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BG Diet

Tofu & vegetable rice noodle stir-fry

  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings


  • 175g dried rice stick noodles
  • 1 1/2 tablespoons peanut oil
  • 1 cup chopped fresh coriander
  • 3 garlic cloves, crushed
  • 3 shallots, trimmed, thinly sliced
  • 1 x 320g pkt Nigari Hard Tofu, cut into 1cm pieces
  • 200g broccoli, trimmed, cut into florets
  • 1 zucchini, sliced
  • 1 small red capsicum, halved, deseeded, thinly sliced
  • 80ml (1/3 cup) kecap manis
  • 2 tablespoons soy sauce
  • 2 tablespoons hot water
  • 1 fresh red chilli, deseeded, thinly sliced


  • 1
    Cook the noodles following packet directions or until tender. Drain.
  • 2
    Heat a wok over high heat. Add 1 tablespoon of oil and heat until just smoking. Swirl to coat. Add the coriander and garlic, and stir-fry for 30 seconds. Add the shallot and tofu. Season with salt and pepper. Stir-fry for 3-4 minutes or until golden. Transfer to a bowl.
  • 3
    Add the remaining oil to the wok and heat until just smoking. Add the broccoli, zucchini and capsicum, and stir-fry for 4 minutes or until tender.
  • 4
    Combine the kecap manis, soy sauce and water in a small bowl. Add the noodles, tofu mixture and soy sauce mixture to the wok. Stir-fry for 1-2 minutes or until combined and the tofu is heated through. Sprinkle with the chilli to serve.

Source: taste.com.au


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