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Marinated Tofu with Vegetables Recipe




  • 3tbsp light soy sauce
  • 1tbsp peeled and finely grated fresh root ginger
  • 500g firm tofu, cut into 15mm slices
  • 2tbsp vegetable oil or groundnut oil
  • 1 carrot, peeled and cut into fine matchsticks
  • 500g pak choi, sliced
  • 200g bean sprouts
  • 225g can bamboo shoots in water
  • 4tbsp oyster sauce
  • 2tsp golden sesame seeds to garnish, optional


Mix the soy sauce and ginger in a small bowl. Arrange the tofu slices in a shallow dish and pour over the marinade, turning to coat. Set aside to marinate for around 20 minutes.

Preheat the grill on the highest setting. Line a grill rack with kitchen foil.

Carefully transfer the tofu slices to the foil-lined grill rack, reserving the marinade. Cook under the hot grill for about 3 minutes on each side, until golden. Remove from heat and keep warm.

Meanwhile, heat the oil in a wok over medium heat. Add the carrot and pak choi and stir fry for about 4-5 minutes, until beginning to soften. Add the beansprouts and bamboo shoots and cook for one minute, then pour in the remaining marinade and the oyster sauce.

Spoon the vegetables into deep bowls, top with grilled tofu slices and sprinkle with golden sesame seeds, if using. Serve immediately.

Recipe courtesy of The Low-FODMAP Recipe Book by Lucy Whigham. Published by Aster.


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