Noodle stir-fry with tofu and vegetables
Golden fried tofu and plenty of vegetables – broccoli, carrot, pepper and sugar snaps – stir-fried with ginger, garlic and chilli and tossed with rice noodles in a soy, hoisin and lime sauce. Topped with cashews and coriander. Noodle stir-fries are often made with egg noodles and oyster sauce, which makes the dish vegetarian rather than vegan.
- 25 minTime
- 24 minHands-on
- 4Portions
- ≈ 42 krper portion
- 520kcal per portion
Ingredients for 4 portions
- 400 gTofu, firm
- 1 tbspCornflour
- 1 tbspRapeseed oil, for the tofu
- 250 gBroccoli
- 2Carrots
- 1Bell pepper, red
- 150 gSugar snap peas
- 4Spring onions
- 2 clovesGarlic
- 1 tbspGinger, finely grated
- 1Chili, red
- 200 gRice noodles, flat
- 3 tbspSoy sauce
- 2 tbspHoisin sauce
- 1Lime, juiced
- 1 tspSesame oil
- ≈ 3 ½ tbspWater
- 2 tspRapeseed oil, for the vegetables
- 3 ½ tbspCashew nuts, roughly chopped
- ½Coriander, pot
Method
- Pat the tofu dry with kitchen paper and cut it into cubes of about 2 cm. Toss the cubes in the cornflour.
- Heat the oil in a wok or large frying pan and fry the tofu over a medium-high heat for about 8 minutes, until golden all over, turning now and then. Lift it onto a plate.
- Cut the broccoli into small florets, peel the carrots and cut them into thin sticks, slice the pepper into strips and halve the sugar snaps. Slice the spring onions and chilli and finely chop the garlic.
- Put the noodles in a bowl and pour over boiling water. Leave them for about 5 minutes, then drain and rinse under cold water.
- Stir together the soy sauce, hoisin sauce, lime juice, sesame oil and water to make the sauce.
- Heat the rest of the oil in the wok and stir-fry the vegetables over a high heat for 3–4 minutes, so they still have some crunch.
- Toss in the noodles, sauce and tofu and stir-fry until everything is hot, 1–2 minutes.
- Serve topped with the cashews and roughly chopped coriander.
The cost is estimated from Swedish grocery prices.
