Tofu & vegetable stir-fry

Get ready to sizzle with this super speedy vegetarian stir-fry.

Recipe «Tofu & vegetable stir-fry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 300g hokkien noodles, 2 tbsp peanut oil, 350g Blue Lotus Foods sweet chilli tofu nuggets, 2 carrots, peeled, cut into thick matchsticks, 1 red capsicum, deseeded, thinly sliced , 125g baby corn, halved diagonally, 60ml Massel vegetable liquid stock, 2 tbsp sweet chilli sauce , 2 tbsp kecap manis, 5 green shallots, ends trimmed, thinly sliced.

Ingredients:

• 300g hokkien noodles 
• 2 tbsp peanut oil 
• 350g Blue Lotus Foods sweet chilli tofu nuggets 
• 2 carrots, peeled, cut into thick matchsticks 
• 1 red capsicum, deseeded, thinly sliced 
• 125g baby corn, halved diagonally 
• 60ml Massel vegetable liquid stock 
• 2 tbsp sweet chilli sauce 
• 2 tbsp kecap manis 
• 5 green shallots, ends trimmed, thinly sliced 

Instructions

1. Cook the noodles in a large saucepan of boiling water for 1-2 minutes or until separated and tender. Drain well.
2. Heat 1 tablespoon of the oil in a wok over high heat until just smoking. Add the tofu and stir-fry for 2-3 minutes or until light golden and heated through. Transfer to a heatproof bowl.
3. Heat the remaining oil in the wok over high heat. Add the carrot, capsicum and corn and stir-fry for 1 minute. Add the stock and cook, tossing, for 2-3 minutes or until vegetables are just tender.
4. Return the tofu to the wok along with the noodles, sweet chilli sauce, kecap manis and green shallot, and stir-fry for 1 minute or until well combined and heated through. Divide among serving bowls and serve immediately.