Buddha’s Stir Fry Vegetables with Marinated Tofu

Ching-He Huang's avatar
 0 Reviews

Recipe by Ching-He Huang
Serves 2-4
Ready in Under 15 Mins

Ingredients

  • 1 tbsp groundnut oil
  • 1 tbsp freshly grated root ginger
  • 1 medium carrot, julienne
  • 1 small handful of babycorn, sliced
  • 1 x 225g tin of bamboo shoots, drained, julienne
  • 4 fresh shiitake mushrooms, sliced

    • For the sauce

  • 100ml cold vegetable stock
  • 1 tbsp light soy sauce
  • 1 tbsp vegetarian mushroom sauce or vegetarian oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp cornflour
  • 160g of Cauldron Marinated Tofu pieces
  • 1 small handful of beansprouts
  • 2 spring onions, 2cm sliced on the diagonal

Nutritional Information:
Per serving
Calories: 358
Fat: 24.1g

How To Cook

  1. In a small measuring jug add, all the ingredients of the sauce together (from cold vegetable stock to the cornflour) and stir well. Keep to one side.
  2. Heat a wok over high heat and as the wok starts to smoke, add the groundnut oil. Add the grated ginger and stir for a few seconds then add the julienne carrots, babycorn and bamboo shoots and stir-fry for two minutes. Now add the shiitake mushrooms and stir-fry for a few seconds. Pour the jug of sauce into the wok and bring to the boil.
  3. When the sauce has thickened, add the marinated tofu pieces, beansprouts and spring onions and cook for one minute. Transfer to a serving plate and serve with a variety of side dishes or for an everyday option enjoy with boiled jasmine rice.
    4. www.cauldronfoods.co.uk
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Buddha’s Stir Fry Vegetables with Marinated Tofu
  • Recipe by Ching-He Huang
  • Serves 2-4
  • Ready in Under 15 Mins
    Ingredients
  • 1 tbsp groundnut oil
  • 1 tbsp freshly grated root ginger
  • 1 medium carrot, julienne
  • 1 small handful of babycorn, sliced
  • 1 x 225g tin of bamboo shoots, drained, julienne
  • 4 fresh shiitake mushrooms, sliced
  • [hd]For the sauce[/hd]
  • 100ml cold vegetable stock
  • 1 tbsp light soy sauce
  • 1 tbsp vegetarian mushroom sauce or vegetarian oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp cornflour
  • 160g of Cauldron Marinated Tofu pieces
  • 1 small handful of beansprouts
  • 2 spring onions, 2cm sliced on the diagonal
    How to Cook
  1. In a small measuring jug add, all the ingredients of the sauce together (from cold vegetable stock to the cornflour) and stir well. Keep to one side.
  2. Heat a wok over high heat and as the wok starts to smoke, add the groundnut oil. Add the grated ginger and stir for a few seconds then add the julienne carrots, babycorn and bamboo shoots and stir-fry for two minutes. Now add the shiitake mushrooms and stir-fry for a few seconds. Pour the jug of sauce into the wok and bring to the boil.
  3. When the sauce has thickened, add the marinated tofu pieces, beansprouts and spring onions and cook for one minute. Transfer to a serving plate and serve with a variety of side dishes or for an everyday option enjoy with boiled jasmine rice.
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