Vegetable Burgers

Vegetable stir-fry with tofu & noodles

Category: Main meal | Serves: 2 as a main course or serves 2–3 as a supper

Prep time: 20 minutes | Cooking time: 15 minutes


2½ tsp rapeseed or olive oil

115g (4oz) firm tofu, well-drained and cut into 2.5cm (1in) dice

1 red pepper, deseeded and thinly sliced

4 spring onions, chopped

1 small clove garlic, crushed

1 small fresh red chilli, deseeded and finely chopped

85g (3oz) mangetout

85g (3oz) green cabbage leaves, finely shredded

1 carrot, shaved into long, thin ribbons (using peeler)

2 nests of dried medium egg noodles or wholewheat noodles (about 82–98g/3–3½oz total weight)

3 tbsp homemade or reduced-salt vegetable stock

3 tbsp unsweetened apple juice

2 tsp reduced-salt soy sauce, or to taste

Freshly ground black pepper, to taste

1 tbsp toasted sesame seeds (optional)

  1. Heat 1 teaspoon oil in a non-stick wok.
  2. Add tofu; cook over a medium-high heat for 5–6 minutes or until golden all over, turning occasionally. Remove to a plate using slotted spoon; keep hot.
  3. Add remaining oil to any juices in wok. Add red pepper, spring onions, garlic and chilli; stir-fry over a medium-high heat for 2–3 minutes. Add mangetout, green cabbage and carrot; stir-fry for 2–3 minutes.
  4. Meanwhile, cook noodles according to packet instructions; drain, rinse, drain again and keep hot.
  5. Return tofu to wok. Add stock, apple juice, soy sauce and black pepper; stir-fry for 1–2 minutes or until hot.
  6. Add hot noodles and toasted sesame seeds (if using); toss to mix for a minute or so overheat. Serve immediately.

Cook's tips

  • Try using dry sherry in place of some of the apple juice or stock, if you like.

Nutritional information

Vegetable stir-fry with tofu & noodles nutritional information