Tofu stir-fry
Check out our easy veggie stir-fry with crispy tofu and crunchy broccoli. This simple recipe is packed with plenty of flavour, plus it's high in protein too
- 225g smoked tofucubed
- 1 tbsp sesame oil
- 100g long-stemmed broccolicut into chunky pieces
- 2 pak choiquartered
- 1 carrotthinly sliced
- 1 tbsp cornflour
- 1 tbsp soy sauce
- 2 cloves garliccrushed
- 1 tbsp sriracha
- 300g cooked egg noodles
- 2 spring onionsthinly sliced
Nutrition: per serving
- kcal275low
- fat7.5g
- saturates1.2g
- carbs35.1g
- sugars4.4g
- fibre5.5g
- protein14.2ghigh
- salt1.6g
Method
step 1
Heat a non-stick frying pan or wok over a high heat. Toss the tofu with 2 tsp of sesame oil and some seasoning, and fry for 3-4 minutes, turning regularly, or until golden all over, then tip out onto kitchen paper.
step 2
Pour the remaining sesame oil into the pan and add the broccoli, pak choi and carrots, and stir-fry for 5 minutes until charred at the edges.
step 3
In a bowl, mix together the cornflour, soy sauce and 100ml water to make a sauce, then stir in the garlic and sriracha. Reduce the heat of the pan to medium, and stir in the sauce.
step 4
Tip in the noodles and toss everything until warmed through and the sauce has thickened. Divide between plates and top with the crispy tofu and a sprinkling of spring onions.
