Photo by Engin Akyurt on Pexels
Sichuan-Inspired Tofu & Vegetable Noodle Stir-Fry
Broccoli and red pepper stir-fried with garlic and ginger, combined with crisp cornfloured tofu and soy-vinegar chilli sauce over noodles.
- 400 g Firm tofu, pressed and cubed
- 400 g Medium egg noodles
- 1 large Red pepper, sliced
- 250 g Broccoli florets
- 4 stalks Spring onions, sliced
- 3 cloves Garlic, minced
- 1 thumb Ginger, grated
- 4 tbsp Soy sauce (or tamari)
- 2 tbsp Rice vinegar
- 1 tsp Chilli flakes
- 1 tsp Toasted sesame oil
- 2 tbsp Cornflour
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Add to a shopping listHow the shopping list works →- Step 1
Cook the noodles according to package instructions. Drain, rinse briefly with cold water to stop cooking, and toss with a tiny splash of sesame oil to prevent sticking. Set aside.
- Step 2
Prepare the tofu: Toss the cubed tofu with cornflour, a pinch of salt, and pepper. Heat 2 tbsp vegetable oil in a large wok or frying pan over medium-high heat. Fry the tofu until golden and crispy on all sides (about 8-10 minutes). Remove from the wok and set aside.
- Step 3
Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, chilli flakes, and 100ml of water.
- Step 4
Stir-fry vegetables: Add a little more oil to the hot wok. Add the broccoli and red pepper. Stir-fry for 4 minutes until slightly tender-crisp.
- Step 5
Add the minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
- Step 6
Combine: Return the crispy tofu to the wok. Pour the sauce mixture over the vegetables and tofu. Bring to a rapid simmer, stirring constantly until the sauce thickens and coats everything (about 2 minutes).
- Step 7
Toss in the cooked noodles and spring onions. Stir quickly to combine everything thoroughly. Drizzle with toasted sesame oil just before serving.
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