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Ginger Tofu Rice Noodle Stir Fry with Broccoli
A quick vegan noodle stir fry with golden tofu, broccoli, red pepper, sugar snap peas, ginger, lime, and sweet chilli soy sauce.
35 min520 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
520 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 520 kcal |
| Protein | 25g |
| Carbohydrate | 58.5g |
| of which sugars | 10.5g |
| Fat | 18.5g |
| of which saturates | 5.2g |
| Fibre | 6g |
| Salt | 1g |
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Prepare the stir-fry ingredients
Pat the firm tofu dry and cut it into 2cm cubes. Cut the broccoli into small florets, slice the red pepper, halve the sugar snap peas, slice the spring onions, grate the ginger, crush the garlic, and cut the lime into wedges.
Timer: 14 min