Ingredients
For the nofu:
- 150–200g nofu
- 1 tbsp cornstarch
- Oil for frying (e.g., olive or avocado)
- Toss the block in a mix of paprika, curry powder, cumin, garlic powder, onion powder, and a pinch of salt.
For the stir-fry:
- 2 portions cooked ramen or rice noodles (about 120–150 g dry noodles)
- 1 small red onion, sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 small carrot, julienned
- 1 small handful broccoli florets
- 1–2 tsp oil for stir-frying
For the sauce:
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp agave syrup (or maple)
- 1 tbsp lime juice
- Optional: chili flakes or sriracha to taste
Instructions
Prepare the Nofu:
1. Gently pat dry with a towel — no need to press as much as soy tofu, but a quick blot helps crisp it up.
2. Cut the nofu into bite-sized cubes.
3. Toss gently with cornstarch until evenly coated.
4. Pan-fry or air fry until golden and crispy on all sides. Set aside.
Stir-fry the Veggies:
5. In a large pan or wok, heat 1–2 tsp oil.
6. Add onion, peppers, broccoli, and carrot.
7. Stir-fry on medium-high heat for about 3–5 minutes until just tender but still vibrant.
Add Noodles & Sauce:
8. Add cooked noodles to the pan.
9. Pour in soy sauce, sesame oil, agave, lime juice, and chili if using.
10. Toss everything together and cook for another 1–2 minutes to combine.
Finish & Serve:
11. Top with the crispy tofu cubes.
12. Serve hot — optionally garnish with sesame seeds or chopped spring onions.