Peel and slice the carrots into thin strips. Wash the pakchoi and halve it lengthwise. Chop the oyster mushrooms roughly. Slice the spring onion. Peel and finely chop the garlic and ginger. Chop the redchilli.
2 Fry tofu
Gently squeeze the tofu to remove as much of its liquid as possible. Pat it dry with kitchen paper and slice it into cubes. Heat a non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu cubes. Fry for 4-5 min until starting to crisp.
3 Season tofu
Once staring to crisp, add the ginger, garlic and redchilli and fry for 1-2 min further. Add the sweet chilli sauce, soy sauce and sesame oil, and cook for a final 1 min. Transfer the tofu with its sauce to a plate and set aside.
4 Soak vermicelli
Add the rice vermicelli to a bowl. Cover with boiling water and soak for 3-4 min. Once softened, pour the rice vermicelli into a colander and rinse under cold water. Drain.
5 Stir-fry vegetables
Meanwhile, wipe the frying pan clean and return it to a medium-high heat with a drizzle of vegetableoil. Once hot, add the carrot and mushrooms and and fry for 3 min. Add the pakchoi and edamame and cook for 2 min further. Add the drained ricevermicelli, spring onion and the saucy tofu. Give everything a good mix up. Season with salt and pepper to taste.
Divide the stir-fry among plates and garnish with the sesame seeds. Serve immediately.
Tips for fussy eaters
Serve the stir-fried vegetables and noodles separately.
Use the biggest pan or wok you have. This will to stop the vegetables from 'stewing' rather than 'frying'.
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