It is more important than ever to ensure we are supporting our bodies with plenty of nourishing nutrients. Created with my dear friend and registered Nutritionist Chrissy Freer, this wholesome recipe is healthy, satisfying and full of flavour. But the best thing about it? It will take you no longer than 30 minutes to whip up. 

To obtain access to our full and diverse recipe library, as well as an exclusive wellbeing section, mental health blogs, a fixed workout library, pre and post-natal classes, stretch & release classes and so much more, sign up to our online platform today.


I love you.

Alexz. xo


serves 2
prep: 15 min
cook: 15 min


60ml (¼ cup) salt-reduced soy sauce
2 teaspoons sesame oil
2 teaspoons sambal oelek
250g firm tofu, cut into 1cm thick slices
1 tablespoon balsamic vinegar
1 tsp honey
2 teaspoons macadamia oil
1 white onion, cut into thin wedges
1 garlic clove, crushed
1 bunch broccolini, cut into long florets
150g green beans, trimmed
Steamed brown rice, quinoa or noodles, to serve

1. Combine 2 tablespoons of the soy sauce with the sesame oil and 1 teaspoon sambl oelek in a shallow dish. Add the tofu and turn to coat. Set aside for 20 minutes. Combine remaining soy sauce, balsamic, sambal oelek and honey in a small bowl.

2. Heat 1 teaspoon macadamia oil in a large non-stick frying pan over medium-high heat. Add the tofu and cook for 2 minutes each side or until golden. 

3. Meanwhile, heat remaining oil in a large wok over high heat. Stir-fry onion for 2 minutes. Add garlic and stir-fry for 30 seconds or until fragrant. Add broccolini and beans and stir-fry for 2 minutes or until almost tender. Add the reserved sauces and stir-fry for 1 minute or until hot. 

4. Serve the tofu with the stir-fried vegetables and steamed brown rice, quinoa or noodles. 


Leave a comment