Emma’s Ginger Stir-Fry with Tofu

Emma Ellice-Flint’s Ginger Stir-fry with Tofu 

Ginger is the star ingredient of this warm salad – a super speedy supper option that has brilliant anti-inflammatory properties for the gut, as well as aiding digestion. This helps us to feel better all round – both in the body and mind!  

Emma’s Ginger Stir-Fry with Tofu Main

Serves 2



  • Juice from 1 lime


  1. Put the oil, seeds and corn into a large frying pan or wok on medium heat. Cook for a couple of minutes to toast the seeds, stirring occasionally so the seeds don’t burn.
  2. Chop the spring onions, add to the pan, and stir to combine.  
  3. Thinly slice the cabbage and add to the pan along with the rest of the ingredients, including the tofu, except for the lime and coriander.
  4. Cook until the green leaves have only just begun to wilt, then remove everything from the pan.  
  5. Season with lime juice and some salt or soy sauce, then scatter over coriander leaves.

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©Emma Ellice-Flint ©Emma’s Nutrition

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