Dale Pinnock vegan tofu recipe

Vegan Tofu, Broccoli & Almond Thai-Style Stir Fry

Lean proteins such as tofu are masters at controlling the glycemic response to food, meaning they help regulate blood sugar. Tofu is also a great vegan source of magnesium which aids in reducing blood pressure and helping quality sleep, among many other things; magnesium is involved in more than a thousand enzymatic reactions in our bodies yet it is a commonly deficient nutrient in modern people.

Vegan Tofu Stir Fry – Recipe


  • Olive oil, for cooking
  • 2 lemongrass stalks, bashed with a rolling pin
  • 2 star anise
  • 100g tenderstem broccoli
  • 2 cloves garlic, finely chopped
  • 80g marinated or plain firm tofu, cubed
  • 2 spring onions, sliced on the diagonal into long shreds
  • Juice of a ¼ lime
  • 2 tsp honey
  • 2 tsp light soy sauce
  • 1 tbsp whole almonds


  1. Heat a little oil in a wok or large saucepan. Add the bashed lemongrass stalks and star anise and stir-fry for 2–3 minutes until the scent of the lemongrass is released. Add the garlic and broccoli and stir-fry for around 5 minutes, until the broccoli is a brighter green and is starting to soften.
  2. Add the spring onions (scallions) and tofu (bean curd) and continue to stir-fry for another 3 minutes. Add the honey, soy sauce, and lime juice and simmer until the sauce caramelizes a little. Add the almonds and serve.

From Dale Pinnock’s book How to Cook Healthily.

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