Ginger Lime Tofu Stir Fry with Cabbage Slaw

Stir fry recipes are among the most favorites in our household due to the diversity of options and ease to cook. Sometimes, we sauté a protein of choice (this one is perfect for novice tofu users!), then sequentially add more firmer vegetables (onions or carrots, for instance), then softer ones (think bell peppers), and last top with options like green onions.

Recipe Source: ABCs of Health


Ginger Lime Tofu Ingredients:

  • Tofu, cubed
  • Sesame oil
  • 2-3 Carrots, sliced
  • 1 Bell pepper
  • ½ cup agave syrup
  • ¼ cup soy sauce
  • ½ lime, squeezed
  • Powdered ginger

Cabbage Slaw Ingredients:

  • Cabbage
  • 2-3 Carrots, shredded
  • Green onion, sliced
  • Olive oil
  • Rice vinegar


  1. Sauté cubed tofu in a wok, lightly seasoned with sesame oil. Tip: for an extra crunch, try baking tofu wedges for about 5-10 min at 375F on each side before cubing.
  2. Once the tofu browns slightly, add sliced carrots. After a few minutes, top with bell peppers.
  3. Add about a 1/3 cup water and cover for a few minutes, stirring intermittently to soften the vegetables.
  4. Top with agave, soy, squeezed lime and powdered ginger.
  5. For the side slaw, slice cabbage and add shredded carrots, green onions, and a small amount of olive oil (light extra virgin for healthy omega 3s with little taste!), rice vinegar and a touch of agave to sweeten.