Thai-Style Vegetable & Tofu Stir-Fry with Rice Noodles
Stir-fry of golden tofu and vegetables tossed with soy sauce and lime, served with soaked rice noodles.
- 250 g firm tofu
- 120 g rice noodles
- 150 g broccoli florets
- 1 whole red pepper
- 100 g mangetout
- 3 whole garlic cloves
- 10 g fresh ginger
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 15 g fresh coriander
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Soak rice noodles in hot water for 8 minutes; drain and set aside.
- Step 2
Press tofu between paper towels to remove excess moisture, then cut into 2 cm cubes.
- Step 3
Slice red pepper into strips, cut broccoli into small florets, and halve mangetout.
- Step 4
Mince garlic and ginger finely.
- Step 5
Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat.
- Step 6
Add tofu cubes and fry for 4–5 minutes until golden on all sides; remove and set aside.
- Step 7
Add remaining 1 tbsp oil to the pan. Stir-fry garlic and ginger for 30 seconds.
- Step 8
Add broccoli and red pepper, stir-fry for 3–4 minutes until tender-crisp.
- Step 9
Add mangetout and cooked noodles, toss gently.
- Step 10
Return tofu to the pan. Pour soy sauce, lime juice, and sesame oil over; toss to combine.
- Step 11
Cook for 1–2 minutes until heated through.
- Step 12
Season with salt and pepper. Garnish with fresh coriander and serve immediately.
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