Check out our easy veggie stir-fry with crispy tofu and crunchy broccoli. This simple recipe is packed with plenty of flavour, plus it's high in protein too
- Serves: 4 persons
- 225g smoked tofu, cubed
- 1tbsp sesame oil
- 100g long-stemmed broccoli, cut into chunky pieces
- 2pak choi, quartered
- 1carrot, thinly sliced
- 1tbsp cornflour
- 1tbsp soy sauce
- 2cloves garlic, crushed
- 1tbsp sriracha
- 300g cooked egg noodles
- 2spring onions, thinly sliced
Step 1Heat a non-stick frying pan or wok over a high heat. Toss the tofu with 2 tsp of sesame oil and some seasoning, and fry for 3-4 minutes, turning regularly, or until golden all over, then tip out onto kitchen paper.
Step 2Pour the remaining sesame oil into the pan and add the broccoli, pak choi and carrots, and stir-fry for 5 minutes until charred at the edges.
Step 3In a bowl, mix together the cornflour, soy sauce and 100ml water to make a sauce, then stir in the garlic and sriracha. Reduce the heat of the pan to medium, and stir in the sauce.
Step 4Tip in the noodles and toss everything until warmed through and the sauce has thickened. Divide between plates and top with the crispy tofu and a sprinkling of spring onions.