Tofu 'mince' stir-fry with soba noodles
350 g, drained on paper towel
2 clove(s), crushed
3 tsp, finely grated
Reduced salt soy sauce
60 ml, (1/4 cup)
1 tbs, or canola variety
300 g, cut into small florets
100 g, cut into 4cm lengths
150 g, button variety, quartered
3 individual, thinly sliced diagonally
2 tsp, lightly toasted
- 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.
- 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.
- 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.