Ingredients

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160g Oriental Tofoo

1 tbsp soy sauce

1 tbsp mirin

2cm piece fresh root ginger, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

1 tbsp sunflower oil

1 red onion, peeled and sliced into thin wedges

150g tenderstem broccoli

150g ready-to-heat egg noodles

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Tofoo and Tenderstem Broccoli Stir Fry

Serves 2 • Prep 15 min • Cooking

Tofoo and Tenderstem Broccoli Stir Fry
Ingredients

Underline

150g ready-to-heat egg noodles

150g tenderstem broccoli

1 red onion, peeled and sliced into thin wedges

1 clove of garlic, peeled and finely chopped

1 tbsp sunflower oil

1 tbsp mirin

2cm piece fresh root ginger, peeled and finely chopped

160g Oriental Tofoo

1 tbsp soy sauce

Method

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3. Toss in the noodles and heat through for 2 minutes

1. Toss the Tofoo with the soy sauce, mirin, ginger and garlic.

2. Heat the sunflower oil in a non stick pan or wok and fry the Tofoo cubes for 5 minutes, add the red onion and broccoli. Toss well and stir fry for a further 5 minutes.