Easy Tofu, Oyster Sauce & Spring Onion Stir-fry

Name: Easy Tofu, Oyster Sauce & Spring Onion Stir-fry
Cook time: 5 min
Total time: 5 min
Yield: 2 servings
Ingredients: 1 x 160g pack Cauldron Hoisin Tofu; A drizzle of sesame oil; ½ red pepper, diced; ½ green pepper, diced; 3 spring onions, sliced into inch long pieces; 1 thumb ginger, sliced into matchsticks; 2 cloves garlic, sliced; 100g shitake mushrooms, sliced; 20g vegetarian oyster sauce; 1 unwaxed lime, juice only; 250g Basmati rice, cooked; 1 tbsp. cashew nuts, chopped

Cause a stir (fry) at the dinner table with this super speedy, unbelievably Easy Tofu, Oyster Sauce & Spring Onion Stir-fry. Made with our ready prepped Hoisin Tofu, shitake mushrooms and spring onions, this dish goes from fridge to fork in 10 mins - that’s quicker than picking from the local takeaway menu.

Serves 2

10 mins

Easy

Vegetarian

404 cals (per serving)

Oyster sauce stir fry served in a purple bowl with white rice, chopped vegetables and a fork with a side of nuts to garnish.

Cauldron Hoisin Tofu in purple packaging with a see-through section to showcase the tofu pieces

Made with our Hoisin Tofu Pieces

High in protein

Vegan

High in calcium

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Ingredients:

For the Hoisin Tofu

1 x 160g pack Cauldron Hoisin Tofu
A drizzle of sesame oil
½ red pepper, diced
½ green pepper, diced
3 spring onions, sliced into inch long pieces
1 thumb ginger, sliced into matchsticks
2 cloves garlic, sliced
100g shitake mushrooms, sliced
20g vegetarian oyster sauce
1 unwaxed lime, juice only

For wok fried rice

250g Basmati rice, cooked

To serve (optional)

1 tbsp. cashew nuts, chopped

Our tip

Swap the oyster sauce in this recipe for hoisin sauce for a change.

Method:

Heat a drizzle of oil in a wok or large non-stick frying pan.
Add the Cauldron Hoisin Tofu, peppers, spring onion, ginger and garlic. Stir-fry for 3 minutes.
Add the mushrooms and stir-fry for 1 minute.
Mix the oyster sauce and lime juice in a small bowl. Add one tablespoon of water and mix to combine.
Add the prepared sauce to the pan and cook for one minute.
Divide between 2 warmed serving bowls and serve with basmati rice. Garnish with chopped cashew nuts (optional).

Our tip

Swap the oyster sauce in this recipe for hoisin sauce for a change.

Hungry for ideas?

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