This dish contains the following allergens: Soybeans, sesame
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4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
280g
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
200g
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
100g
instant rice noodles, soaked in boiling water
To serve
sesame seeds
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
9oz
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
7oz
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
3oz
instant rice noodles, soaked in boiling water
To serve
sesame seeds
Utensils
Step 1
In a small bowl, whisk together the sesame oil, soy sauce, garlic and ginger. Whisk in a teaspoon of the corn flour to slightly thicken and reserve
Step 2
In a shallow bowl, add corn flour and coat the tofu in the corn flour. Shake off any excess corn flour
Step 3
Heat the Ninja 28cm frying pan over a medium/high heat. Add 4 tablespoons sunflower oil and preheat for 3 minutes, until hot. Add tofu and fry until golden and crispy. When tofu is done cooking, remove from pan and drain onto a piece of kitchen paper on a plate and reserve
Step 4
Add remaining oil to frying pan and heat for 1 minute. Add spring onion and chilli and cook for 1 minute. Then add the broccoli and peppers and cook for 4-5 minutes until vegetables are starting to get tender
Step 5
Stir reserved sauce into the vegetables. Then add in the cooked pieces of tofu and stir well. Continue to cook for 6-8 minutes
Step 6
While tofu and vegetables are cooking, drain the rice noodles then stir the noodles into the pan and cook for another 2 minutes. Serve and sprinkle with sesame seeds
In a small bowl, whisk together the sesame oil, soy sauce, garlic and ginger. Whisk in a teaspoon of the corn flour to slightly thicken and reserve
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
280g
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
200g
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
100g
instant rice noodles, soaked in boiling water
To serve
sesame seeds
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
9oz
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
7oz
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
3oz
instant rice noodles, soaked in boiling water
To serve
sesame seeds
Step 2 of 6
In a shallow bowl, add corn flour and coat the tofu in the corn flour. Shake off any excess corn flour
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
280g
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
200g
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
100g
instant rice noodles, soaked in boiling water
To serve
sesame seeds
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
9oz
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
7oz
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
3oz
instant rice noodles, soaked in boiling water
To serve
sesame seeds
Step 3 of 6
Heat the Ninja 28cm frying pan over a medium/high heat. Add 4 tablespoons sunflower oil and preheat for 3 minutes, until hot. Add tofu and fry until golden and crispy. When tofu is done cooking, remove from pan and drain onto a piece of kitchen paper on a plate and reserve
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
280g
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
200g
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
100g
instant rice noodles, soaked in boiling water
To serve
sesame seeds
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
9oz
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
7oz
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
3oz
instant rice noodles, soaked in boiling water
To serve
sesame seeds
Step 4 of 6
Add remaining oil to frying pan and heat for 1 minute. Add spring onion and chilli and cook for 1 minute. Then add the broccoli and peppers and cook for 4-5 minutes until vegetables are starting to get tender
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
280g
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
200g
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
100g
instant rice noodles, soaked in boiling water
To serve
sesame seeds
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
9oz
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
7oz
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
3oz
instant rice noodles, soaked in boiling water
To serve
sesame seeds
Step 5 of 6
Stir reserved sauce into the vegetables. Then add in the cooked pieces of tofu and stir well. Continue to cook for 6-8 minutes
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
280g
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
200g
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
100g
instant rice noodles, soaked in boiling water
To serve
sesame seeds
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
9oz
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
7oz
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
3oz
instant rice noodles, soaked in boiling water
To serve
sesame seeds
Step 6 of 6
While tofu and vegetables are cooking, drain the rice noodles then stir the noodles into the pan and cook for another 2 minutes. Serve and sprinkle with sesame seeds
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
280g
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
1
red chilli, thinly sliced
200g
Tenderstem broccoli, cut into 2.5cm chunks
2
red peppers, cut into 2cm square pieces
100g
instant rice noodles, soaked in boiling water
To serve
sesame seeds
4 tbsp
tablespoons sesame oil
6 tbsp
tablespoons soy sauce
1
garlic clove, peeled and minced
3cm piece
ginger, peeled and grated
4 tbsp
tablespoons corn flour, divided
5 tbsp
tablespoons sunflower oil, divided
9oz
tofu, drained, patted dry and cut into 2cm cubes
1 bunch
spring onions, sliced into 1.5cm lengths, including the green part
