For the sauce

  • 1 clove of garlic, grated
  • 1.5 cm piece of ginger, grated
  • 2 tablespoons of sesame oil
  • 3 tablespoons of reduced salt soy sauce

For the tofu and veg

  • 1 tablespoon of vegetable oil
  • 140g Tofoo Tofu
  • 3 tbsp Cornflour
  • 2 spring onions sliced into small bits including the greens
  • 1 red chilli, thinly sliced
  • 200g tenderstem broccoli, cut into chunks
  • 1 red pepper, cut into square pieces
  • 50g kale, remove the harder stems and chop finely
  • Rice noodles


  1. 1

    In a small bowl whisk together the sesame oil, soy, garlic and ginger. Whisk in a teaspoon of the corn flour to thicken slightly and set aside.

  2. 2

    Heat the vegetable oil in a wok on high. Add the chilli and spring onion, cook for a minute, then add the broccoli, pepper and kale. Cook for 4-5 minutes until the vegetables are cooked. 

  3. 3

    Squeeze as much moisture out of the tofu as possible, and cut into cubes. Coat the tofu in the cornflour and fry it in a little vegetable oil until golden and crispy.

  4. 4

    Give the sauce a final whisk, add it to the vegetables. Stir well and add the cooked pieces of tofu. Continue to cook for around 8-10 minutes.

  5. 5

    Cook the noodles to the packet instructions - and Enjoy! 

Nutritional Details

Each serving provides
  • Energy 2700kj 645kcal 32%
  • Fat 27.0g 39%
  • Saturates 3.4g 17%
  • Sugars 9.0g 10%
  • Salt 3.0g 50%

% of the Reference Intakes

Typical values per 100g: Energy 511kj/122kcal

Each serving provides

78.0g carbohydrate 10.0g fibre 17.0g protein Two of your 5 a day

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