Mains, Vegan, Vegetarian

Crispy Tofu & Vegetable Stir Fry

Step 1 of 6

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

Mains, Vegan, Vegetarian

Crispy Tofu & Vegetable Stir Fry

Recipe by Ninja Kitchen

Tip: Cooking Mode