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

Honey, lime and ginger tofu with stir-fried greens

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.