Ingredients
- smoked tofu 225g, cubed
- sesame oil 1 tbsp
- long-stemmed broccoli 100g, cut into chunky pieces
- pak choi 2, quartered
- carrot 1, thinly sliced
- cornflour 1 tbsp
- soy sauce 1 tbsp
- garlic 2 cloves, crushed
- sriracha 1 tbsp
- cooked egg noodles 300g
- spring onions 2, thinly sliced
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 275
- Fat 7.5g
- Saturates 1.2g
- Carbs 35.1g
- Sugars 4.4g
- Fibre 5.5g
- Protein 14.2g
- Salt 1.6g