Tofu and Vegetable Stir-Fry

Tamara Stimpson

So fast and healthy it'll become a staple in your house!



12 ounces firm tofu, cut into 2 cm cubes

1 tbsp light soy sauce

1 tbsp chili sauce

1 tsp sesame oil

2 oz egg noodles

1 tbsp vegetable oil

1 head of pak choi

1 red pepper, deseeded and cubed

6 spring onions, cut into 5 cm lengths

Handful of fresh snow peas

1 tbsp cashew nuts, roughly chopped


  • Marinate the tofu with the soy, chilli sauce and sesame oil.
  • Meanwhile, cook the noodles in boiling water for 4 minutes or until tender. Drain and return to the pan.
  • Heat the oil in a wok or large frying pan, then add the tofu. Fry for 2-3 minutes until golden. Tip into the pan of noodles.
  • Cut off the pak choi leaves and chop the stems on a slant. Add the stems to the wok with the pepper, spring onions, and cashew nuts and stir fry for 3-4 minutes until softened.
  • Return the noodles and tofu to the wok. Throw in the pak choi leaves.
  • Toss and divide between plates.