Honey Soy Tofu Stir-Fry Noodles
Nothing can beat a simple homemade tofu noodle stir-fry on nights where time is short and tummies are empty. It’s easy, meat-free and flavour-packed!
Makes 4
Prep Time 15 mins
Cook Time 10 mins
Easy As
Ingredients
180 g dried Udon noodles
300 - 400 g firm tofu
1 Tbsp sesame oil
1 small red onion, sliced lengthwise
1 clove garlic, crushed
1 tsp fresh ginger, finely grated
1 medium carrot, cut into thin matchstick pieces
100 g shitake mushrooms, sliced*
1 courgette, thinly sliced
2 heads bok choy, trimmed, washed and chopped
¼ cup Wattie's Creations Soy and Honey Sauce
2 Tbsp Wattie's Creations Sweet Chilli Sauce
2 Tbsp water
Fresh coriander leaves
Fresh red chillies, thinly sliced
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Cook the Udon noodles in plenty of boiling water according to packet instructions. Drain and rinse under cold water.** Step 2
Pat the tofu dry with paper towels and cut into ½ cm slices. Step 3
While the noodles are cooking, heat a dash of oil in a wok or frying pan. Add tofu and stir-fry until lightly golden. Remove from the pan and set aside. Step 4
Add sesame oil to the pan. Add onion, garlic and ginger and stir-fry over a medium low heat until onion starts to soften. Add carrot and mushrooms and stir-fry for 2 minutes, then add courgette and bok choy. Stir-fry until vegetables are wilted. Return tofu to the pan. Pour over Wattie’s Creations Soy and Honey Sauce, Wattie’s Creations Sweet Chilli Sauce and water. Add prepared noodles and toss together until hot. Serve garnished with fresh coriander leaves and red chillies. Tips
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
180 g dried Udon noodles
2
300 - 400 g firm tofu
3
1 Tbsp sesame oil
4
1 small red onion, sliced lengthwise
5
1 clove garlic, crushed
6
1 tsp fresh ginger, finely grated
7
1 medium carrot, cut into thin matchstick pieces
8
100 g shitake mushrooms, sliced*
9
1 courgette, thinly sliced
10
2 heads bok choy, trimmed, washed and chopped
11
¼ cup Wattie’s Creations Soy and Honey Sauce
12
2 Tbsp Wattie’s Creations Sweet Chilli Sauce
13
2 Tbsp water
14
Fresh coriander leaves
15
Fresh red chillies, thinly sliced
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