You’ll be glad to know that two of your favourite superfoods are joining forces to make this tofu and chia stir fry that tastes just as good as it sounds
4 Servings
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  • 2 tbsps peanut oil
  • 300 g firm tofu, cubed
  • 3 green onions, finely sliced, plus extra to serve
  • 1 tbsp ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red capsicum, seeded, thinly sliced
  • 1 yellow capsicum, seeded, thinly sliced
  • 150 g sugar snaps, trimmed
  • 150 g oyster mushrooms
  • 1⁄3 cup oyster sauce
  • 2 tbsps water
  • 1 tbsp chia seeds
  • Bean sprouts, to serve

In a wok, heat half oil on high. Stir-fry tofu, onion, ginger and garlic 3 mins. Transfer to a plate, cover and keep warm.


Add remaining oil to wok. Stir-fry capsicum 2 mins. Add sugar snaps and mushrooms, cooking a further 1 min.


Return tofu to wok with sauce, water and seeds. Stir-fry 2 mins to heat through. Serve topped with bean sprouts and extra onion

Photo: Bauer/Brett Stevens

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