• 2 tbs oil
  • 200 grams firm tofu, cut into medium cubes (optional)
  • 1 medium onion, peeled, thinly sliced
  • 1 clove garlic, peeled
  • 1 tbs fresh ginger, grated
  • 1 red chilli, de-seeded and sliced finely (optional)
  • 1 bok choy, washed well and drained
  • 1 red capsicum, stalks and seed removed
  • 1 yellow capsicum, stalks and seeds removed
  • 1 tbs Marmite™
  • ½ cup bean sprouts
  • thai basil, vietnamese mint or coriander (to garnish)


  1. Heat oil in a wok or frying pan over medium-high heat. Fry tofu until golden brown, about 5 minutes and set aside.
  2. Use the same pan for frying the vegetables. Add onion, garlic, ginger, chilli, bok choy, red and yellow capsicums, Marmite™ and stir fry over high heat for a minute or two. Add 2-3 tbs water to avoid the vegetables drying out or sticking to pan.
  3. Add the bean sprouts and tofu back to the pan and continue tossing all the ingredients over medium-high heat until the tofu has absorbed all the juices.
  4. Serve with rice and garnish with fresh herbs.

Nutritional information

  • Per Serving
  • Protein (g)
  • Carbohydrate (g)
  • Sugars (g)
  • Sodium (mg)
  • Potassium (mg)
  • Iron (mg)
  • Calcium (mg)

Our Tips

  • Tofu can be substituted with noodles or other vegetables. Cut into bite size pieces to cook evenly.
  • Use broccoli or beans if bok choy is unavailable.