Crispy Tofu and Vegetable Stir-Fry With Noodles and Black Bean Sauce
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 25mins
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- Serves
- 2
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- Calories
- 492
One taste of this homemade version of a takeout classic and you’ll never need to order in again. Crunchy chunks of mixed peppers are a black bean classic, but broccoli and sugar snaps are also worth a try. Tofu can sometimes taste bland, but here it takes on the flavour of this mouth-watering sauce beautifully.
recipe updated 3 Sep. 2021
Ingredients
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- Tofu
- 150 g
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- Ginger
- 1 teaspoon
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- Red onion
- 1
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- Red capsicum
- 1
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- Yellow capsicum
- 1
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- Broccoli
- ½ head
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- Sunflower oil
- 1 tablespoon
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- Sugar snap peas
- 120 g
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- Cashew nuts
- 50 g
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- Oyster sauce
- 2 tablespoons
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- Black bean sauce
- 3 tablespoons
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- Water
- 400 ml
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- Salt
- 1 pinch
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- Rice noodles
- 200 g
Tools
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Frying pan
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Large saucepan
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Large serving bowl
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Cutting board
Step preview
- Add sunflower oil to a clean frying pan
- Heat in frying pan
- Add tofu to the frying pan
- Fry in frying pan until golden brown - approx 2 min, high heat
- Transfer content of frying pan to cutting board and cover
- Add ginger, red onion, red capsicum, yellow capsicum, broccoli, sugar snap peas and cashew nuts to the frying pan
- Fry in frying pan until light golden - approx 5 min, medium-high heat
- Add oyster sauce and black bean sauce to the frying pan
- Transfer tofu to frying pan
- Cook in frying pan - approx 1 min
- Add water, salt and rice noodles to a clean large saucepan
- Cook - approx 8 min
- Drain
- Transfer content of frying pan to large serving bowl
- Transfer noodles to large serving bowl
- Serve immediately