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Asian Sesame Tofu Stir-Fry with Noodles
Tofu and egg noodles stir-fried with sesame oil, soy sauce, rice vinegar, ginger, garlic, broccoli, and red pepper, thickened with cornstarch.
- 300 g firm tofu
- 2 tbsp sesame oil
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp maple syrup or honey
- 1 thumb-sized piece fresh ginger
- 2 cloves garlic cloves
- 200 g broccoli florets
- 1 medium red pepper
- 2 stalks spring onions
- 150 g egg noodles
- 1 tbsp cornflour
- 2 tbsp water
- 1 tsp sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Press the tofu to remove excess water, then cut into cubes.
- Step 2
In a small bowl, whisk together 1 tbsp sesame oil, soy sauce, rice vinegar, and maple syrup. Set aside.
- Step 3
Peel and finely grate the ginger. Mince the garlic.
- Step 4
Prepare the noodles according to package instructions. Drain and set aside.
- Step 5
In a small bowl, mix the cornflour with 2 tbsp water to create a slurry.
- Step 6
Heat the remaining 1 tbsp sesame oil in a large wok or frying pan over medium-high heat.
- Step 7
Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides. Remove from the pan and set aside.
- Step 8
Add the broccoli florets and sliced red pepper to the wok. Stir-fry for 3-4 minutes until tender-crisp.
- Step 9
Add the grated ginger and minced garlic to the wok and stir-fry for 30 seconds until fragrant.
- Step 10
Return the crispy tofu to the wok. Pour the prepared sauce over the ingredients.
- Step 11
Stir in the cornflour slurry and cook, stirring constantly, until the sauce thickens.
- Step 12
Add the cooked noodles and sliced spring onions to the wok. Toss everything together to coat.
- Step 13
Serve immediately, garnished with sesame seeds.
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