Vegan recipe
Share

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.

Ingredients

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

Method

  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.

Related Recipes

Go to all recipes

Latest blog

How to cook delicious spring greens

Posted · 1st March 2019

Here at Cauldron we adore experimenting with flavours from around the world, but sometimes......

Read post