Tofu noodle stir fry

Tofu noodle stir fry

Ingredients

serves 2
  • •100g rice noodles
  • •200g extra firm tofu, chopped
  • •2 tbsp sesame oil
  • •2 tbsp soy sauce
  • •1 garlic clove, minced
  • •120g edamame, cooked

  • Any 2 veggies:

  • •2 medium carrots, chopped
  • •1 large courgette, chopped
  • •1 pepper, chopped
  • •¼ broccoli, chopped into florets
  • •150g baby corn, chopped
  • •150g sugar snap peas
  • •150g beansprouts

  • Any sauce:

  • •Almond stir fry sauce (see recipe)
  • •Lemon, ginger and ponzu stir fry sauce (see recipe)
  • •Miso and ginger stir fry sauce (see recipe)
  • •Sesame, ginger and lime stir fry sauce (see recipe)

  • Toppings

  • •Handful fresh coriander, chopped
  • •2 tsp sesame seeds
  • •2 tbsp crispy onion (optional)

Directions

Cooking mode
  1. 1. Cook the rice noodles. Drain and rinse, then set aside.
  2. 2. In a medium pan, heat 1 tbsp sesame oil. Add the tofu and soy sauce. Toss to coat the tofu and cook on a medium heat for 10 minutes, turning to brown each side.
  3. 3. In a large wok, heat 1 tbsp sesame oil. Add the garlic and cook for 1 minute. Add the edamame and veggies and cook for 5 minutes, stirring frequently. Make the sauce. Add the tofu and sauce and cook for 5–10 minutes until heated through and thickened slightly. Add a few tbsp water as needed. Stir in the coriander.
  4. 4. Add the noodles and toss until combined. Serve topped with a sprinkle of sesame seeds and crispy onion.
Baker Beanie Author

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