Chilli Tofu And Noodle Stir Fry Recipes

CHILLI TOFU AND NOODLE STIRFRY

Chilli Tofu and Noodle Stirfry image

Provided by recipes.com.au

Yield 6 servings

Number Of Ingredients 14

Ingredients

800 g fresh hokkien noodles
0 none spray oil for cooking
350 g firm tofu, cut into cubes
1 cloves garlic, crushed
1 tsp grated ginger
1 none medium onion, sliced into wedges
1 none medium red capsicum, sliced
1 none medium zucchini, sliced
1 none medium carrot, sliced
200 g fresh baby corn
1 bunch broccolini, coarsely chopped
0.25 cup MAGGI Oyster Sauce 275mL
0.25 cup MAGGI Chilli Sauce
2 tbsp sesame seeds

Steps:

place noodles in a large heatproof bowl; cover with boiling water, stand until just tender, seperate with a fork; drain. set aside.
heat a large frying pan or wok over high heat; spray with oil. add tofu in 2 or 3 batches, cook until browned; set aside.
reheat frying pan or wok over medium heat; spray with oil, add garlic, ginger, onion; stirfry for 2 minutes or until soft. add capsicum, zucchini, carrot, corn and broccolini; stirfry for 3-5 minutes or until tender crisp.
add noodles, tofu and combined MAGGI oyster sauce and MAGGI chilli sauce; stirfry for 2 minutes or until heated through.

Nutrition Facts : ServingSize 6 calories, Calories 359 calories, Fat 10 g, SaturatedFat 1.7 g, Carbohydrate 44.7 g, Sugar 7.9 g, Sodium 895 mg, Fiber 13 g, Protein 22 g

SWEET CHILLI TOFU WITH PINEAPPLE STIR-FRIED NOODLES

Sweet chilli tofu with pineapple stir-fried noodles image

Stir-fry chunks of firm tofu and serve over noodles and canned pineapple pieces for a budget-friendly homemade Chinese inspired dinner

Provided by Cassie Best

Categories Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 8

Ingredients

250g egg noodles
396g pack firm tofu
4 tbsp sweet chilli sauce
4 tbsp soy sauce
540g can pineapple pieces in juice, drained but keep the juice
1 tbsp vegetable oil
8 spring onions , finely sliced (keep the green parts separate)
250g frozen sliced mixed peppers

Steps:

Pour boiling water over the noodles and set aside to soften for 15 mins. Cut the tofu in half through the centre to make 2 thinner pieces, then in half the other way to make 4 rectangles, and in half on the diagonal to make 8 triangles. In a frying pan, mix the chilli sauce, 2 tbsp soy and 3 tbsp pineapple juice. Add the tofu and cook until the sauce is thick and sticky, turning the tofu halfway through cooking. Tip into a serving dish with any sauce and keep warm.
Drain the noodles. Heat the oil in the pan, add the peppers and the white parts of the spring onions and and fry for 8-10 mins until the peppers have defrosted and softened. Add the pineapple, noodles and remaining soy sauce, then toss together and heat through. Serve with the tofu, scattered with the green parts of the spring onions.

Nutrition Facts : Calories 512 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.7 milligram of sodium

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