Tofu & noodle stir-fry

I am no expert in making stir-fry and I had to look at various recipes to get some real inspiration for this one. It turned out very tasty so there will be more stir-fries on the menu from now on, for sure!


Serves 4:

1 TBSP chilli-infused olive oil
1 TBSP groundnut oil
250g firm tofu, diced
2 pak-choi, leaves shredded and stems sliced (placed in 2 different bowls)
1 broccoli head, cut into florets
1 red hot chilli, chopped
100g baby sweetcorn cobs, sliced

400g medium-egg noodles

5 TBSP medium-dry sherry
2 TBSP dark soy sauce
1 TBSP tomato sauce
2 tsp cornflour
1 pinch ginger

1. In a wok or large saucepan, heat the oils and fry the pak choi stems and tofu for 5 minutes. Then add all the other vegetables and fry for another 5-8 minutes until all the vegetables are cooked.

2. Meanwhile, whisk all the sauce ingredients together, and add to the stir-fry. Mix well with the tofu and vegetables and cook until it thickens a little.

3. At the same time, cook the noodles according to the package instructions. (I have made my own noodles once, but it extremely time-consuming, and not much better than what you can buy, so really not worth it in my opinion)

4. Mix the noodles to the stir-fry and serve into warm plates.