Super-Quick, Super-Tasty Week Night Stir Fry

Clea Grady

Prep Time: 10M
Cooking Time: 15M
Serves: 2

There's more where this came from!


  1. Olive oil
  2. 1 x large onion
  3. 3 cloves of garlic
  4. Tamari/soy sauce
  5. A teaspoon of chopped ginger
  6. A good sprinkle of cayenne pepper or chili powder
  7. 1/2 packet of frozen edamame beans
  8. 1 x pack of stir fry vegetable mix (I use Ocado’s which has pak choy, corn, broccoli and snow peas/mange tout)
  9. 1/2 packet of kale
  10. 1 x pack of marinated tofu (I use Cauldron)

When you’re exhausted at the end of the day, this is a winner! Flavour-packed, filling and healthy.


Serves 2


  • Pour some boiling water from the kettle into a pan, put on a low heat and chuck in your edamame beans (these need approx. 5 minutes to cook and should only be on a simmer, never a boil)
  • In a fry pan, add some olive oil and put on a medium heat
  • Chop up your onion and throw in the pan
  • Chop/mince your garlic and ginger and add to the pan after a minute or two
  • Add a good shake or two of cayenne pepper/chili powder and stir well
  • Add a generous splash or two of soy sauce and mix
  • Wash your stir fry mix and add to the pan, stir well
  • Wash your kale, roughly chop and add to the pan. Mix in well so that the kale is combined in with the veggies
  • Your edamame beans should be ready now, so drain into a colander and set aside (briefly)
  • If the kale is starting to wilt and darken in colour, open the tofu and chuck into the pan. Mix well
  • Add the edamame beans and stir in well
  • Serve and eat without hesitation!



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