Tofu and spiced veg noodle stir-fry

Chilli and ginger sauce adds great flavour to this filling vegetarian stir-fry.

Serves: 4

Preparation time:  20 minutes

Cooking time:  15 minutes

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You will need

  • 396g pack tofu, drained
  • 1 tablespoon vegetable oil
  • 250g pack closed cup chestnut mushrooms, sliced
  • 325g bag mixed vegetable stir-fry by Sainsbury's
  • 120ml pouch sweet chilli and ginger stir-fry sauce by Sainsbury's
  • 410g pack free range fresh egg noodles by Sainsbury's
  • 1 teaspoon toasted sesame oil by Sainsbury's
  • 1 tablespoon fresh coriander, chopped
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Recipe Information

Step by step guide to making Tofu and spiced veg noodle stir-fry

  1. Prepare the tofu. Remove the excess moisture by wrapping the tofu in a few layers of kitchen paper.
  2. Sandwich between 2 chopping boards, then weigh down the boards with tins. Leave for 5-10 minutes, remove the boards and unwrap.
  3. Cut the tofu in half horizontally then into triangles.
  4. Heat half the vegetable oil in a frying pan or wok and add the tofu. Cook for 3-4 minutes on each side until browned. Remove from the pan and set aside.
  5. Heat the remaining vegetable oil in the pan. Add the mushrooms and stir-fry for 2 minutes
  6. Add the mixed veg, sauce and noodles and stir-fry for a further 2-3 minutes.
  7. Divide between 4 plates, top with the tofu, drizzle with the sesame oil and scatter over the coriander.

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Nutritional information for Tofu and spiced veg noodle stir-fry

Nutritional information for Tofu and spiced veg noodle stir-fry

Nutrition type per serving
Calories 383 kcal
Total Fat 12.8g
Saturated Fat 2g
Salt 0.77g
Sugar 15.9g

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