Ingredients
- 1½ tablespoons salt reduced soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 270 g packet soba noodles
- 1½ tablespoons sunflower oil
- 300 g firm tofu, cut into 1 cm cubes, drained on paper towel
- 400 g broccoli, cut into small florets
- 200 g Swiss brown mushrooms, thinly sliced
- 1 red capsicum, chopped
- 1 cup frozen baby peas, thawed
- 2 cloves garlic, crushed
- 1 tablespoon sesame seeds, toasted
Method
Step 1
Combine soy sauce, sugar and sesame oil in a small bowl.
Step 2
Cook noodles in a large saucepan of boiling water for 3 minutes. Drain. Rinse under cold water. Drain again.
Step 3
Heat half the sunflower oil in a large non-stick wok or frying pan over a medium to high heat. Add tofu. Stir-fry 3 minutes, or until lightly golden. Remove and set aside.
Step 4
Heat remaining sunflower oil in same wok. Add broccoli and mushrooms. Stir-fry 2-3 minutes, or until mushrooms are just tender. Add capsicum, peas and garlic. Stir-fry a further 1 minute.
Step 5
Add noodles, tofu and soy sauce mixture. Toss over medium-high heat until well combined and hot. Sprinkle with sesame seeds.
TIPS
- Soba noodles (made from buckwheat) are available from the Asian food section in supermarkets. Replace with dried udon or rice noodles, if preferred.
- For a time saver, replace broccoli, mushrooms, capsicum and peas with 2 x 400 g packets fresh stir-fry vegetables or an 850 g packet frozen stir-fry vegetables.
