Broccoli and Tofu Stir Fry | Health and Wellbeing Queensland

Ingredients

• 200g udon noodles
• 1 tablespoon sesame oil
• 1 garlic clove, finely chopped
• 1cm piece root ginger, peeled and finely chopped
• 1 shallot, finely chopped
• 1 red chilli, seeds removed and finely chopped (optional)
• ½ tablespoon cornflour
• ½ tablespoon pure vegetable oil
• 200g firm tofu, drained and cut into 2cm
• 50g fresh mushrooms, sliced (ideally shiitake, but any will do)
• 1 ½ tablespoons soy sauce, low salt
• 75g long stem broccoli, florets sliced lengthways
• 1 tablespoon oyster sauce
• 1 tablespoon vinegar
• 1 spring onion, trimmed and finely sliced on the angle
• Sprinkle of sesame seeds (optional and can be substituted for any seeds or nuts)
• NOODLE SEASONING FOR EACH BOWL
• 1 teaspoon soy sauce, low salt
• 1 teaspoon chilli oil
• 1 tablespoon tahini
• 1 tablespoon sweet chilli sauce