Sticky Chilli Ginger Tofu Vegan recipe

Sticky Chilli Ginger Tofu

Prep 10 mins
Cook 15 mins
Serves 2

Sweet, sticky and full of flavour, this dish uses our tasty sweet ginger tofu. Using the marinade from the pack adds a rich depth of flavour to this deliciously quick meal.


For the tofu:
1 pack of Cauldron Sweet Ginger Tofu, drained (reserve the marinade) cut into 2cm squares
2tbsp corn flour
1tbsp sunflower oil
150g udon noodles
1 tbsp sesame oil
½ spring onion, chopped
¼ red chilli, sliced (optional)
1tbsp toasted sesame seeds (optional)

For the sauce:
3 tbsp tomato ketchup
Reserved marinade from Cauldron Sweet Ginger Organic Tofu
1 inch of ginger, grated
2 cloves of garlic, crushed
1 tbsp sesame oil
1 tbsp dark soy sauce
1 tbsp Chinese rice wine
½ tsp red chilli flakes
½ tsp Chinese five spice


  1. Dust the tofu with the corn flour. Pour the oil into a frying pan and place on a medium-high heat. Add the tofu to the pan and cook for 5 minutes, until crispy and golden. Remove from the pan and set aside.
  2. To prepare the sauce, place all ingredients in a saucepan and place on a low heat. Stir well while cooking for 5 minutes, then add the tofu and stir to coat.
  3. Meanwhile, cook the noodles according to pack instructions. Drain and toss with sesame oil.
  4. Add half of the sauce to the noodles and stir well. Top with the pan fried tofu and the rest of the sauce.
  5. To serve, plate the noodles and top with the tofu in the sauce. Garnish with spring onions, red chilli and sesame seeds.