The Kitchen

Tofu Stir-Fry

Simple, fast and nutritious…

Serves: 1


• ½ tsp sesame oil
• ½ tsp soy sauce
• 55g Tofu, pressed for at least 3 hours or overnight, then cut into chunks
• ½ tsp grated ginger (or to taste)
• 1 small garlic, peeled and finely sliced or crushed
• 1 small spring onion, sliced
• ½ small carrot, cut into thin strips
• 1/3 small courgette, cut into thin strips
• 10g Noodles
• Roughly 1 tsp cornflour


1. Put the cornflour onto a plate and roll the tofu pieces around in it, to coat them. Add them, along with the oil and soy sauce, to a frying pan.
2. Fry on a medium heat until golden, then add the ginger, garlic, onion and vegetables. Continue to fry until the carrots and courgette soften very slightly.
3. Whilst the above is cooking, cook your noodles as per the packet’s instructions.
4. Once everything is cooked, combine and serve.

Top Tip

Tofu is set with calcium chloride (E509) or calcium sulphate (E516) – see label - are a good source of calcium

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