Crisp-edged tofu, vegetables and noodles in ginger-soy sauce. Pressing the tofu and cooking in batches are key to the texture.
A vegetable-packed noodle dinner
Pressed tofu cooks in batches for golden edges. Broccoli, carrots and pepper are tossed with noodles and a ginger-soy sauce.
Serving and preparing ahead
Divide the hot noodles, tofu and vegetables into four bowls. Use a wide pan or cook in batches so the ingredients heat evenly without crowding.
Tofu Stir Fry
Description
Crisp-edged tofu, vegetables and noodles in ginger-soy sauce. Pressing the tofu and cooking in batches are key to the texture.Ingredients
Instructions
Press tofu in a clean towel under a light weight for 15 minutes, then cut into 2 cm cubes. Toss with half the cornflour.
Cook noodles according to their packet and drain. Whisk remaining cornflour with soy sauce, vinegar, maple syrup, ginger, garlic and water.
Heat half the rapeseed oil in a large non-stick pan. Fry tofu for 7–9 minutes, turning gently, until golden on several sides. Set aside.
Add remaining rapeseed oil, broccoli, carrots and pepper. Stir-fry for 4–5 minutes; add a splash of water from the measured sauce if needed to soften broccoli.
Stir the sauce again, add to the vegetables and simmer for 2 minutes. Return tofu and noodles, add sesame oil and toss until hot throughout. Divide into four portions.
Note
Cool promptly in shallow portions and refrigerate within 2 hours. Keep at 5°C or colder and use within 48 hours, or freeze promptly if suitable. Reheat once, until hot throughout.
Soy, wheat/gluten and sesame; some noodles contain egg.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
