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Orange-mustard stir fry with tofu and Asian greens (v)

An easy stir fry that doesn't require advance preparation.

Serves 3 to 4.


Author: Bite-sized thoughts.

Original post (with pictures) here.


350g firm or medium firm tofu, cut into squares

Zest of 1 orange (approximately 1 tbsp)

1 tbsp soy sauce

1-1/2 tbsp mustard

1-1/2 tbsp nutritional yeast

1 tbsp orange juice (reserve the rest for something else)

1 brown onion, diced

1 deseeded red chilli, chopped

1 red pepper, diced

4 small bunches bok choi or other Asian greens, roughly chopped

Almond butter, optional, to serve

Sweet potato, rice or noodles, to serve


1. Place the tofu, orange zest (but not juice), soy sauce, mustard and nutritional yeast in a large non-stick pan. Mix to coat the tofu with the orange-mustard marinade and then saute over medium-high heat until the tofu starts to turn golden. Add the orange juice and vegetables (onion, chilli, pepper, bok choi) and reduce heat to low-medium. Cook for approximately 10 minutes, stirring regularly, until the onion is golden and the bok choi has cooked down.

2. Whilst the stir fry is cooking, microwave a sweet potato or prepare rice or noodles to taste. Serve with the stir fry mix, and add a dollop of almond butter on serving.