Buddhas 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 shitake mushrooms, sliced

For the sauce:
100ml cold vegetable stock
1 tbsp light soy sauce
1 tbsp vegetarian mushroom sauce or oyster sauce (without oyster extract)
1 tbsp 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

Buddhas stir fry vegetables with marinated Tofu

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Serves 2
2/5 difficulty
5 minutes 5 min

Traditionally a dish such as this would have dried lily flowers and straw mushrooms. This is a quick vegetable dish that is great served as a side for an occasion such as Chinese New Year or as a main for a quick and light delicious supper at work.

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 carrots, babycorn and bamboo shoots and stir-fry for 2 minutes. Now add the shitake mushrooms and stir-fry for a few seconds. Add in the sauce and bring to the boil. When the sauce has thickened, add the marinated tofu pieces, beansprouts and spring onions and cook for 1 minute. Transfer to a serving plate and serve with an accompaniment of dishes or serve on its own with boiled Jasmine rice.