Ingredients

Suitable for Vegetarians

280g Oriental Tofoo

2 tbsp soy sauce

2 tbsp mirin

2cm piece fresh root ginger, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

1 tbsp sunflower oil

2 small red onions, peeled and sliced into thin wedges

300g tenderstem broccoli

300g ready-to-heat egg noodles

nutritional information
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Tofoo and Tenderstem Broccoli Stir Fry

Serves 4 • Prep 15 min • Cooking

Tofoo and Tenderstem Broccoli Stir Fry
Ingredients

Suitable for Vegetarians

280g Oriental Tofoo

2 tbsp soy sauce

2 tbsp mirin

2cm piece fresh root ginger, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

1 tbsp sunflower oil

2 small red onions, peeled and sliced into thin wedges

300g tenderstem broccoli

300g ready-to-heat egg noodles

nutritional information
Method

Underline

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.

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