Vegan recipe

Vegan Tofu, Ginger & Spring Onion Stir Fry

Prep 10 mins
Cook 15 mins
Serves 4

This is a tasty dish that doesn’t break the bank – definitely one that the whole family will love! It’s a classic combination using our already marinated tofu pieces!

Marinated Tofu Pieces Find out more


1 pack Cauldron Marinated Tofu
3 tbsp sesame oil
1 “ ginger, cut into matchsticks
1 tsp fresh ginger, grated
3 cloves garlic, minced
1 red chilli, deseeded and diced 
100g spring greens, washed
4 spring onions – separated into white scallions and greens
4 baby corn, halved
6 broccoli tenderstem
8-10 mange out, trimmed
1 medium red pepper, sliced 
2 tbsp soy sauce 
1 tbsp cornstarch
1/4 cup water
1 tsp rice vinegar
1 tsp brown sugar
Cooked Brown rice for serving


  1. For the sauce – in a small mixing bowl, combine the corn-starch with ¼ cup of the water and stir until dissolved.  Add the remaining sauce ingredients. Stir to combine and set aside. 
  2. Heat 1 tbsp oil in a skillet at medium-high heat. Cook the Cauldron Marinated Tofu Pieces for 3 – 4 minutes or until crispy around the edges. Set aside.
  3. Heat the remaining oil, add ginger, garlic and white scallions. Cook for 1 minute.
  4. Add Broccoli, Baby corn, Spring greens, Red pepper and stir. Cover cook over medium heat until the broccoli are bright green and tender crisp, about  3-4 minutes.
  5. Stir in the sauce mix, tofu, ginger matchsticks and cook until the sauce thickens. Cook for another 2 minutes. 
  6. Squeeze some lime juice as desired. Add more soy sauce if required.
  7. Garnish with sesame seeds and spring onion. Serve hot tofu ginger spring onion stir fry over brown rice.

Chef's tip

“Prep all the ingredients, before turning on the cast iron skillet!  This recipe comes together really quickly” – Bintu, Recipes From A Pantry