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Tofu & vegetable stir-fry
Tofu & vegetable stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try this quick and delicious veggie stir-fry for a burst of flavor!
Ingredients:
  • 300g hokkien noodles
  • 36.40 gm peanut oil
  • 350g sweet chilli tofu nuggets
  • 2 carrots, peeled, cut into thick matchsticks
  • 1 red capsicum, deseeded, thinly sliced
  • 125g baby corn, halved diagonally
  • 60ml (1/4 cup) vegetable liquid stock
  • 44.00 gm sweet chilli sauce
  • 40.00 ml kecap manis
  • 5 green shallots, ends trimmed, thinly sliced
Instructions:
  • Boil the noodles in a large saucepan of water for 1-2 minutes until soft and separate. Drain thoroughly.
  • In a smoking hot wok, sear the tofu in 1 tablespoon of oil for 2-3 minutes until lightly golden and warmed through. Transfer to a heatproof bowl.
  • Heat the remaining oil in the wok over high heat. Stir-fry the carrot, capsicum, and corn for 1 minute. Add the stock and cook for 2-3 minutes until vegetables are just tender.
  • Add the tofu back to the wok along with the noodles, sweet chili sauce, kecap manis, and green shallot. Stir-fry for 1 minute until everything is well combined and heated through. Serve immediately in serving bowls.

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