Buddha’s Stir Fry Vegetable with Marinated Tofu Vegan recipe

Buddha’s Stir Fry Vegetable with Marinated Tofu

Cook 20 mins
Serves 2

This easy to make stir fry dish uses Chinese-style tofu dressed in a delicious vegetable sauce. A perfect meal to serve as part of your Chinese New Year celebrations.

Marinated Tofu Pieces Find out more


For the tofu:
1 pack Cauldron Marinated Tofu Pieces
1 tbsp groundnut oil
1 tbsp freshly grated ginger
1 medium carrot, julienne
1 small handful of babycorn, sliced
1 × 225g tin of bamboo shoots, drained julienne
4 fresh shiitake mushrooms, sliced

For the sauce:

100ml cold vegetable stock
1 tbsp light soy sauce
1tbsp vegetarian mushroom sauce or vegetarian oyster sauce
1 tsp toasted sesame oil
1 tbsp cornflour
1 small hand of beansprouts
2 spring onions, 2cm sliced on the diagonal


  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 carrots, babycorn and bamboo shoots and stir-fry for 2 minutes. 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, bean sprouts and spring onions and cook for 1 minute. Transfer to a serving plate and serve with an accompaniment of dishes or serve on its own with boiled Jasmine rice.