zoom Stir-fried tofu with date & ginger sauce

    Save to your scrapbook

    Stir-fried tofu with date & ginger sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Stir-fried tofu with date & ginger sauce

    • Vegetarian
    • Vegan
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    150g Cauldron Original Tofu
    1 tsp Chinese five spice powder
    50g dried pitted dates
    15g fresh root ginger, roughly chopped
    ½ tsp vegan vegetable bouillon powder
    2 tsp rice wine vinegar
    1 tsp wok oil
    ½ bunch salad onions, roughly sliced
    320g pack mushroom stir-fry
    2 cloves garlic, crushed 


    1. Thoroughly drain the tofu and press firmly between plenty of kitchen paper until you can’t squeeze out any more water. Tear the tofu into small pieces and toss in a bowl with the five spice. Blend the dates, ginger, bouillon powder, vinegar and 100ml water in a small food processor or blender until smooth.

    2. Heat half the oil in a frying pan or wok and fry the tofu for 5 minutes until browned, stirring frequently. Tip out of the pan. Add the remaining oil, salad onions and mushroom stir-fry to the pan and fry for 3-4 minutes until slightly softened.

    3. Return the tofu to the pan with the garlic and fry for 1 minute. Pour in the bouillon mixture and cook for a further 1 minute, stirring to thoroughly combine. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars