Tofu Vegetable Stir-Fry

Tofu Vegetable Stir-Fry Food Recipe


For the Tofu Marinade

195g extra-firm tofu

2 teaspoons dark soy sauce

2 cm piece ginger, finely chopped

1 garlic clove, finely chopped

2 tablespoons lemon or lime juice

1 teaspoon sesame oil

For the Stir-Fried Noodles

85g vermicelli rice noodle

3 teaspoons vegetable oil

1 spring onion, trimmed and thinly sliced

1 garlic clove, finely chopped

1/2 red chilli, deseeded and finely chopped

2 cm piece ginger, peeled and finely chopped

100g pak choi/ brede tom pouce

50g fresh bean sprouts

1 large red pepper, sliced

1 carrot, sliced

50g corn kernels, drained

1 teaspoon dark soy sauce

Juice of 1/2 lime, freshly squeezed

1 tablespoon finely chopped coriander


  • Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top.
  • Put a heavy weight on top of the tofu and leave it for at least 15 minutes. Cut the tofu into cubes.
  • Make the marinade by mixing together remaining ingredients. Put the tofu cubes in small bowl.
  • Add marinade, cover and leave for 30 to 60 minutes. Cook noodles as per package instructions.
  • Drain and sit them in a bowl of cold water. Heat a non-stick frying pan and add the tofu cubes.
  • Fry tofu cubes till hot and crispy. Before removing tofu from pan, add any remaining marinade.
  • Let it sizzle for 10 seconds. Place the cooked tofu on a warm plate; cover with foil to keep warm.
  • In a frying pan or wok, heat oil over high heat. Add the spring onion, garlic, red chilli and ginger.
  • Stir constantly for about 1 minute, then add bean sprouts, pak choi, peppers, carrots and corn kernels.
  •  Stir for another 1 to 2 minutes, then add the cooked noodles. Toss well, then add the soy sauce.
  • Add lime juice and mix until well combined. Remove from the heat and divide between 2 bowls.
  • Top each bowl with tofu and drizzle over any juices. Sprinkle with the coriander before serving.