Thai-style vegetarian noodle stir-fry
4 serves
20 m
12 m
Ingredients
- 200 g Pad Thai dried rice noodles
- 250 g block firm tofu, drained
- 1 tbs vegetable oil
- 2 cloves garlic, crushed
- 1 bunch broccolini (250 g), cut diagonally into 4 cm lengths
- 1 red capsicum (250 g), cut into thin strips
- 200 g snow peas, halved diagonally
- 1 tbs reduced salt soy sauce
- 1 tbs sweet chilli sauce
- 2 tsp sesame seeds, toasted
Method
Step 1
Prepare noodles as directed on packet. Drain. Rinse under cold water. Drain again.
Step 2
Cut tofu into approximately 1½ cubes. Place on a paper towel-lined tray to absorb excess moisture.
Step 3
Heat half the oil in a large, non-stick wok or frying pan. Add tofu. Cook over a medium heat for about 5 minutes, turning occasionally, until light golden. Remove and set aside.
Step 4
Heat remaining oil in same frying pan. Add garlic and broccolini. Stir-fry over medium to high heat for 2 minutes. Add capsicum and snow peas. Stir-fry a further 2 minutes or until vegetables are just tender.
Add noodles. Stir-fry until hot.
Step 5
Return tofu to wok with combined sauces. Stir until noodles are evenly coated with sauce mixture.
Step 6
Sprinkle with sesame seeds. Serve straightaway.
Tip
- To toast sesame seeds, stir seeds in a small dry frying pan over a medium heat until golden.
Tasks for kids
- Cut tofu into cubes (with adult supervision)
- Crush garlic
- Cut snow peas in half (with adult supervision)
- Measure soy and sweet chilli sauce.
- Sprinkle sesame seeds over stir-fry (Step 7)
