• 400g tofu, cubed
  • 2 tbsp light soy sauce
  • 3 tbsp sweet chilli sauce
  • 1 lime, juiced
  • 2 tbsp groundnut oil
  • 2 garlic cloves, chopped
  • 150g tenderstem broccoli, trimmed
  • 1 bunch spring onions, trimmed and sliced
  • 1 red pepper, sliced
  • 150g mange tout, sliced
  • 300g butternut squash noodles
  • 2 tsp toasted sesame oil


  1. 1

    Marinate the tofu in a bowl with 1 tbsp of the light soy sauce, 1 tbsp of the sweet chilli sauce and a squeeze of lime. Allow to sit in the fridge for at least an hour.

  2. 2

    Heat 1 tbsp of the groundnut oil in a large wok until searing hot. Add the garlic and tofu, and cook over a high heat for 2-3 minutes until the garlic becomes fragrant.

  3. 3

    Heat the remaining groundnut oil in the wok, add the broccoli and a splash of water and cook over a high heat for 2 minutes, stirring occasionally. Add three quarters of the spring onions, the pepper and mange tout and cook for 2 minutes.

  4. 4

    Return the tofu to the pan and stir in the butternut boodles. Stir-fry for 1 minute, then add the remaining soy sauce and chilli sauce. Add a squeeze of lime and drizzle over all the sesame oil. Divide between four warmed bowls, scatter with the remaining spring onion and serve straight away.

Nutritional Details

Each serving provides
  • Energy 950kj 227kcal 11%
  • Fat 10.0g 14%
  • Saturates 1.2g 6%
  • Sugars 16.6g 18%
  • Salt 1.37g 23%

% of the Reference Intakes

Typical values per 100g: Energy 297kj/71kcal

Each serving provides

20.5g carbohydrate 4.9g fibre 11.3g protein

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