Serves 6
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Whether you’re finding a solution for your leftover veggies, or in for a symbolic and health-giving dish, this tasty recipe fits right in! Its versatility allows for you to serve it as a side with rice, or with noodles as a meat-free main.


  • ⅓ cup (80 ml) soy sauce
  • 2 tbsps coarsely chopped fresh coriander
  • 1 tsp honey
  • 190 g fried tofu, cut into 1 cm slices
  • 6 dried shiitake mushrooms
  • 1 tbsp peanut oil
  • 3 clove garlic, crushed
  • 2 cm piece fresh ginger (10 g), grated
  • 10 cm stick fresh lemon grass (20 g), chopped finely
  • 2 carrots (240 g), cut into 6 cm strips
  • 200 g snake beans, cut into 6 cm lengths
  • 500 g cauliflower, cut into florets
  • 230 g can bamboo shoots, rinsed, drained
  • 600 g wombok, chopped coarsely
  • ¾ cup (180 ml) vegetable stock
  • 1 tbsp cornflour
  • 2 tsp hoisin sauce
  • 1 tsp lime juice
  • ½ tsp sambal oelek
Combine soy sauce, coriander and honey in small bowl with tofu.

Place mushrooms in small heatproof bowl; cover with boiling water. Stand 20 mins; drain. Discard stems; slice caps thinly.

Heat oil in wok; stir-fry garlic, ginger and lemon grass until fragrant. Add carrots, beans and cauliflower; stir-fry until vegetables are just tender.

Add tofu mixture to wok with bamboo shoots, mushrooms and wombok; stir-fry until heated through. Stir in blended stock, cornflour, sauce, juice and sambal; stir over heat until mixture boils and thickens slightly.

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