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Stir Fry with Crispy Tofu

Preparation Time
20 mins
Cooking Time
10 mins
Calories Per Serving
Lunch, Main, Vegan, Vegetarian, Healthy


For the sauce
  • 1 clove of garlic, grated
  • 1.5 cm piece of ginger, grated
  • 2 tablespoons of sesame oil
  • 3 tablespoons of reduced salt soy sauce
For the tofu and veg
  • 1 tablespoon of vegetable oil
  • 140g Tofoo Tofu (or similar)
  • 3 tbsp Cornflour
  • 2 spring onions sliced into small bits including the greens
  • 1 red chilli, thinly sliced
  • 200g tenderstem broccoli, cut into chunks
  • 1 red pepper, cut into square pieces
  • 50g kale, remove the harder stems and chop finely
  • Rice noodles


  • In a small bowl whisk together the sesame oil, soy, garlic and ginger. Whisk in the cornflour and set aside.
  • Heat the vegetable oil in a wok on high. Add the chilli and spring onion, cook for a minute, then add the broccoli, pepper and kale. Cook for 4-5 minutes until the vegetables are cooked.
  • Squeeze as much moisture out of the tofu as possible, and cut into cubes. Coat the tofu in the cornflour and fry it in a little vegetable oil until golden and crispy.
  • Give the sauce a final whisk, add it to the vegetables. Stir well and add the cooked pieces of tofu. Continue to cook for around 8-10 minutes.
  • Cook the noodles to the packet instructions - and Enjoy!