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Soba noodle and tofu stir-fry

Soba noodle and tofu stir-fry

4 serves

15 m

12 m

Ingredients

  • 1½ tablespoons salt reduced soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 270 g packet soba noodles
  • 1½ tablespoons sunflower oil
  • 300 g firm tofu, cut into 1 cm cubes, drained on paper towel
  • 400 g broccoli, cut into small florets
  • 200 g Swiss brown mushrooms, thinly sliced
  • 1 red capsicum, chopped
  • 1 cup frozen baby peas, thawed
  • 2 cloves garlic, crushed
  • 1 tablespoon sesame seeds, toasted

Method

Step 1

Combine soy sauce, sugar and sesame oil in a small bowl.

Step 2

Cook noodles in a large saucepan of boiling water for 3 minutes. Drain. Rinse under cold water. Drain again.

Step 3

Heat half the sunflower oil in a large non-stick wok or frying pan over a medium to high heat. Add tofu. Stir-fry 3 minutes, or until lightly golden. Remove and set aside.

Step 4

Heat remaining sunflower oil in same wok. Add broccoli and mushrooms. Stir-fry 2-3 minutes, or until mushrooms are just tender. Add capsicum, peas and garlic. Stir-fry a further 1 minute.

Step 5

Add noodles, tofu and soy sauce mixture. Toss over medium-high heat until well combined and hot. Sprinkle with sesame seeds.

TIPS

  • Soba noodles (made from buckwheat) are available from the Asian food section in supermarkets. Replace with dried udon or rice noodles, if preferred.
  • For a time saver, replace broccoli, mushrooms, capsicum and peas with 2 x 400 g packets fresh stir-fry vegetables or an 850 g packet frozen stir-fry vegetables.
Colourful salad featuring mango, greens and grilled squid

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