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Stir-fried tofu with date & ginger sauce
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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 powder. 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 sauce and cook for a further 1 minute, stirring to thoroughly combine. Serve immediately.
Cook’s tip Store the rest of the tofu in the fridge. Cover with water in a bowl for up to 2 days, ready for another stir-fry or for adding to wintery vegetable stews or warm salads. Check waitrose.com/recipes for further ideas.
Typical values per serving:
1 of your 5 a day. Low in saturated fat.