Tofu Stir Fry with Herb Butter and Wilted Greens


This was a last minute chuck together supper that turned out much better than expected – the ever faithful grated tofu soaking up the flavour and richness from a herby garlic butter (you may remember the post on Herb and Wild Flower Butter from a couple of weeks ago?) and a few greens and other bits that needed using up from the fridge. Uncomplicated and fast it made a satisfying bowl – great when you don’t have much left in the tank after a long hot day but still want a supper that err’s on the side of light and healthy. Barely a recipe – more of a demonstration of the versatility of grated tofu!


1 pack firm tofu, coarsely grated
2 large knobs of leftover Herb and Wild Flower Butter (or a good knob of butter, a small clove of garlic, a little lemon zest, seasoning and A handful of chopped green herbs)
Any greens you fancy (I used spring greens and some green beans from the garden)
Half a red pepper
A handful of chopped tomatoes
1 red chilli, finely sliced
Lemon juice
A few toasted seeds
Salt and pepper


– Slice which ever vegetables you are using and wilt them in a pan in the first knob of butter (or mix of butter, herbs and garlic, as above)
– Grate the tofu and chuck into the pan with the second knob of herb butter and stir fry everything till nicely coated
– Throw in the red chilli and warm through, spritz over the lemon juice, season it all and divide between the plates
– Scatter over some toasted seeds if you like and eat

Louisa Chapman-Andrews
Cook Folk

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