Tofu stir-fry
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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

Nutrition: per serving

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

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

To serve

  • Chilli flakes

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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