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Plum vegetable and tofu stir-fry
Plum vegetable and tofu stir-fry
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Prep Time:
12 minutes
Cook Time:
10 minutes
Total Time:
22 minutes
Ingredients:
  • 300g hokkien noodles
  • 250g firm tofu, drained and cut into 3cm cubes
  • 1 onion, cut into wedges
  • 1 red capsicum, seeded and thinly sliced
  • 1 carrot, thinly sliced diagonally
  • 150g snow peas, trimmed
  • 106.43 gm plum sauce
  • 42.00 gm salt-reduced soy sauce
Instructions:
  • Place the noodles in a large heatproof bowl and pour boiling water over them. Let them sit for 5 minutes, then drain and set aside.
  • Heat a wok or large non-stick frying pan over medium-high heat. Cook the tofu in a little peanut oil until golden, about 1-2 minutes. Remove and set aside.
  • Wipe the wok clean with a paper towel. Add a bit more oil, onion, capsicum, and carrot. Stir-fry for 4 minutes until just tender. Toss in snow peas and cook for another minute. Mix plum sauce and soy sauce together. Add noodles and plum sauce mixture to the wok. Stir-fry for 3 minutes. Portion noodles onto plates and garnish with tofu. Serve promptly.

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