Tofu Stir Fry

Ingredients for Tofu Stir Fry

• 1 package (400g) extra-firm tofu

• 1 tablespoon soy sauce

• 1 teaspoon garlic powder

• 2 tablespoons plain flour

• 2 tablespoons sesame oil

• 1 small red pepper, seeded, cored and thinly sliced

• 1 small green pepper, seeded, cored and thinly sliced

• 6 spring onions, cut into 1/4-inch pieces

• 1 package (230g) whole-wheat lo mein noodles

• 6 tablespoons white miso paste

• 2 cloves garlic, minced

• 1 piece ginger (1 inch), minced

• 1 teaspoon orange zest

• 60ml orange juice

• 1 can (425g) baby corn, drained and rinsed

• 1 can (230g) water chestnuts, drained and rinsed

How to make Tofu Stir Fry

Place tofu in a colander; set a heavy pot on top 10 to 15 minutes to press out moisture. Halve; sprinkle soy sauce, garlic powder, then flour over halves. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook tofu until golden, 2 to 3 minutes per side. Slice; set aside. In same skillet, cook peppers and onions, covered, until peppers soften, 7 to 8 minutes. Cook noodles as directed on package. Whisk miso paste, garlic, ginger, zest, juice and remaining 1 tablespoon oil in a bowl. Add pepper mixture, noodles, corn, water chestnuts; toss. Top with tofu.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.