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Chinese Tofu Stir Fry with Noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5
Ingredients
Stir Fry
- 400g packet Singapore noodles (fresh), prepared according to packet instructions
- 350g Tofu (firm), sliced
- 1 Head of Broccoli, chopped into florets
- 1 Large Carrot, chopped into matchsticks
- 1 Large Red Pepper, chopped into thin strips
- 1 Bunch Chinese Broccoli, loosely chopped
- 1 Red Onion, sliced
- 1 Cup Mushrooms, thickly sliced
- 1 Clove Garlic, minced
- 1 Tablespoon Sesame Oil
Sauce
- 400g packet Singapore noodles (fresh), prepared according to packet instructions
- 350g Tofu (firm), sliced
- 1 Head of Broccoli, chopped into florets
- 1 Large Carrot, chopped into matchsticks
- 1 Large Red Pepper, chopped into thin strips
- 1 Bunch Chinese Broccoli, loosely chopped
- 1 Red Onion, sliced
- 1 Cup Mushrooms, thickly sliced
- 1 Clove Garlic, minced
- 1 Tablespoon Sesame Oil
- 1/2 Cup Vegetable Stock
- 1/4 Cup Soy Sauce
- 1/4 Cup Rice Wine Vinegar
- 2 Tablespoons Brown Sugar
- 2 Teaspoons Sambal Oelek
- 2 Teaspoons Char Siu Sauce
- 1 Teaspoon Ginger, minced
Method
- STEP 1Mix all sauce ingredients together in a small bowl and set aside.
- STEP 2Fry the tofu in a little sesame oil. Remove from pan and set aside.
- STEP 3Fry the onion in the remaining sesame oil for a few minutes until translucent. Add in the mushrooms and continue frying for another couple of minutes until mushrooms are starting to brown.
- STEP 4Add in the broccoli, carrot, capsicum and garlic, stir frying for a few minutes until the broccoli starts to soften. Return the tofu to the pan, pour in the sauce and add the noodles. Stir to combine and heat through. Add Chinese broccoli and cook until wilted.