[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 31/05/24. See terms.
Photo of Chilli five spice tofu and green bean stir-fry by WW

Chilli five spice tofu and green bean stir-fry

Total Time
25 min
10 min
15 min
Whip out the wok and whip up a delicious Asian vegetarian meal in just half an hour.


Firm tofu

300 g, drained


1 tbs

Chinese five spice

1 tsp

Canola oil

1½ tbs

Green string beans

400 g, halved

Snow peas

150 g, halved diagonally

Green shallot(s)

2 individual, thinly sliced


3 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Fresh green chilli

1 whole, deseeded, finely chopped

Soy sauce

2 tbs


  1. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry beans for 3 minutes. Add snow peas and stir-fry for 3–5 minutes or until just tender. Transfer to a plate and cover to keep warm.
  2. Cut tofu in half horizontally. Cut each rectangle into 8 cubes. Drain on paper towel. Combine cornflour and five-spice powder on a plate. Toss tofu in cornflour mixture until well coated. Shake off excess.
  3. Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Cook tofu, turning, for 5 minutes or until golden and crisp. Set aside. Discard oil
  4. Reheat wok over medium heat. Stir-fry shallots, garlic, ginger and chilli for 1 minute or until fragrant. Return beans and peas to wok with soy sauce and tofu and stir-fry for 1–2 minutes or until heated through. Serve.


SERVING SUGGESTION: 1/2 cup (85g) boiled brown rice, per serve.