This stir-fry is a great midweek family meal, if you don’t have broccoli, throw in any veggies you have to show ‘the love’ for your fridge leftovers!

Tofu Stir Fry with Broccoli and Ginger

Yields2 Servings

 200 g Dragonfly Marinated Tofu
 2 Garlic cloves, peeled
 2.5cm piece fresh ginger, grated
 2 tbsp Honey
 3 tbsp Rice wine vinegar
 2 tbsp Oil
 300 g Tenderstem broccoli
 1 Large carrot, peeled and sliced
 1 tbsp Black sesame seeds
 300 g Rice noodles

Ingredients

 200 g Dragonfly Marinated Tofu
 2 Garlic cloves, peeled
 2.5cm piece fresh ginger, grated
 2 tbsp Honey
 3 tbsp Rice wine vinegar
 2 tbsp Oil
 300 g Tenderstem broccoli
 1 Large carrot, peeled and sliced
 1 tbsp Black sesame seeds
 300 g Rice noodles

Directions

1

Cut the tofu into cubes.

2

Place the garlic, ginger honey, soy and rice wine vinegar into a food processor or blender and blend to a smooth paste.

3

Heat the oil in a frying pan and add the tofu chunks and half the ginger mixture. Pan fry until golden then remove for the pan.

4

Add the broccoli and carrot and a little more oil if needed to the pan and stir fry the vegetables with the rest of the ginger mixture for 3-5 minutes until tender.

5

Return the tofu to the pan with the black sesame seeds and cook together for a further couple of minutes.

6

Toss the tofu mixture into freshly prepared rice noodles.

Tofu Stir Fry with Broccoli and Ginger