Buddha’s Stir Fry Vegetables with Marinated Tofu
Serves: 2
Ready in: Under 15 Mins
Buddha’s Stir Fry Vegetables with Marinated Tofu
Ingredients
- 1 tbsp groundnut oil
- 1 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
For the sauce
- 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
-
1
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.
-
2
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.
-
3
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.
-
PER SERVING: 24.1 FAT (Excluding extras)
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Buddha’s Stir Fry Vegetables with Marinated Tofu was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 tbsp groundnut oil
- 1 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
For the sauce
- 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
-
1
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.
-
2
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.
-
3
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.
PER SERVING: 24.1 FAT (Excluding extras)
Buddha’s Stir Fry Vegetables with Marinated Tofu was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
