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Tofu Vegetable Stir Fry

Tofu roasted in a Chow Mein sauce served with a mushroom, broccoli and pak choi stir fry.

Prep: 15 mins
Cook: 30 mins
Serves: 4
    • 1 carton Blue Dragon Tofu
    • 2 tbsp. Blue Dragon Chow Mein Stir Fry Sauce
    • 1 tbsp. runny honey
    • 1 tbsp. Blue Dragon Sesame Oil
    • 1 tbsp. vegetable oil
    • 2 carrots, thinly sliced
    • 175g broccoli
    • 50g mushrooms, sliced
    • 4 spring onions, sliced
    • 3 heads bok choy/ pak choi
    • 50g green beans
    • 250g Blue Dragon Wholewheat Noodles
    • 1 tbsp. sesame seeds, toasted
    • 1 lime zested
    1. Preheat the oven to 230°c/450F/Gas 8. Remove the tofu from the carton and cut into bite size pieces and toss with the Chow Mein Stir Fry Sauce, runny honey and sesame oil. Spread onto a baking sheet lined with foil and roast for 15-20 minutes.
    2. Heat the stir fry oil in a large wok or frying pan and stir fry the carrots, broccoli and mushrooms for 2 minutes. Add the noodles and stir fry for 2 mins.
    3. Add 2 tablespoons of water and stir fry for a further 1 minute. Add the remaining ingredients and stir fry for 2-3 minutes until all the vegetables are tender.
    4. Scatter over the tofu and heat until warmed through (do not stir fry as you will break up the tofu). Add the noodles and serve immediately scattered with the sesame seeds and grated lime.

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