- Total time 25 minutes
- Difficulty Easy
- 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
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.
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.
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.
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.
Try two more twists on a tofu stir-fry:
This low-calorie vegan stir-fry is inspired by the unique cuisine of Xi’an in central China. Expect bold and punchy flavours, especially from the cumin and chilli.
[image id=”124364″ size=”landscape_thumbnail” align=”none” title=”Cumin tofu stir-fry” alt=”A white plate with a tofu stir-fry on it” classes=””]
Put a new spin on tofu with this speedy vegan noodle recipe. Tofu pieces are coated in a fragrant five-spice mix, then stir-fried until crisp. Served with veggies and noodles, this easy meal can be on the table in half an hour
[image id=”105871″ size=”landscape_thumbnail” align=”none” title=”Vegan Tofu Noodles Recipe” alt=”Vegan Tofu Noodles Recipe” classes=””]
- kcals 275
- fat 7.5g
- saturates 1.2g
- carbs 35.1g
- sugars 4.4g
- fibre 5.5g
- protein 14.2g
- salt 1.6g