Thyme and tofu stir-fry

This thyme and tofu stir-fry recipe is perfect for a healthy, speedy weeknight meal

  • 25 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Thyme and tofu stir-fry
  • 350 gram cauliflower, chopped coarsely
  • 350 gram broccoli, chopped coarsely
  • 250 gram asparagus, sliced thickly
  • 350 gram green beans, sliced thickly
  • 3 (360g) medium carrots, sliced thickly
  • 1/4 cup (60ml) olive oil
  • 2 clove garlic, crushed
  • 1 tablespoon fresh thyme, chopped finely
  • 1 teaspoon cracked black pepper
  • 375 gram firm tofu, drained, cubed
  • 2 (300g) medium brown onions, sliced thickly
  • 250 gram button mushrooms, sliced thickly
  • 1/2 cup (125ml) dry white wine
  • 3 teaspoon cornflour
  • 1 cup (250ml) vegetable stock


Thyme and tofu stir-fry
  • 1
    In a large saucepan of boiling water, cook vegetables, uncovered, for 2 minutes; drain. Rinse in cold water; drain.
  • 2
    In a wok or large frying pan, heat oil over medium-high heat. Stir-fry garlic, thyme, pepper and tofu for about 2 minutes, or until tofu is browned lightly; remove from wok.
  • 3
    Add onion and mushrooms to wok; stir-fry for about 1 minute, or until onion is soft.
  • 4
    In a small jug, combine cornflour and stock. Add cauliflower mixture to wok; then add cornflour mixture; stir-fry for about 1-2 minutes, or until sauce boils and thickens.
  • 5
    Add tofu mixture; stir gently until heated through. Serve.


  • Not suitable to microwave. Not suitable to freeze. - Save time by swapping chopped veges for one of Taylor Farms Stir Fry Kits.