Spicy tofu stir-fry
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.9 out of 5.9 ratingsRate
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Rustle up a lightly spiced veggie stir-fry as a midweek meal. Low-effort and with minimal washing-up to do after, it’s ideal for the end of a busy day
Low calorie
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
50ml low-sodium soy sauce
-
½ tbsp sesame oil
-
2 tsp honey
or agave
-
½-1 tsp chilli flakes
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1 tsp cornflour
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280g firm tofu
cut into cubes
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1½ tbsp vegetable oil
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2 carrots
thinly sliced on the diagonal
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250g broccoli
cut into florets
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2 garlic cloves
finely sliced
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10g ginger
finely sliced
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300g straight-to-wok rice noodles
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10g coriander
roughly chopped
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Nutrition: Per serving
-
kcal482
-
fat11g
-
saturates2g
-
carbs73g
-
sugars8g
-
fibre7g
high
-
protein19g
-
salt1.3g
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Method
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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.
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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.
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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.
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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.
Recipe from Good Food magazine, May 2024
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A star rating of 4.9 out of 5.9 ratings
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