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Soba noodle and tofu stir-fry

12 minutes (15 minutes)

Serves 4

1½ tablespoons salt reduced soy sauce
1 tablespoon brown sugar
2 teaspoons sesame oil
270g packet soba noodles
1½ tablespoons sunflower oil
300g firm tofu, cut into 1cm cubes, drained on paper towel
400g broccoli, cut into small florets
200g Swiss brown mushrooms, thinly sliced
1 red capsicum, chopped
1 cup frozen baby peas, thawed
2 cloves garlic, crushed
1 tablespoon sesame seeds, toasted

Combine soy sauce, sugar and sesame oil in a small bowl.
Cook noodles in a large saucepan of boiling water for 3 minutes. Drain. Rinse under cold water. Drain again.
Heat half the sunflower oil in a large non-stick wok or frying pan over a medium to high heat. Add tofu. Stir-fry 3 minutes, or until lightly golden. Remove and set aside.
Heat remaining sunflower oil in same wok. Add broccoli and mushrooms. Stir-fry 2-3 minutes, or until mushrooms are just tender. Add capsicum, peas and garlic. Stir-fry a further 1 minute.
Add noodles, tofu and soy sauce mixture. Toss over medium-high heat until well combined and hot. Sprinkle with sesame seeds.

SHORTCUT: For a time saver, replace broccoli, mushrooms, capsicum and peas with 2 x 400g packets fresh stir-fry vegetables or an 850g packet frozen stir-fry vegetables.

TIPS: Soba noodles (made from buckwheat) are available from the Asian food section in supermarkets. Replace with dried udon or rice noodles, if preferred.

Soba noodle and tofu stir-fry

Ingredients

Method

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