tout, left whole
  • 1 large carrot, julienned
  • 1-2 fat cloves of garlic, crushed
  • 1-2 teaspoons of chopped fresh ginger
  • 1-2 red chillies, finely chopped
  • 1-2 tbsps of runny honey
  • 2-3 tbsps of soy sauce
  • 1-2 tbsps of rice wine vinegar
  • 1 pack of firm tofu (Tofoo brand is really good), chopped into bitesize chunks – optional
  • either 100g of roasted peanuts/cashews or 2-3 tbsps of crunchy nut butter
  • 2 tbsps of coconut oil

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Gently fry the garlic, ginger and chillies in the coconut oil for a couple of minutes, making sure nothing burns.

Stir fry the tofu, if using, separately in coconut oil until browned. Add the vegetables and stir fry until slightly softened but still with some lovely crunch.

Mix the soy sauce, rice vinegar, honey and peanut butter or peanuts together and stir into the vegetables.

Serve on its own or with rice or noodles.

You can finish off with a squeeze of sweet chilli sauce.

Nutrition Info


Tofu is a great source of calcium for healthy teeth and bones and good nerve signalling. It’s also a good source of protein.

Good honest nutrition

Oh Lord, please don’t bake or baste or boil us or stir-fry us in a wok.

Monty Python

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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