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Chilli tofu and noodle stir-fry
Chilli tofu and noodle stir-fry
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Prep Time:
12 minutes
Cook Time:
10 minutes
Total Time:
22 minutes
Whip up a zesty stir-fry with tofu, greens, and rice noodles for a quick and nourishing meal in minutes!
Ingredients:
  • 42.00 gm soy sauce
  • 2 small fresh red chillies, deseeded, finely chopped
  • 1 300g pkt firm tofu, drained, cut into 2cm cubes
  • 1 250g pkt dried rice stick noodles
  • 1 bunch baby bok choy
  • 1 bunch choy sum
  • 2 red banana chillies
  • 36.40 gm peanut oil
  • 1 brown onion, halved, cut into thin wedges
Instructions:
  • In a bowl, mix together soy sauce, garlic, and chilies. Add tofu, stir well, and let it sit.
  • Place the noodles in a heatproof bowl and cover with boiling water. Let them soak for 7 minutes.
  • Prepare the bok choy and choy sum by washing, drying, and cutting the stems and leaves into 3cm lengths. Quarter the banana chillies lengthwise, deseed them, and slice crosswise into 1.5cm-thick pieces while the noodles are soaking.
  • Pat dry the tofu and save the marinade. Heat oil in a large wok or frying pan over medium-high heat. Cook half the tofu for 3 minutes, flipping until golden. Transfer to a plate and repeat with the remaining tofu.
  • Sauté the onion in the wok until just soft. Add the bok choy, choy sum stems, banana chillies, and stir-fry until just soft. Pour in the reserved marinade and add bok choy and choy sum leaves, stir-fry until wilted. Mix in the drained noodles and tofu, toss until heated through. Serve hot.

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