Vegan recipe

Sweet Ginger Tofu Stir-Fry

Prep 10 mins
Cook 15 mins
Serves 2

This simple to prepare, colourful dish is packed with Cauldron Sweet Ginger flavour. Delicious for any occasion.


1 Pack Cauldron Sweet Ginger Organic Tofu, drained (reserve the marinade). Cut into strips.
2 tbsp of sesame oil
50g kalettes, trimmed and blanched in boiling water for 2 ½ minutes
50g sugar snap peas
1 small red pepper, deseeded & sliced
50g tender stem broccoli, trimmed
½ red onion, sliced
80g Shiitake mushrooms, sliced
75g rice noodle, cooked to the back of pack instruction
1 spring onion, peeled and thinly sliced lengthways
1 small bunch of coriander, finely chopped
½ tbsp sesame seeds, toasted


  1. Bring a pan of water to the boil and blanch the kalettes for 2 ½ minutes, drain then set aside.
  2. Preheat 1 tbsp of oil in a large frying pan and cook the tofu for 4 minutes, turning occasionally, then set aside.
  3. Preheat the remaining oil over a medium heat and cook the sugar snap peas and red pepper for 3 minutes, add the broccoli, red onion, mushrooms and kalettes and continue to cook for a further 5 minutes.
  4. Cook the noodles to the pack instructions and drain, add these to the pan along with the tofu and marinade and continue to cook for 5 minutes, stirring frequently. Remove from the heat and stir through the chopped coriander.
  5. Heat a small frying pan over a medium heat and toast the sesame seeds.
  6. Serve with the slices of spring onion and toasted sesame seeds.