Stir-fried tofu noodles

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  300g

• Sesame oil

  Salad or cooking

  12g

• Broccoli

  Flower clusters, raw

  100g

• Bok Choy

  1/2 head raw - Whole Foods Market

  100g

• Carrots

  Raw

  50g

• Cornflour

  Tesco

  10g

• Soy sauce

  Regular sodium, Shoyu

  12g

• Garlic

  Raw

  6g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Egg noodles

  Dry, enriched

  80g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Edamame

  Frozen, prepared

  100g

Directions

1. Heat 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.
2. Pour 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.
3. In 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.
4. Tip 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.
5. (source: https://www.olivemagazine.com/recipes/vegetarian/stir-fried-tofu-noodles/)

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