Tofu stir-fry

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy

An easy, flavour packed recipe that’ll have you passing on a Friday night Chinese takeaway.

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Ingredients

  • 200g fine egg noodles
  • 2½ tbsp vegetable oil
  • Thumb-size piece fresh ginger, coarsely grated
  • 2 garlic cloves, finely chopped
  • 1 large red onion, sliced
  • Large head broccoli, cut into small florets
  • 250g shiitake mushrooms, halved
  • 160g marinated tofu pieces (we used Cauldron)
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce (you may wish to avoid using  if vegetarian)

To serve

  • Chilli flakes
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Method

  1. Put the noodles into a large pan of boiling water and cook for 3-4 minutes, then drain and refresh with running cold water.
  2. Heat 2 tbsp oil in a large wok or frying pan over a high heat, then fry the ginger, garlic and onion, stirring often, until the onion has softened. Add the broccoli florets and shiitake mushrooms and continue to stir-fry until all the vegetables are tender.
  3. Meanwhile, heat the rest of the oil in a medium frying pan and cook the tofu for 5 minutes or until crisp. Add the noodles, soy sauce, fish sauce and tofu to the wok, then cook, stirring, until the noodles have warmed through. Serve with a scattering of chilli flakes.
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Nutrition

  • 341kcals Calories
  • 10.3g (1g saturated) Fat
  • 15.9g Protein
  • 42.3g (6g sugars) Carbs
  • 7.7g Fibre
  • 3.1g Salt
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