Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Butternut boodles stir-fry
A veggie-packed alternative to the traditional stir-fry
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Ready in 25 minutes, plus marinading time
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Cooking time 10 minutes
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Prep time 15 minutes, plus marinading time
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Serves 4
Ingredients
- 400g tofu, cubed
- 2 tbsp light soy sauce
- 3 tbsp sweet chilli sauce
- 1 lime, juiced
- 2 tbsp groundnut oil
- 2 garlic cloves, chopped
- 150g tenderstem broccoli, trimmed
- 1 bunch spring onions, trimmed and sliced
- 1 red pepper, sliced
- 150g mange tout, sliced
- 300g butternut squash noodles
- 2 tsp toasted sesame oil
Method
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1
Marinate the tofu in a bowl with 1 tbsp of the light soy sauce, 1 tbsp of the sweet chilli sauce and a squeeze of lime. Allow to sit in the fridge for at least an hour.
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2
Heat 1 tbsp of the groundnut oil in a large wok until searing hot. Add the garlic and tofu, and cook over a high heat for 2-3 minutes until the garlic becomes fragrant.
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3
Heat the remaining groundnut oil in the wok, add the broccoli and a splash of water and cook over a high heat for 2 minutes, stirring occasionally. Add three quarters of the spring onions, the pepper and mange tout and cook for 2 minutes.
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4
Return the tofu to the pan and stir in the butternut boodles. Stir-fry for 1 minute, then add the remaining soy sauce and chilli sauce. Add a squeeze of lime and drizzle over all the sesame oil. Divide between four warmed bowls, scatter with the remaining spring onion and serve straight away.
