Spicy tofu stir-fry

This lightly spiced veggie stir-fry is low-effort, and given that there’s little washing-up to do afterwards, it’s ideal for the end of a busy day.

SERVES 4 PREP 10 mins COOK 25 mins EASY V

50ml low-sodium soy sauce ½ tbsp sesame oil

2 tsp honey or agave

½-1 tsp chilli lakes

1 tsp corn lour

280g irm tofu, cut into cubes 1½ tbsp vegetable oil 2 carrots, thinly sliced on

the diagonal

250g broccoli, cut into lorets 2 garlic cloves, inely sliced 10g ginger, inely sliced 300g straight-to-wok rice noodles 10g coriander, roughly chopped

Mix the soy sauce, sesame oil, honey and chilli flakes in a small bowl, then pour a little out into another small bowl and mix well with the cornflour to combine. Stir this back into the bowl with the rest of the sauce. Set aside.

Pat the tofu dry and season well. Put a wok or large frying pan over high heat. Once hot, pour in 1 tbsp of the vegetable oil and fry the tofu on all sides until golden, around 5-8 mins. Remove to a plate and set aside.

Heat the remaining 1/2 tbsp oil in the pan, then fry the carrots and broccoli, stirring constantly, for 4-5 mins, adding a splash of water towards the end. Stir through the garlic and ginger, and cook for a further few minutes until fragrant.

Add another splash of water to cook through the vegetables, then toss in the noodles, fried tofu, sauce and most of the coriander. Mix well.

Divide the noodles between four bowls and serve with the remaining chopped coriander sprinkled over.

GOOD TO KNOW low cal • calcium • ibre • vit c •

1 of 5-a-day

PER SERVING 482 kcals • fat 11g • saturates 2g • carbs 73g • sugars 8g • ibre 7g • protein 19g • salt 1.3g