Tasty Tofu Soba Stir-fry

• 450-500g firm tofu
• 200g soba noodles, dry
• 1 brown onion (80g), sliced
• 4 cups (~600g) vegetables of choice*, sliced
• 3 tbsp soy sauce, salt reduced
• 1 tbsp + 1 tsp sesame oil
• 1 tsp corn starch

*Carrot, beans, broccoli, capsicum, zucchini, snow peas are great options. Frozen stir-fry mixes are fantastic if you’re short on time.

1. Pat tofu dry with paper towel and cut into 2cm cubes.
2. In a small bowl, whisk 1 tbsp sesame oil, soy sauce and cornstarch together. Set aside.
3. Heat 1 tsp sesame oil in a wok or saucepan over medium heat. Fry off tofu for 5 minutes or until golden brown. Remove tofu and set aside.
4. Add onion and garlic to pan and stir-fry for 2-3 minutes or until softened. Add vegetables and cook for 5 minutes or until vegetables are tender.
5. Meanwhile, bring a medium saucepan of water to boil. Cook noodles for 4 minutes or as per packet. Drain and set aside.
6. Once vegetables are tender, stir through tofu, soba noodles and soy sauce mixture. Cook for 2 minutes or until everything is heated through.
7. Divide between 4 bowls and enjoy! Keeps for 3-5 days in an air-tight container in the fridge.