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Tofu & vegetable rice noodle stir-fry
Tofu & vegetable rice noodle stir-fry
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Whip up a quick and flavorful Thai noodle stir-fry with fresh vegetables and fragrant coriander.
Ingredients:
  • 175g dried rice stick noodles
  • 27.30 gm peanut oil
  • 250.00 ml 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
  • 42.00 gm soy sauce
  • 40.00 gm hot water
  • 1 fresh red chilli, deseeded, thinly sliced
Instructions:
  • Prepare the noodles according to the package instructions until they are tender, then drain them.
  • Preheat a wok over high heat until it sizzles. Pour in 1 tablespoon of oil and let it heat until it shimmers. Swirl to cover the bottom. Toss in the coriander and garlic, stir-fry for 30 seconds. Introduce the shallot and tofu, then season with salt and pepper. Stir constantly for 3-4 minutes until golden. Serve in a bowl.
  • Heat the remaining oil in the wok until it starts to smoke. Stir in the broccoli, zucchini, and capsicum, and cook for 4 minutes or until they're tender.
  • Mix kecap manis, soy sauce, and water in a small bowl. Add noodles, tofu mix, and soy sauce to the wok. Stir-fry for 1-2 minutes until tofu is heated through. Sprinkle with chili before serving.

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