Meat-free and quick to make, this tofoo and tenderstem broccoli stir-fry is the perfect vegetarian meal.
With Oriental flavours, this Tofoo and Tenderstem broccoli stir-fry will make a refreshing dinner. Plus, it’s super-quick to whip up.
Ingredients (serves 2)
160g Oriental Tofoo
1 tbsp soy sauce
1 tbsp mirin
2cm-piece fresh root ginger, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
1 tbsp sunflower oil
1 red onion, peeled and sliced into thin wedges
150g Tenderstem broccoli
150g cooked egg noodles
Method
Toss the Tofoo with the soy sauce, mirin, ginger and garlic.
Heat the sunflower oil in a non-stick pan or wok and fry the Tofoo cubes for five minutes, add the red onion, broccoli and noodles. Toss well and stir-fry for a further five minutes.
Toss in the noodles and heat through for two minutes. Serve.
Recipe courtesy of Tofoo
