Chilli Tofu and Noodle Stirfry Recipe

Chilli Tofu and Noodle Stirfry


  • 800g
    fresh hokkien noodles
  • spray oil for cooking
  • 350g
    firm tofu, cut into cubes
  • 1 clove
    garlic, crushed
  • 1 tsp
    ginger, grated
  • 1 medium (150g)
    onion, sliced
  • 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
  • 1/4 cup (60mL)
  • 1/4 cup (60mL)
    Sweet Chilli Sauce
  • 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 sweet chilli sauce; stirfry for 2 minutes or until heated through.

  4. Toss with sesame seeds and serve immediately.