Tofu and Veggie Stir-Fry

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs carrot
• 150g green beans
• 1pcs pak choy
• 200g plain tofu
• 20ml mirin
• 10ml sesame oil
• 150g egg noodles
• 10g fried shallots
• 30ml soy sauce
• 23ml white vinegar
• 15ml honey
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Halve the carrot lengthwise, then thinly slice on an angle. Trim the beans, then halve on an angle. Cut the leaves from the pak choy, then coarsely chop the stems. Bring a medium saucepan of water to the boil for the noodles.
2. Step 2 — Make stir-fry sauce
   Put the garlic, mirin, sesame oil, 2 tbs soy sauce, 1½ tbs white vinegar and 3 tsp honey in a large bowl and whisk to combine.
3. Step 3 — Warm tofu
   TOFU OPTION Halve the tofu. Heat 1 tbs oil in a medium deep frypan over medium heat. Cook the tofu for 2 mins each side or until golden and heated through. Remove from the pan.
4. Step 4 — Stir-fry vegetables
   Heat 2 tsp oil in the frypan over high heat. Stir-fry the carrot for 2 mins. Add the beans and stir-fry for 2 mins. Add the pak choy stems and stir-fry for 1 min. Add the stir-fry sauce and cook, stirring, for 1 min or until the sauce is slightly reduced.
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   Add the pak choy leaves to the stir-fry and cook, stirring, for 30 secs or until slightly wilted. Remove the pan from the heat, then add the noodles and tofu and toss to combine. Divide the noodle stir-fry among bowls and scatter with the fried shallots to serve.

Allergens

Soy, Gluten, Wheat, Sesame, Egg