Tofu stir-fry

Tofu stir-fry

Vegetarians can help ensure they’re getting enough protein by including ingredients like tofu, made from soya milk, in recipes.

By , 21 September 2015
Tofu stir-fry
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.48 per serving
Nutritional Info
Each 714g serving contains
  • Fat 17.1
  • Sat Fat 2.9
  • Sugar 17.1
  • Salt 2.86
  • Cals 543
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 318kJ/76kcal.
  • 250g pack Asda Chosen by you Egg Noodles
  • 2 tbsp sunflower oil
  • 396g pack Cauldron Original Tofu
  • 2 tbsp Amoy Reduced Salt Soy Sauce
  • 125g carrots, cut into sticks
  • 1/2 bunch spring onions, trimmed and sliced
  • 125g mangetout, chopped into bite-sized pieces
  • 1 red pepper, de-seeded and cut into bite-sized pieces
  • 1/2 x 360g bag beansprouts
  • 2 x 120g sachets Blue Dragon Chow Mein Stir-Fry Sauce
  • Heat a large pan of water until boiling. Add the noodles, return to the boil and simmer fast for 4 minutes. Drain well in a colander. Transfer to a bowl, add 1 tsp of the oil and toss so all the noodles are coated. Set aside.

  • Unwrap the tofu and drain off any excess liquid. Pat dry with kitchen roll to remove as much moisture as possible.

  • Cut the tofu into 1cm cubes and put in a bowl with the soy sauce. Stir to coat. Set aside for at least 10 minutes to soak in.

  • Heat the rest of the oil in a wok. Using a slotted spoon, remove the tofu from the soy sauce. Add to the wok. Stir-fry for 3 minutes.

  • Add the carrots, spring onions, mangetout and red pepper, and stir-fry for another 3-4 minutes.

  • Add the beansprouts and stir-fry for 1 minute.

  • Add the leftover soy sauce to the tofu and vegetable mixture along with the chow mein sauce. Toss well. Add the noodles and cook for 2 minutes, stirring. Serve immediately.