Chilli Tofu and Noodle Stirfry Recipe

Chilli Tofu and Noodle Stirfry

Ingredients

  • 800g
    fresh hokkien noodles
  • spray oil for cooking
  • 350g
    firm tofu , cut into cubes
  • 1 clove
    garlic , crushed
  • 1 tsp
    grated ginger
  • 1 medium (150g)
    onion , sliced into wedges
  • 1 medium (200g)
    red capsicum , sliced
  • 1 medium (120g)
    zucchini , sliced
  • 1 medium (120g)
    carrot , sliced
  • 200g
    fresh baby corn
  • 1 bunch
    broccolini , coarsely chopped
  • ¼ cup (60mL)
  • ¼ cup (60mL)
  • 2 tbsp
    sesame seeds

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. Heat a large frying pan or wok over high heat; spray with oil. Add tofu in 2 or 3 batches, cook until browned; set aside.

  2. Reheat frying pan or wok over medium heat; spray with oil, add garlic, ginger, onion; stirfry for 2 minutes or until soft. Add capsicum, zucchini, carrot, corn and broccolini; stirfry for 3–5 minutes or until tender crisp.

  3. Add noodles, tofu and combined MAGGI Oyster Sauce and MAGGI Sweet Chilli Sauce; stirfry for 2 minutes or until heated through.

  4. Toss with sesame seeds and serve immediately.

Rate
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