Tofu and Vegetable Stir Fry with
Hobros Umami Porcini Himalayan Salt

Serves 4


  • 200g tofu, cut into 1cm cubes
  • 1 cauliflower, in florets
  • 1 aubergine, sliced
  • 1 white onion, diced
  • 3 cloves garlic, diced
  • 20g ginger, peeled and diced
  • 150g beansprouts
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 200g chestnut mushrooms, sliced
  • 2 tsp Hobros Umami Porcini Himalayan Salt
  • Pinch black pepper
  • 1 tbsp red chilli flakes
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp corn flour
  • 75ml water


Combine the chilli flakes, soy sauce, sesame oil, corn flour and water in a bowl and whisk together to make a solution, then set aside.

Blanch the cauliflower florets in salted boiling water for 2 minutes – chill down in cold running water, then drain and set aside.

In a wok or large frying pan, fry the tofu in a little oil until nicely coloured on all sides. Remove and set aside.

Using the same pan on maximum heat, add more oil and fry the onion and aubergine together for two minutes, then add all the other vegetables. Stir fry together keeping the vegetables constantly moving in the wok, for at least three minutes.

Add the Hobros Umami Porcini Himalayan Salt, black pepper and the tofu and then the corn flour solution made previously. Let the sauce bubble for thirty seconds, mix well and serve.

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