Tofu stir-fry

Name: Tofu stir-fry
Yield: Serves 4
Cuisine: Chinese recipes
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

Easy
August 2016

Easy
August 2016

Serves 4
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

Nutrition: per serving

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

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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

To serve

Chilli flakes

Method

Put the noodles into a large pan of boiling water and cook for 3-4 minutes, then drain and refresh with running cold water.
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.
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.