Tofu 'mince' stir-fry with soba noodles
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Make your own take-away style noodles with this delicious Asian dish with crumbled tofu, soba noodles, mushrooms and broccoli.
Ingredients
Firm tofu
350 g, drained on paper towel
Garlic
2 clove(s), crushed
Fresh ginger
3 tsp, finely grated
Reduced salt soy sauce
60 ml, (1/4 cup)
Sunflower oil
1 tbs, or canola variety
Broccoli
300 g, cut into small florets
Green string beans
100 g, cut into 4cm lengths
Mushrooms
150 g, button variety, quartered
Green shallot(s)
3 individual, thinly sliced diagonally
Hoisin sauce
2 tbs
Soba noodles, dry
160 g
Sesame seeds
2 tsp, lightly toasted
Instructions
1
Crumble tofu into a large bowl. Add garlic, ginger and soy sauce and toss to combine. Heat a wok over medium-high heat. Add half the oil and heat for 20 seconds. Stir-fry tofu mixture, in 2 batches, for 2 minutes or until fragrant. Transfer to a bowl.
2
Wipe wok clean with paper towel. Reheat over high heat. Add remaining oil and heat for 20 seconds. Stir-fry broccoli, beans, mushrooms and three-quarters of the shallots for 2–3 minutes or until just tender. Combine hoisin with 2 tablespoons water. Add to wok and stir-fry for 1 minute. Return tofu mixture to wok and stir-fry for 1 minute or until heated through.
3
Meanwhile, cook noodles in a large saucepan of boiling water following packet instructions or until just tender. Drain and rinse under hot water. Top noodles with tofu mixture. Serve sprinkled with sesame seeds and remaining shallots.
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