Photo of Honey, lime and ginger tofu with stir-fried greens by WW

Honey, lime and ginger tofu with stir-fried greens

SmartPoints® value per serving
Total Time
25 min
10 min
10 min
Soft tofu meets fresh, crunchy vegies in this warming winter meal with lime, honey and ginger.


Reduced salt soy sauce

2 tbs

Lime juice

2 tbs


1 tbs

Fresh ginger

2 tsp, grated

Firm tofu

350 g, cut into 1cm thick slices

Canola oil

1 tbs, or sunflower oil


300 g, cut into florets

Baby corn

125 g, halved

Red cabbage

1 cup(s), (¼ small cabbage), shredded

Shelf fresh wheat noodles

450 g, ramen variety


  1. Combine the soy sauce, lime juice, honey and ginger in a small bowl. Place half the marinade in a shallow glass or ceramic dish, reserving the remaining marinade. Add the tofu to the dish and turn to coat. Cover and set aside for 5 minutes to marinate.
  2. Heat half the oil in a large non-stick frying pan and heat over high heat. Drain the tofu from the marinade. Cook the tofu for 2 minutes each side or until golden. Transfer to a plate and cover to keep warm.
  3. Heat the remaining oil in a wok and heat over high heat. Stir-fry the broccoli and baby corn for 2 minutes or until the vegetables are almost tender. Add the cabbage and stir-fry for 1-2 minutes or until just wilted. Add the reserved marinade and stir-fry for 1-2 minutes or until the sauce boils.
  4. Meanwhile, cook the noodles following packet instructions. Serve the tofu with the vegetables and noodles.


TIP: Shelf-fresh ramen noodles are wheat noodles traditionally used in Japanese soup. You can also use udon or egg noodles.