RECIPE: HOW TO DO TOFU STIR-FRY

RECIPE: HOW TO DO TOFU STIR-FRY

An easy, flavour packed recipe that’ll have you passing on a Friday night Chinese takeaway.

RECIPE TOFU STIR-FRY

Dificulty: Easy
Portion: Serves 4
Time: Hands-on time 25 min

Ingredients

200g fine egg noodles
2½ tbsp vegetable oil
Thumb-size piece fresh ginger, coarsely grated
2 garlic cloves, finely chopped
1 large red onion, sliced
Large head broccoli, cut into small florets
250g shiitake mushrooms, halved
160g marinated tofu pieces (we used Cauldron)
1 tbsp soy sauce
2 tbsp fish sauce (you may wish to avoid using if vegetarian)
Chilli flakes

Step by step preparation

Put the noodles into a large pan of boiling water and cook for 3-4 minutes, then drain and refresh with running cold water.
Heat 2 tbsp oil in a large wok or frying pan over a high heat, then fry the ginger, garlic and onion, stirring often, until the onion has softened. Add the broccoli florets and shiitake mushrooms and continue to stir-fry until all the vegetables are tender.
Meanwhile, heat the rest of the oil in a medium frying pan and cook the tofu for 5 minutes or until crisp. Add the noodles, soy sauce, fish sauce and tofu to the wok, then cook, stirring, until the noodles have warmed through. Serve with a scattering of chilli flakes.

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