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

Honey, lime & ginger tofu with stir fried greens

Points® value
Total Time
40 min
30 min
10 min
Tofu is a great fridge staple. Pressing out the liquid helps it take on all the lovely flavours


Plain Tofu

396 g, firm

Soy Sauce

2 tablespoon(s)

Lime Juice, Fresh

2 tablespoon(s), plus wedges to serve


1 tablespoon(s), level

Root Ginger

2 teaspoon(s), grated

Sunflower Oil

1 tablespoon(s)

Broccoli, raw

300 g, cut into florets

Baby corn

125 g, halved


¼ portion(s), large, shredded

Rice Noodles, dry

240 g


  1. Drain the tofu, wrap in kitchen paper and place between two plates. Weigh down the top plate with a tin and set aside for 30 minutes. Drain any excess liquid and unwrap the tofu. Slice into pieces 1cm thick.
  2. Meanwhile, combine the soy sauce, lime juice, honey and ginger in a small bowl. Pour half the marinade into a shallow dish. Add the tofu and turn to coat. Cover and set aside for 5 minutes.
  3. Add half the oil to a large nonstick frying pan and place over a high heat. Using a slotted spoon, 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.
  4. Heat the remaining oil in a wok over a high heat. Stir-fry the broccoli and baby corn for 2 minutes or until almost tender. Add the red cabbage and cook for 1-2 minutes, until just wilted. Add the remaining marinade and stir-fry for 1-2 minutes, until the sauce bubbles.
  5. Meanwhile, cook the noodles according to pack instructions. Serve the tofu alongside the vegetables and noodles with the lime wedges to squeeze over.


Anthocyanins give red cabbage its distinctive colour. These antioxidants may play a positive role in cardiovascular health.