Spicy tofu stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 50ml low-sodium soy sauce
- ½ tbsp sesame oil
- 2 tsp honeyor agave
- ½-1 tsp chilli flakes
- 1 tsp cornflour
- 280g firm tofucut into cubes
- 1½ tbsp vegetable oil
- 2 carrotsthinly sliced on the diagonal
- 250g broccolicut into florets
- 2 garlic clovesfinely sliced
- 10g gingerfinely sliced
- 300g straight-to-wok rice noodles
- 10g corianderroughly chopped
Nutrition: Per serving
- kcal482
- fat11g
- saturates2g
- carbs73g
- sugars8g
- fibre7ghigh
- protein19g
- salt1.3g
Method
step 1
Mix the soy sauce, sesame oil, honey and chilli flakes in a small bowl, then pour a little out into another small bowl and mix well with the cornflour to combine. Stir this back into the bowl with the rest of the sauce. Set aside.
step 2
Pat the tofu dry and season well. Put a wok or large frying pan over a high heat. Once hot, pour in 1 tbsp of the vegetable oil and fry the tofu on all sides until golden, around 5-8 mins. Remove to a plate and set aside.
step 3
Heat the remaining ½ tbsp oil in the pan, then fry the carrots and broccoli, stirring constantly, for 4-5 mins, adding a splash of water towards the end. Stir through the garlic and ginger, and cook for a further few minutes until fragrant.
step 4
Add another splash of water to cook through the vegetables, then toss in the noodles, fried tofu, sauce and most of the coriander. Mix well.
step 5
Divide the noodles between four bowls and serve with the remaining chopped coriander sprinkled over.
