Honey-Ginger Tofu


  • Makes4 Servings
Honey-Ginger Tofu

Angus Fergusson

Chatelaine Triple Tested

Packed with protein and including a generous helping of superfood on the side, this sautéed tofu with red quinoa and kale salad makes healthy look and taste good.


  • 350-g pkg extra-firm tofu

  • 2 tbsp low-sodium soy sauce

  • 1 tbsp honey

  • 2 tsp grated ginger

  • 1 tsp canola oil


  • Pat tofu dry with paper towels. Cut into 2 squares crosswise, then cut each lengthwise, forming 4 pieces. Cut each piece diagonally, making 8 triangles. Stir soy with honey, ginger and oil in an 8 × 8-in. baking dish. Add tofu and turn each triangle to coat. Let stand 15 min.

  • Heat a non-stick frying pan over medium. Add tofu, reserving marinade. Cook until dark golden, 2 to 3 min per side. Serve with Quinoa & Kale Pilaf. Drizzle with reserved marinade.

Nutrition (per serving)

Calories 143, Protein 13g, Carbohydrates 8g, Fat 7g, Sodium 315mg.

Add a Side!

Quinoa and kale pilaf

1 tsp canola oil 1/2 onion, finely chopped 1 cup vegetable broth 1 cup red quinoa, rinsed and drained 1 bunch kale, chopped, about 8 cups

1. Heat a medium saucepan over medium. Add oil, then onion. Cook until soft, about 3 min. Add broth and 1/2 cup water. Bring to a boil. Stir in quinoa, then reduce heat to medium-low. Simmer, covered, until tender, about 20 min. Stir in kale until it wilts, 2 to 3 min. Remove pan from heat.

Prep Tip: Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.

Makes 4 Servings Nutrients per Serving 245 calories 11 g protein 45 g carbohydrates 5 g fat 6 g fibre 258 mg sodium