Another quick and healthy dinner to get you eating plenty of veg! This dish is vegetarian, but could also be vegan if you use rice noodles instead of egg noodles.
I know not everyone likes tofu and even those who do can find it a bit plain! I coat my tofu in a salt and pepper cornflour mix and lightly fry it in a little oil until crispy all over, making the texture a little more pleasant than the usual tofu texture.
Then by using plenty of aromatic flavours such as garlic and ginger, you can give the tofu an extra oomph of flavour.
Replace your usual meat stir fry with this tofu recipe and you will honestly be surprised how tasty it is!
Recipe (serves 2)
1 packet of tofu (I used a 349g pack)
4 tbsp corn flour
salt and pepper
4 tbsp oil
2 nests of noodles, I used egg noodles
4 cloves of garlic, minced
1 inch of ginger, grated
1/2 head of broccoli, cut into florets
1 carrot, cut into matchsticks
1 green pepper, chopped
1 tsp sesame oil
2 tbsp light soy sauce
2 tbsp sweet chilli sauce
1 tbsp chilli bean paste (optional)
2 tbsp water
1 tbsp sesame seeds
Start by prepping your tofu. Cut the tofu into strips, but not too thin other wise they will break – BE GENTLE! Next, tip the tofu onto a plate and season well with salt and pepper. Gently toss the tofu pieces in the cornflour.
Next, heat up the oil in a saucepan until hot. Fry the tofu in batches until crispy all over. Drain on kitchen paper and leave to one side.
Cook your noodles as to the packet instructions (I boiled for 3 minutes in water), then drain well and rinse under cold water. Coat the noodles with the sesame oil and leave until ready to stir fry.
Heat up some of the oil from your tofu in a wok or large frying pan. Add the ginger and garlic and stir fry for 1 minute. Add in all the vegetables and stir fry again for 3 – 5 minutes, until starting to char.
Next, add in the noodles and the soy sauce, sweet chilli sauce, chilli bean paste (if using) and the water. stir well until coated all over. Gently add in the crispy tofu and toss lightly to combine.
Serve immediately in large noodle bowls and top with the sesame seeds.