Ingredients


250g pack firm tofu, drained (we used Cauldron)

2 tbsp soy free seasoning sauce, plus extra to serve (optional)

300g halved bok choi

1 tbsp garlic infused oil

small knob of ginger, peeled and shredded

300g pack straight-to-wok rice noodles

1 tbsp sesame seed

1 tbsp sesame oil, plus extra to serve (optional)


Serves - 4







Method


Cut the tofu into 12 pieces and mix with 1 tbsp of soy free seasoning sauce and 1 tsp of sesame oil.

Heat the remaining oil in a wok, then stir-fry the vegetables, garlic infused oil and ginger for 2 mins until the vegetables are starting to wilt.

Drizzle with 2 tbsp water, then stir-fry for another min.

Add the noodles, sesame seeds and soy free seasoning sauce from the marinated tofu, then stir-fry for 2 mins.

Now add the tofu, splash over the remaining soy free seasoning sauce, then cover with a lid or baking sheet.

Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.

Lift the noodles and tofu into bowls and splash over a little more soy free seasoning sauce and sesame oil to serve, if you like.


Recipe adapted from: Good Food

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