Fridge forage is a term we use for when we’re making the most out of the ingredients we already have in the house. It’s better for the environment and your pocket. This fridge forage stir fry is versatile to help you make use of what you have, and the sauce totally pops in a way that means you’ll be making it again and again.

Ingredients (serves 4)

  • 1 tablespoon of oil (coconut, sesame, vegetable)
  • 1 onion, chopped
  • A mix of fridge forage vegetables (these could include - a handful of sliced mushrooms, 1 medium red pepper, sliced, 1 medium green pepper, sliced, small handful of green beans, chopped into 1 centimetre pieces)
  • 400 gram tin tomatoes (or 4 chopped fresh tomatoes)
  • 400 gram tin unsweetened pineapple chunks, drained, juice reserved
  • 200 grams of firm tofu, pressed under the weight of a few plates for 30 minutes and then cubed (beans or leftover meat could make a good alternative)


  • 2 tablespoons rice vinegar (or another vinegar)
  • 2 tablespoons date syrup (or another sweetener such as honey)
  • 2 tablespoons soy sauce

Serve with rice or noodles. Cooked to packet instructions.


  1. Make the sauce: in a small bowl, stir all sauce ingredients together.
  2. In a wok or large frying pan, heat the oil over a high heat. Add the onion and cook, stirring often about 3 minutes.
  3. Add the fridge foraged vegetables and tofu, increase heat to medium-high and stir-fry 3 minutes. Add the tomatoes (with liquid) and pineapple chunks and stir-fry for 5 minutes.
  4. Cook, stirring, until mixture has thickened slightly, about 2 minutes.
  5. Taste and adjust the sweet/sour balance to your liking with additional date syrup, vinegar and/or soy sauce.

Hungry for more?

Did the idea of a fridge forage chime with you?

Try our fridge forage omelette.