This delicious stir-fry is jam-packed with fresh and satisfying ingredients. The combination of chilli and tofu will excite your tastebuds and leave you wanting more! But if you don’t like spicy food, then just reduce the amount of chilli to your liking.
Ingredients
- 200 g rice vermicelli noodles
- 1 fresh long red chilli, seeds removed and finely diced
- 1 garlic clove, crushed
- 2 cm fresh ginger, finely grated
- ½ cup (80 ml) reduced-salt tamari or soy sauce
- 340 g firm tofu, cut into 2 cm cubes
- 1 tablespoon sesame oil
- ½ medium red pepper, seeds removed and thinly sliced
- 100 g mushrooms, sliced
- 60 g baby corn, sliced
- 120 g bok choy, roughly chopped
- 1 tablespoon sesame seeds
- Fresh coriander leaves, to garnish
How to Make It
- Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside.
- Whisk the chilli, garlic, ginger and tamari or soy sauce together in a shallow bowl. Add the tofu and turn gently to coat. Cover with cling film and place in the refrigerator for 15 minutes to marinate.
- Remove the tofu and reserve the marinade. Heat a wok over high heat. Add half the oil and carefully swirl it around to coat the sides of the wok. Heat until very hot. Add half of the tofu and cook for 3 minutes or until golden, stirring gently. Transfer to a plate. Reheat the wok and repeat with the remaining tofu.
- Heat the remaining oil in the wok over high heat. Add the pepper, mushrooms, baby corn and bok choy and stir-fry for 3–4 minutes or until tender-crisp.
- Add the tofu and reserved marinade and stir-fry for 1 minute. Add the noodles and toss gently until heated through, taking care not to break up the tofu.
- To serve, place the stir-fry in two serving bowls and sprinkle over the sesame seeds and coriander.