Lemon & Ginger Tofu Stir Fry by SpamellaB

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  • 2 tablespoons sesame oil
  • 300g firm tofu, cut into chunks
  • 2 x portions rice noodles
  • 2 cloves garlic, crushed
  • 1 red or green chilli, diced
  • 3 spring onions, sliced
  • 3cm piece ginger, peeled and finely chopped
  • 100g mushrooms, sliced
  • 100g sugar snap peas or mangetout
  • 75g baby sweetcorn
  • 1 tablespoon honey or maple syrup
  • Juice of 1 lemon
  • 4 tablespoons tamari or soy sauce
  • 2 tablespoons Mr Fitzpatrick’s Lemon & Ginger cordial
  • Fresh coriander


  1. Preheat the oven to 180 degrees C. Toss the tofu chunks in 1 tablespoon of the sesame oil to coat, tip onto a lined baking tray and bake for 20 minutes.
  2. Meanwhile cook the noodles according to packet instructions.
  3. Heat the remaining oil in a large pan or wok and throw in the garlic, chilli, onions, ginger and mushrooms and cook for 5 minutes.
  4. Add in the sugar snap peas and baby sweetcorn and continue cooking for 3-4 minutes.
  5. Add the cooked (drained) noodles plus the lemon juice, honey or maple syrup, tamari or soy sauce and cordial and cook for a further couple of minutes to allow everything to heat through and combine.
  6. Top with coriander and serve between two plates or bowls with the baked tofu chunks on top!

Recipe creation and photography by spamellab.com

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Mr Fitzpatrick's Vintage Cordial
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Food, Savoury, Vegan