Tofu stir-fry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 225g smoked tofu, cubed
- 1 tbsp sesame oil
- 100g long-stemmed broccoli, cut into chunky pieces
- 2 pak choi, quartered
- 1 carrot, thinly sliced
- 1 tbsp cornflour
- 1 tbsp soy sauce
- 2 cloves garlic, crushed
- 1 tbsp sriracha
- 300g cooked egg noodles
- 2 spring onions, thinly sliced
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.
