zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Ginger tofu stir fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Ginger tofu stir fry

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes

    Serves: 2

    Ingredients

    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
     

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary