Tofu and Vegetable Stir Fry
Prep time: 15 mins
Cooking time: 30 mins
Ingredients
- 1 carton
Blue Dragon Firm Silken Tofu
- 2 tbsp
Blue Dragon Chow Mein Stir Fry Sauce
- 1 tbsp
runny honey
- 1 tbsp
Blue Dragon Sesame Oil
- 1 tbsp
vegetable oil
- 2
carrots, sliced on the diagonal
- 175g
broccoli
- 50g
mushrooms, sliced
- 4
spring onions, sliced
- 3 heads
bok choy/ pak choi
- 50g
green beans
- 2x 150g sachets
Blue Dragon Medium Wheat Quick Wok Noodles
- 1 tbsp
sesame seeds, toasted
- 1
lime zested
Try this recipe with
Crispy seaweedTofu and Vegetable Stir Fry
A delicious Oriental vegetarian stir fry.
Preparation:
- Preheat the oven to 230°c/450F/Gas 8. Remove the tofu from the carton and cut into bite size pieces and toss with the Sweet Chilli and Garlic Stir fry Sauce, runny honey and sesame oil. Spread onto a baking sheet lined with foil and roast for 15-20 minutes.
- Heat the stir fry oil in a large wok or frying pan and stir fry the carrots, broccoli and mushrooms for 2 minutes. Add the noodles and stir fry for 2 mins.
- Add 2 tablespoons of water and stir fry for a further 1 minute. Add the remaining ingredients and stir fry for 2-3 minutes until all the vegetables are tender.
- Scatter over the tofu and heat until warmed through (do not stir fry as you will break up the tofu). Add the noodles and serve immediately scattered with the sesame seeds and grated lime.
Useful tip:
To prepare mushrooms, you must always remember not to wash them as they will absorb moisture and this will affect the taste and make them soggy... more
