Cardamom ‘n lime stir-fry

This recipe was adapted from the amazing book “Flavour” by Yotam Ottolenghi.


  • 50gm of flour
  • 50gm of corn starch
  • 3/4 Tbsp of ground up cardomom
  • 350gm of soft or siklen tofu
  • 3 cloves of galic, minced
  • 1 tsp of garlic, minced
  • 1/2 a fresh chilli, thinly sliced
  • 300gm of Asian greens
  • 1/2 Tbsp of siracha
  • 1 1/2 Tbsp of soy sauce
  • 1 lime (juiced)


Mix the flours, cardamom a teaspoon of salt and 1/2tsp of pepper together in a bowl.

Mix the soy sauce, lime juice, siracha and a splash of water in a small bowl.

Chop the Asian greens, keep the stalks and softer leafy parts separate.

Heat a pot of oil (or a deep fryer).

Slice the tofu into 1×1 cubes and put them in the bowl of dry ingredients, mix them around to coat them with the flour dressing.

In batches, fry the tofu cubes in the hot oil until they start to go golden. Remove each batch to a paper towel on a plate.

Heat some oil in a wok and add the garlic, ginger and chilli. Fry for about 2 minutes.

Add the stalks of the Asian greens to the wok and fry for about 3 minutes.

Add the softer greens and leaves and fry for 1 minute.

Add the sauce mixture and continue cooking until it starts to boil.

Return the tofu to the pan and mix everything together well until the tofu is warmed.

Serve on rice.

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