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Quick, Colourful Tofu Stir-Fry

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“My sis and me came up with this super easy, healthy and quick recipe one evening, cause we had some veggies to use up and were looking for a filling dinner. This is great on its own, but equally so paired with brown rice or asian noodles. Feel free to add or substract veggies of your choice.”

Ingredients Nutrition

  • 1 small pak choi, diced (separate leaves and stems as leaves need shorter cooking time)
  • 1 bell pepper, sliced into strips
  • 1 onion, diced
  • 1 garlic clove, sliced
  • 2 tomatoes, diced
  • 200 g tofu, diced (feel free to marinate it beforehand or use a flavoured one)
  • 1 tablespoon oil (I use a chili-infused one)


  1. Heat oil in a large frying pan or a wok.
  2. Add in all of the veggies except for the pak choi leaves. Sautee over medium heat for 5 minutes stirring once in a while.
  3. Season with rosemary and curry powder.
  4. Add the tofu and sautee for another 5 minutes. Now add the pak choi leaves. Sautee until leaves have shrunken (approx. 2 minutes).
  5. Remove from heat and stir in any optional toppings. Season with salt to taste.
  6. Enjoy plain, with brown rice or noodles. :).

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