Vegan Stir Fry With Tofu & Hokkien Noodles
Enjoy a nutritious vegan stir fry packed full of flavour! This recipe uses tofu & noodles to create an effortless yet satisfying meal.
Servings 4 people
Calories 407kcal
Ingredients
- 200 g firm tofu
- 1 packet Hokkien noodles (200 grams dry)
- 1 broccoli head chopped into florets
- 1 bunch Kailan or Asia greens of choice sliced
- 6 baby corns sliced
- 2 large red chillis sliced
- 1 spring onion sliced
- 1-2 cups fresh coriander leaves
- 2 tablespoon grated ginger
- 4 garlic cloves crushed
- ¼ cup vegetarian oyster sauce
- ½ cup light soy sauce
- 1 teaspoon salt for the tofu
- 2 tablespoon olive oil for cooking can be substituted for vegetable stock
Instructions
- Slice tofu into 2-3cm pieces. Place on top of a cloth or paper towel and sprinkle with salt. Let sit for at least 10 minutes whilst prepping the remaining ingredients. This is to remove excess moisture from the tofu.. Press the tofu with the cloth once ready for frying.
- Heat some oil in a fry pan and add the tofu, frying on a medium heat. After 3 minutes, flip the tofu. The tofu should be lightly brown and crispy after frying.
- Cook Hokkien Noodles as per packet instructions.
- Heat a large wok (or skillet) and add a small amount of olive oil. Add garlic, broccoli, baby corn and a dash of soy sauce for frying. Stir on high heat for 2 minutes.
- Add kailan and fresh ginger and continue to stir on high heat for 1 minute. Add more soy sauce if it is sticking to the wok / skillet.
- Reduce the heat and add fresh chilli, Hokkien noodles, oyster sauce, and remaining soy sauce and stir for 1 minute.
- Turn of heat. Add crispy tofu, fresh coriander, and spring onion. Serve into bowls and garnish with additional coriander and spring onion.
Nutrition
Calories: 407kcal