Cauldron

Sweet Chilli and Garlic Stir-fry with Baby Corn 'Ribs'

This is a super tasty, super easy mid-week stir-fry with a delish sweet chilli and garlic sauce. Cauldron Extra Firm Tofu simply chopped and stir fried with Blue Dragon Sweet Chilli & Garlic Sauce and ready cooked, straight to wok noodles make this a one wok wonder!

Serves 3
20 mins
Easy
Vegan
573 cals (per serving)
Cauldron Extra Firm Tofu cubed with noodles, radishes, pepper slices, edamame and baby corn with Sweet Chilli & Garlic Sauce in a light pink bowl on a bright pink background. Pink chopsticks rest on the left hand side of the bowl.
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the Stir-fry:

  • 1x 220g pack Cauldron Extra Firm Tofu, chopped into cubes

  • 1 x 120g Blue Dragon Sweet Chilli and Garlic Stir-fry Sauce 

  • 300g Blue Dragon Wok Ready Medium Noodles

  • 4 radishes, thinly sliced

  • 50ml red wine vinegar

  • 10 sprays low calorie cooking spray

  • ¼  red onion, thinly sliced

  • ½ orange pepper, sliced

  • 100g choi sum, sliced

  • 75g frozen edamame beans

To serve:

  • Nigella seeds

  • Coriander leaves

For the baby corn 'ribs':

  • 6 baby sweetcorn

  • Coriander leaves

Our tip

If you can’t find choi sum, simply swap out for pak choi.

Method:

  1. Place the sliced radish into a small bowl. Cover with boiling water and leave for 5 minutes. Drain and cover with the red wine vinegar. Leave to pickle whilst you cook the stir-fry.

  2. Heat a non-stick frying pan or wok over a medium high heat. Add the cooking spray to the pan.

  3. Add the Cauldron Extra Firm Tofu cubes and stir-fry for 3 minutes turning regularly until brown and crispy on all sides. 

  4. Add the prepared vegetables and edamame beans, stir-fry for 2 minutes.

  5. Reserve one tablespoon of Blue Dragon Sweet Chilli and Garlic stir-fry sauce (this will be used for the baby corn ‘ribs’).  Add the remaining Blue Dragon Sweet Chilli and Garlic stir-fry sauce and Blue Dragon Wok Ready Medium Noodles and stir-fry for 2 minutes. 

  6. Divide between 2 warmed serving dishes. Drain the pickled radish slices and discard the liquid. Garnish with pickled radish slices, nigella seeds and coriander leaves.

For the baby corn ‘ribs’

7. Slice the baby sweetcorn in half, lengthways. Brush the corn on all sides with the reserved one tablespoon of Blue Dragon Sweet Chilli and Garlic stir-fry sauce. Heat a non-stick frying pan over a medium high heat. Add the baby corn and stir-fry for 2-3 minutes until starting to caramelise. Arrange on a serving platter and garnish with coriander leaves. 

To serve

8. Serve the Cauldron Tofu and Blue Dragon Sweet Chilli and Garlic Stir-fry with a side of baby corn ‘ribs’ and enjoy! 

Our tip

If you can’t find choi sum, simply swap out for pak choi.

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Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!