Buddha’s Stir Fry Vegetables with Marinated Tofu
Serves: 2
Ready in: Under 15 Mins
Ingredients:
1 tbsp groundnut oil1 tbsp freshly grated root ginger
1 medium carrot, julienne
1 small handful of babycorn, sliced
1 x 225g tin of bamboo shoots, drained, julienne
4 fresh shiitake mushrooms, sliced
[hd]For the sauce[/hd]
100ml cold vegetable stock
1 tbsp light soy sauce
1 tbsp vegetarian mushroom sauce or vegetarian oyster sauce
1 tsp toasted sesame oil
1 tbsp cornflour
160g of Cauldron Marinated Tofu pieces
1 small handful of beansprouts
2 spring onions, 2cm sliced on the diagonal
method:
- In a small measuring jug add, all the ingredients of the sauce together (from cold vegetable stock to the cornflour) and stir well. Keep to one side.
- Heat a wok over high heat and as the wok starts to smoke, add the groundnut oil. Add the grated ginger and stir for a few seconds then add the julienne carrots, babycorn and bamboo shoots and stir-fry for two minutes. Now add the shiitake mushrooms and stir-fry for a few seconds. Pour the jug of sauce into the wok and bring to the boil.
- When the sauce has thickened, add the marinated tofu pieces, beansprouts and spring onions and cook for one minute. Transfer to a serving plate and serve with a variety of side dishes or for an everyday option enjoy with boiled jasmine rice.
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