Tofu and Vegetable Stir Fry

READY IN: 30mins
Recipe by Sackville

This comes from BBC Good Food magazine. They recommend it as part of a low GI diet.

Top Review by ellie_

This is an interesting dish even though I needed to cook it longer than indicated. I wasn't sure of some of the ingredients so I used spinach and snow peas and probably a bit more egg noodles than indicated. Thanks for sharing.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a