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Ingredients

  • 450g firm tofu
  • 2 tbsp olive oil
  • 6 spring onions, trimmed and finely sliced
  • 300g mangetout
  • 300g baby corn, halved lengthways
  • 500g straight-to-wok noodles or 300g dried noodles, cooked following pack instructions
  • 1 tbsp sesame seeds

For the marinade

Method

  • STEP 1

    Pat the tofu dry then cut into 1cm-thick strips. Make the marinade by combining all the ingredients in a medium bowl. Put the tofu strips into the marinade, toss gently coat and chill for 30 mins or overnight.

  • STEP 2

    Heat 1 tbsp of the olive oil in a large frying pan over a medium heat and fry the tofu strips for 2-3 mins on each side until golden. You may need to do this in batches. Remove the tofu to a plate and set aside. Pour the remaining marinade mix into the pan and simmer for 3-4 mins until it starts to thicken and turn sticky. Turn the heat off and set aside.

  • STEP 3

    Heat the remaining oil in a large frying pan or wok over a medium heat. Reserve a handful of the spring onions for serving, then scatter the remaining onions into the pan and cook for 1 min. Add the mangetout and corn, and fry for 4-5 mins until just tender. Finally, add the cooked noodles. Stir well, remove from the heat and set aside.

  • STEP 4

    Put the sticky marinade back on the heat, add the tofu strips and stir to coat. Heat through for 1-2 mins. Serve on top of the veg-fried noodles, sprinkled with chopped spring onions and the sesame seeds.

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