© J Sainsbury plc 2020
Stir fry with crispy tofu
Bright, zingy and quick, this uncomplicated stir-fry is perfect for a weeknight meal.
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 2
Two of your 5 a day
Ingredients
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
Method
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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.
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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.
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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.
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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.
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5
Cook the noodles to the packet instructions - and Enjoy!
