• 396g tofu, drained
  • 1 tbsp vegetable oil
  • 250g closed cup chestnut mushrooms, sliced
  • 325g mixed stir-fry vegetables
  • 120ml sweet chilli and ginger stir-fry sauce
  • 410g fresh egg noodles
  • 1 tsp toasted sesame oil
  • 1 tbsp chopped fresh coriander


  1. 1

    Remove the excess moisture from the tofu by wrapping it in a few layers of kitchen paper. Sandwich between two chopping boards, then weigh down the boards with tins. Leave for 5-10 minutes, remove the boards and unwrap.

  2. 2

    Cut the tofu in half horizontally, then into triangles. Heat half the vegetable oil in a frying pan or wok and add the tofu. Cook for 3-4 minutes on each side until browned. Remove from the pan and set aside.

  3. 3

    Heat the remaining vegetable oil in the pan. Add the mushrooms and stir-fry for 2 minutes. Add the mixed veg, sauce and noodles and stir-fry for a further 2-3 minutes.

  4. 4

    Divide between 4 plates, top with the tofu, drizzle with the sesame oil and scatter over the coriander.

Nutritional Details

Each serving provides
  • Energy 1549kj 370kcal 19%
  • Fat 14.9g 21%
  • Saturates 1.8g 9%
  • Sugars 14.2g 16%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

41.9g carbohydrate 2.5g fibre 15.9g protein

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