Chilli, Pepper and Basil Tofu Stir-Fry
Slippery noodles coated in a sweet, salty, hot and slightly sour sauce and served with crispy fried Tofu. The vibrant green tenderstem broccoli adds texture and a good generous helping of your 5-a-day. There is a little effort required to bring this dish together as the tofu requires a little attention, but it's very worth it. The end result is fresh and filling and we are sure it will be a welcome addition to your mid-week repertoire.
Method
Based on 4 servings, adjust as needed.
Step 1
To prepare the tofu, wrap each block between two sheets of kitchen paper and press down firmly to draw out the moisture. This will allow the tofu to fry rather than boil in the hot frying pan. Cut into 2cm pieces and set aside. Slice the broccoli length ways to speed up the cooking time.
Step 2
For the sauce, mix together the soy sauce, Shaoxing wine, sugar, black pepper and vegetable stock.
Step 3
Next, warm the sesame oil in a large frying pan set over a medium-high heat. Once hot, pop in the diced tofu and fry for 2-3 minutes on each side, until golden brown all over. You might need to do this in batches if your pan looks a little overcrowded. Remove the tofu from the pan and set to one side.
Step 4
Meanwhile, cook the soba noodles in boiling water for 6-7 minutes until just cooked. Drain, toss through a little sesame oil to stop them from sticking together. If they do become a little sticky, pour over a kettle of boiling water just before serving and drain again. This should remove a little of the starch and also help to heat them up.
Step 5
Add a splash of sesame oil to the frying pan, followed by the sliced chilli, ginger and garlic. Cook for 1-2 minutes, making sure that the garlic doesn't burn. Add the tenderstem broccoli and the sauce you made earlier. Bring to a simmer and cook for 5-6 minutes, until the broccoli is cooked through.
Step 6
Whilst the broccoli is cooking, add the cornflour to a small bowl and mix with the same amount of water. Pour into the frying pan and stir until the sauce thickens. Add the cooked tofu, basil leaves and toss to combine.
Step 7
To serve, place the noodles into bowls, top with the stir-fry and scatter over the sesame seeds (if using), adding more soy sauce to taste.
- Ingredients
- Based on 4 servings
-
2 tbsp Toasted Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
1 tbsp Brown Sugar, you could also use honey, maple or agave 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
1 tbsp Cornflour 1x Sainsbury's Cornflour 500g -
330g Tenderstem Broccoli, cut in half lengthways 1x Sainsbury's Tenderstem Broccoli 330g -
6 tbsp Shaoxing Rice Wine, or mirin 1x Yutaka Shaoxing Rice Wine 150ml -
1 tsp Cracked Black Pepper 1x Sainsbury's Coarse Ground Black Pepper 45g -
600g Firm Tofu, drained and cut into 2cm pieces 2x Sainsbury's SO Organic Super Firm Tofu 300g -
2 Red Chillies, thinly sliced 1x Sainsbury's Red Chillies 65g -
4 Garlic Cloves, peeled and thinly sliced 1x Sainsbury's Garlic -
1.5 tbsp Fresh Ginger, peeled and cut into matchsticks 1x Sainsbury's Root Ginger Loose -
6 tbsp Light Soy Sauce, plus extra to serve 1x Sainsbury's Light Soy Sauce 150ml -
340g Soba Noodles, or double the amount of straight to wok 1x Tiger Tiger Soba Japanese Style Wheat & Buckwheat Noodles 340g -
15g Fresh Basil, thinly sliced 1x Sainsbury's Fresh Packed Basil 30g -
2 tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 50g -
300ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g