Crispy Tofu & Vegetable Stir Fry
This stir fry is perfect for a large surface frying pan
- Contains Soy
- Contains sesame
Prepared with
Ingredients
- 4 tbsp tablespoons sesame oil
- 6 tbsp tablespoons soy sauce
- 1 garlic clove, peeled and minced
- 3cm piece ginger, peeled and grated
- 4 tbsp tablespoons corn flour, divided
- 5 tbsp tablespoons sunflower oil, divided
- 9oz tofu, drained, patted dry and cut into 2cm cubes
- 1 bunch spring onions, sliced into 1.5cm lengths, including the green part
- 1 red chilli, thinly sliced
- 7oz Tenderstem broccoli, cut into 2.5cm chunks
- 2 red peppers, cut into 2cm square pieces
- 3oz instant rice noodles, soaked in boiling water
- To serve sesame seeds
Instructions
Step 1
In a small bowl, whisk together the sesame oil, soy sauce, garlic and ginger. Whisk in a teaspoon of the corn flour to slightly thicken and reserve
Step 2
In a shallow bowl, add corn flour and coat the tofu in the corn flour. Shake off any excess corn flour
Step 3
Heat the Ninja 28cm frying pan over a medium/high heat. Add 4 tablespoons sunflower oil and preheat for 3 minutes, until hot. Add tofu and fry until golden and crispy. When tofu is done cooking, remove from pan and drain onto a piece of kitchen paper on a plate and reserve
Step 4
Add remaining oil to frying pan and heat for 1 minute. Add spring onion and chilli and cook for 1 minute. Then add the broccoli and peppers and cook for 4-5 minutes until vegetables are starting to get tender
Step 5
Stir reserved sauce into the vegetables. Then add in the cooked pieces of tofu and stir well. Continue to cook for 6-8 minutes
Step 6
While tofu and vegetables are cooking, drain the rice noodles then stir the noodles into the pan and cook for another 2 minutes. Serve and sprinkle with sesame seeds