Tofu and Veggie Noodles

Nutrition per serve

Ingredients

• 1pcs baby broccoli
• 2clov garlic
• 2pcs spring onion
• 100g snow peas
• 200g plain tofu
• 60g char siu sauce
• 20ml sesame oil
• 25g sriracha chilli sauce
• 200g stir-fry mix
• 150g egg noodles
• 5g toasted sesame seeds
• 15ml soy sauce
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   ADD TOFU OPTION Bring a medium saucepan of water to the boil for the noodles. Trim the baby broccoli and cut into thirds widthwise. Thinly slice the garlic and spring onions. Trim the stems from the snow peas, removing the strings from one side. Cut the tofu into 2cm chunks.
2. Step 2 — Make sauce
   Combine the char siu sauce, sesame oil, sriracha sauce (reduce for less of a chilli kick, or omit it if you prefer) and 1 tbs soy sauce in a bowl.
3. Step 3 — Start stir-fry
   Heat 2 tsp oil in a large deep frypan over medium heat. Cook the tofu, turning halfway, for 2 mins or until browned and heated through. Remove from the pan. Heat 2 tsp oil over high heat. Stir-fry the baby broccoli and garlic for 3-4 mins until beginning to soften.
4. Step 4 — Stir-fry vegetables
   Add the stir-fry mix, spring onion and snow peas to the baby broccoli and stir-fry for a further 2-3 mins until almost tender.
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 1 min or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   Add the tofu and sauce to the vegetables and cook, stirring, for 1 min or until hot and the vegetables are tender. Add the noodles and toss until combined and heated through. Divide the stir-fry among bowls and scatter with the sesame seeds to serve.

Allergens

Soy, Sesame, Sulphites, Egg, Gluten, Wheat