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Tofu and Vegetable Noodle Stir-Fry

Crisp cornstarch-coated tofu tossed with wok noodles and hard-fried vegetables. Vegan.

35 min

4 servings

Difficulty 2/5

Lunch · Dinner

Prep 20 min · Cook 15 min

Pressing the tofu and dusting it in cornstarch is what gives it a crust instead of a soft skin, and it is fried and removed before anything else touches the pan. Everything after that takes ten minutes, so have it all cut before the heat goes on.

Per serving

582

kcal / serving

Protein 27 gCarbs 70 gFat 24 g

Ingredients

Written for 4 servings. Change the servings to rescale every amount.

  • Sesame Seeds · Garnish

    1 tablespoon (9 grams)

Tofu

  • Tofu

    400 grams

  • Cornstarch

    2 tablespoons (16 grams)

  • Sesame Oil

    1 tablespoon (14 grams)

Vegetables

  • Broccoli

    250 grams

  • Carrot

    2 pieces (120 grams)

  • Bell Pepper, red

    1 piece (120 grams)

  • Garlic

    3 cloves (9 grams)

  • Ginger

    1 tablespoon (6 grams)

  • Green Onion / Spring Onion

    4 stalks (60 grams)

  • Sunflower Oil

    2 tablespoons (28 grams)

Noodles and sauce

  • Wok Noodles, ready to use

    600 grams

  • Soy Sauce, low sodium

    3 tablespoons (48 milliliters)

  • Sweet Chili Sauce

    2 tablespoons (36 grams)

  • Chilli Flakes

    1 teaspoon (1.8 grams)

Steps

  1. Press the tofu between two plates under a weight for 15 minutes, then cut it into 2 cm cubes. Water left in the tofu stops it browning.

    18 min

  2. Toss the cubes in the cornstarch until every face is dusted.

    3 min

  3. Fry them in the sesame oil in a hot wide pan, 2 minutes a side, until they are crisp all over. Take them out.

    8 min

  4. Turn the heat to high, add the sunflower oil and stir-fry the broccoli florets, the sliced carrot and the pepper strips for 4 minutes. They should stay squeaky, not soft.

    4 min

  5. Add the grated garlic, the ginger and the chilli flakes and toss 40 seconds.

    1 min

  6. Add the noodles, the soy sauce and the sweet chilli sauce and toss everything 2 minutes.

    2 min

  7. Return the tofu, add the green onion and toss once — more than that breaks the crust off. Serve with the sesame on top.

    2 min

Serving suggestion

A wedge of lime squeezed over at the table lifts the whole plate.

Storage

Two days in the fridge, though the tofu crust softens overnight.

Notes

Firm or extra-firm tofu only. Silken tofu falls apart the moment it is turned.

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