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Ginger tofu stir fry
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2 nests medium egg noodles
200g pack Waitrose Baby Vegetable Stir Fry
2 tbsp wok oil
160g pack Cauldron Marinated Tofu Pieces
25g fresh ginger, peeled and shredded
3 tbsp Lee Kum Kee Premium Oyster Sauce
3 tbsp Cooks’ Ingredients Shaoxing Rice Wine
1 tsp clear honey
1 Cook the noodles according to the pack instructions and drain. Meanwhile, shred the salad onions from the stir fry pack and set aside. Warm the oil in a large frying pan or wok over a very high heat.
2 Add the stir fry vegetables (other than the salad onions), tofu pieces and the ginger. Stir fry for 2 minutes. Add the remaining ingredients including the noodles and salad onions, continue cooking for a further 1-2 minutes until piping hot.
Typical values per serving:
This recipe was first published in February 2018.
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